Ok… so this didn’t quite look as much as Hamburger Helper as I thought it would. My hubby gave me ideas on how to make it look more realistic, and as good as the ideas were, I ultimately wanted to keep it a lighter dish.
If you want to make this a little closer to the original, add more cheeze sauce and a couple of handfuls of daiya and nix the veggies. I decided to add mushrooms to this as that is something we used to do with our hamburger helper. This is also great served with steamed veggies (broccoli!).
Hamburger Helper Knockoff (serves 2-4)
2 cups of gluten-free noodles
2 cups of beyond meat “beef” crumbles
2 cups of sliced mushrooms
Cheeze Sauce (I used 2 tbsp as that’s what I had leftover from making a layered dip)
1 cup of cashews, soaked for at least 4 hours
1 small bell pepper (red or orange)
1/4 cup of nutritional yeast
the juice of a lime
1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika
salt & pepper to taste
Cook the noodles according to the package directions. I used brown-rice noodles shaped like penne. While the noodles are cooking, heat a wok on medium heat and sautée the mushrooms until softened. Remove the mushrooms and then add the “beef” crumbles and cook for 7-10 minutes. Once the noodles have cooked, reserve 1/4 cup of the water, drain the rest and add the noodles, water, sauce & mushrooms to the cooked “beef” crumbles. Continue cooking until heated through.