Vegan Cheeseburger Casserole
Ingredients:
- 1 pound vegan ground meat substitute (such as soy, lentils, or mushrooms)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup vegan shredded cheddar cheese
- 1 cup vegan shredded mozzarella cheese
- 1 cup diced tomatoes
- 1 cup dill pickles, chopped
- 1/2 cup ketchup
- 1/4 cup mustard
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound vegan elbow macaroni, cooked according to package instructions
- Sesame seeds and green onions for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish with vegan cooking spray.
- In a large skillet, sauté the vegan ground meat substitute over medium heat until browned. Add the chopped onion and garlic, cooking until the onion is translucent.
- Stir in the vegan shredded cheddar and mozzarella cheeses until melted and well combined.
- Add the diced tomatoes, chopped dill pickles, ketchup, mustard, soy sauce, nutritional yeast, smoked paprika, salt, and pepper. Mix thoroughly to incorporate the flavors.
- In a large mixing bowl, combine the cooked vegan elbow macaroni with the cheeseburger mixture, ensuring an even distribution of ingredients.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with sesame seeds and chopped green onions if desired.
