Monday, May 23, 2011


My mum used to make this to us when I grew up, we didn't really have a name for it other than cheesy pasta. I then made it for my daughter who one day started calling them hamburger helpers because the recipe reminded her of the store bought version but tastier and better. The name remained since. It is very easy to make and is definitely a winner amongst kids.



300g/ 10.5 oz Brown rice Fusilli pasta (regular works the same, just less healthy).
1+1 Tablespoon olive oil
1 Small onion, or 1/2 a medium one, diced
2 Celery Stalk, diced
1 Package (340g/ 12oz) *veggie ground soy meat
2 Cans Campbell's tomato soup (284ml/ 10oz)
1 Cup **shredded cheddar style vegan cheese
1/2 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon basil
1/4 teaspoon red pepper flakes (spicy-optional)
Pepper to taste


In large pot of boiling water, cook noodles according to package instructions, about 8 to 10 minutes with 1 tbsp of olive oil. Drain and rinse under cold running water until no longer starchy. Drain well; shake. Set aside to air-dry.

In a large wok, over medium heat, heat up the other tablespoon of oil and stir fry the onions for about 3 minutes.

Add the celery and stir fry another 2 min.

Add the veggie ground, stir fry for 3-4 min, then add all the other ingredients. Lower the heat to medium-low and cook for about 5 minutes, stirring often, until the cheese is melted.

Pour the pasta into the sauce, mix well. Pepper to taste and serve.

This will make 4 servings

Bon appetit!

* For veggie ground meat I like Yves products. Other brands are also good.

**For Cheddar style cheese I use Daiya

Both products above can also be found in most health sections of grocery, Whole Foods and most natural stores.

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