There have been a ton of advancements in the vegan food scene, but finding a good, boxed mac and cheese has been sorely missing. Even though it is disgusting (and slightly embarrassing to admit), sometimes I miss the Kraft macaroni and cheese or even the velveeta days. So, on a recent trip to Whole Foods, I grabbed one of each vegan mac and cheese. Here are the contenders.
I didn’t feel like dinner. I felt like some vegan sin food. And I was longing for those old school, bad-for-you velveeta experiences.
One of my fav dinners to make is something I threw together a long time ago. We had a few different vegan meats left over and I wanted to combine them into a hearty dinner.
This vegan pasta bake is easy, hearty, and makes great leftovers for work.
This is no joke: Earlier this week, we went to New Seasons to buy a package of Beyond Meat‘s newest product – Beyond Beef. Each place we looked however did not yet have Beyond Beef. So when I arrived at home, I was so surprised to find a package on my porch – a freezer pack from Beyond Meat! They sent me two retail packs – one of their “feisty” flavors, and one of the standard “beefy” flavor.
So tonight we decided to use the feisty version for taco night. This is a super easy, delicious dinner that easily fed 3.
What we included:
- 1 package, Beyond Beef (Feisty)
- Daiya Cheddar Vegan Cheese
- Tofutti Sour Cream
- Organic Black Beans
- Black Olives
- 1/4 Onion, diced
- 2 cloves of garlic, minced
- Avocado, cubed
- Refried beans
- Tortillas and taco shells
- Cayman Jack “Margarita” (optional)
First, combine the Beyond Beef, corn, black beans, garlic and onions in a frying pan. Brown slightly.
Second, build your tacos!
This was our first time trying the new Beyond Beef. The second we put it in the pan, we could recognize a difference from all other ground up beef crumbles. It was more substantial, and had a great color and texture. It cooked easy and uniformly.
In the tacos, the Beyond Beef was delicious – adding its own flavors. Beyond Beef is an awesome new addition to the vegan crumbles market, and I look forward to using it in many other dishes!
The rain has returned to Oregon, so for lunch today I craved something hearty.
But I had a problem…I only had one hamburger bun.
Soon, a smile crept in and I decided it would be National Vegan Junk Food Day in my house, and at that very moment.
WARNING: This is not a fancy recipe. It’s a bachelor version. Heat, serve, stuff.
- 2 Vegan burgers (my fav are currently sold at Fred Meyer)
- 2 slices of Daiya Vegan Cheese slices
- 4-6 slices of Tofurkey Bacon Tempeh
- ONE BUN
- Condiments of choice.
1. Grill your burgers on the grill and add bacon slices about half way through.
2. Add the Daiya when the burgers are just about ready. I used an electric grill, so I had to hold the lid down close to the cheese so the heat would melt it, but not too close that it stuck.
3. Once the cheese is melted, build your burger!
4. Enjoy at once.