Vegan Cheeseburger Hamburger Helper Stuffed Shells
Jumbo pasta shells filled with a vegan cheeseburger mixture made from TVP, mushrooms and the best/ easiest vegan cheese sauce ever!
Servings: 4
Ingredients
Vegan Hamburger
- 2 tsp. Olive oil
- 10 oz. Mushrooms, sliced
- 3 Cloves Garlic, chopped
- 1 1/2 C. TVP(textured vegetable protein)
- 1 Tbsp. Soy sauce
- 1 tsp. Liquid smoke
- 1 1/2 C. Vegetable broth
- Salt and pepper to taste
Vegan Cheese Sauce
- 1/4 C. Vegan butter, I used Earth Balance
- 1/4 C. All purpose flour
- 2 C. Almond milk or other non dairy milk
- 1 tsp. Yellow mustard
- 2 Tbsp. Nutritional yeast
- 1 tsp. Turmeric
- 1 tsp. Garlic powder
- Salt and pepper to taste
For Serving
- 12 oz. Jumbo Shells
- Parsley, chopped for garnish
Instructions
- First, cook the shells according to package directions. Drain and set aside to cool off enough so you can handle them.
- Now, using the same pot if you want. Heat the olive oil on medium high. Then add in the mushrooms and garlic. Saute the mushrooms, reducing heat as needed for about 5-6 minutes until they have released their liquid and it has cooked off. Season with a bit of salt and pepper.
- Then, pour in the TVP, soy sauce and liquid smoke. Stir to combine everything with the mushrooms and garlic.
- Next, add the veggie broth. Cook for 1-3 minutes, stirring, until all of the broth has been absorbed by the TVP and it is no longer dry. Taste and season with a bit more salt and pepper.
- Now, you can either set the TVP/mushroom mixture aside and get a new pot for the cheese sauce, or remove the TVP/ mushroom mixture from the pot scooping it into a mixing bowl and use the same pot for the cheese sauce.
- Once you have removed the TVP/mushroom mixture from the heat either way, make the cheese sauce. Start by melting the vegan butter in a pot on medium low.
- Then whisk in the flour. Whisk until fully combined, cook for a minute or two until the butter/flour mixture(roux) is thick. Now pour in the almond milk and whisk until the roux has been fully combined with the almond milk.
- Now add in the mustard, whisking, then the nutritional yeast, turmeric and garlic powder. Add a pinch of salt and pepper. Whisk to combine. Simmer on low for a minute or 2 until the sauce is nice and thick. Taste and adjust seasoning.
- Now, preheat the oven to 375 degrees.
- Pour half the cheese sauce into the pot or bowl with the TVP/mushroom mixture. Stir to combine. Then take you cooled pasta shells and fill each one with a little bit of the "cheeseburger" mixture. Placing each one in a baking dish.
- Once you have all the shells filled, pour the remaining cheese sauce over the shells and bake at 375 for about 5-7 minutes until everything is nice and hot.
- Top with chopped parsley if you want, and serve immediately!