Wednesday, October 8, 2008

Cheezeburger Macaroni

I almost didn't post a picture tonight because the dish looks so horrid. Hey, you can't win 'em all. The taste and texture, however, is spot on. For some reason I was thinking about Hamburger Helper, and so I decided to make a dish inspired by that weird white hand mascot (a cousin of the Pillsbury Dough Boy, perhaps?). I essentially revised my creamy mac and cheeze and added tempeh burger.

Serves your entire household (and possibly your neighbours, too)
- 3 cups macaroni, cooked
Tempeh Burger
- 2 pkg tempeh
- water
- 2 tbsp oil
- 1/4 cup HP/A1/BBQ sauce
- 2 tbsp soy sauce
- 1 tsp coriander
- 1 tsp onion powder
- 1/2 tsp garlic powder
- splash of water, if needed
- 1/2 cup raw cashews
- 1/3 cup water
- 2 cups soy milk
- 2 tbsp olive oil
- 2 heaping tbsp tomato paste
- 1/4 cup ketchup
- 1/2 cup nutritional yeast
- 1 1/2 cups tofu (does not have to be silken)
- 1 tbsp Dijon mustard
- 1/2 tsp tumeric
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp miso (something mellow)
- 1 tsp salt

1. Cook macaroni, as per directions, until al dente.
2. While macaroni is cooking, make the burger. Simmer tempeh in water for 10 mins to help reduce the tempeh's bitterness. Cool, then break into small chunks or grate.
3. Heat oil in a frying pan over medium heat. Add tempeh and fry for 3-4 mins, until it browns a little. Add sauces and spices and mix well, adding a splash of water if needed to get it all mixed. Remove from heat and set aside.
4. Place all sauce ingredients in a blender and blend until very smooth.
5. Drain macaroni and return to pot over medium heat. Add tempeh and mix well. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins). Serve.