In and out of the kitchen, to save the environment


Quick and easy.
Those are two of my favorite words, and this is true with this recipe, ground veggie burger casserole, or vegan hamburg helper.
When you think “casserole,” it usually means a big baking dish in the oven for 30 minutes to an hour. Not with this casserole; it’s made in a pan on the stove, and in about 15 minutes. The recipe is simple and easy to add your own take on it with additional ingredients.
And with it being so simple and easy, it saves on energy in the kitchen.
Families know that much of their time in spent in the kitchen, and that is a lot of energy used. There are some appliances that can save some energy, but that doesn’t usually include cooking appliances. By cutting down on time used on the stove, you are cutting your carbon footprint and your use of non-resuable fossil fuel.
With having this recipe be “veggie” burger, you also are cutting down on your meat consumption, which postively affects the environment (but that’s for another article.)

Serves: 2 to 3 people
Prep time: 15 minutes

1 cup dry rice
1 cup boiling water
1 cup shredded cheese substitute (or make Easy Breezy Cheezy Sauce)
2 tablespoons oil
1 packet of ground veggie burger or 2 crumbled veggie burger patties (vegan kind)
1 clove of garlic, minced
1 tablespoon onion powder

Prepare rice as direction on the box (try using 5-minute instant rice.)
When rice is done, put olive oil in large skillet and brown the crumbled veggie patties or packet of ground veggie burger.
When browned, add garlic and onion powder. Then add rice and vegan cheese.
Mix until all the vegan cheese is melted and its gooey.

For a little more spice, add anything you like, such as red pepper flakes, cayenne, or cumin. For vegetables, add anything fresh, frozen or canned. If fresh, steam in a separate pot before adding to skillet.

Whereas shredded vegan cheese is good, the Easy Breezy Cheezy Sauce makes it taste just like Hamburger Helper, without the real animal product!

Makes: 2 cups
3/4 cup nutritional yeast
1/4 cup all purpose flour
2 teaspoons granulated garlic
2 teaspoons onion flakes
1/4 teaspoon salt, or to taste.
1/8 ground tumeric
2 tablespoons broth powder (or gel)
2 cups water
1 teaspoon yellow mustard

Add nutritional yeast, flour, garlic, onion flakes, salt, turmeric and broth powder to a bowl and mix together. Add 2 cups water and use a fork to mix and beat out any big lumps.
Once relatively smooth, pour into a 2-quart sauce pot. Turn heat up to medium high and stir often for about 5 minutes. Once boiling, bring down to a slow boil. It should start bubbling and thickening.
Cook for another 5 minutes, stirring almost constantly, until it has a thick, smooth melted cheese consistency.
Mix in mustard and taste for salt.

Then, add this last to the skillet, stirring the veggie casserole together.

Yum!

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Published in Ecotourism, Food & Drink

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