Vegan "hamburger helper" (with gluten free option)

As a child I loved noodle casseroles.  With a Scandinavian Mom and it being the 60's, that was not a problem.  But she battled cancer most of my childhood, so sometimes even my SuperMom didn't want to cook dinner.  So in the early 70's Mom found  Hamburger Helper. We didn't have it often, but it was a treat for my brother and me when we did.

After many years away from it, I tried a box of my favorite flavor, the beef noodle.  It just did NOT taste the same.  It also had a lot of ingredients I couldn't pronounce as well as corn syrup, artificial colors, soy and MSG.  No Thanks.  So I haven't had it in over 10 years, but wanted to make a veggie version for some children in the family.

This was not particularly photogenic but it was very tasty, kids love it, and it makes four-six  entree-sized servings. It's an easy to put together meal on a work night, or when you have the grandkids visiting and the dry seasonings can be mixed in batches and stored in a sandwich bag to speed things up even more.

Vegan version of Hamburger Helper Beef Noodle 

1 pound veggie beef crumbles or TVP of your choice
1 Tablespoon dried minced onion or 1/4 cup finely chopped celery
1 and 1/2 teaspoons Worcestershire sauce. (gluten-free Worcestershire sauce)

Recipe for that here:  https://abbysmomgetsfit.blogspot.com/2016/03/gluten-free-herbed-pilaf-main-dish.html

Combine in a cereal bowl:
1 Tablespoon:
Corn Starch

1 teaspoon each:
Parsley
Paprika
Parsley
Garlic Powder
Sugar

Have ready

2 teaspoons tomato paste

1 and 1/2 cups water, brought to a boil
3 Edward and Sons Non-Beef Bullion cutes
1 and 1/2 cups almond mil

2 and 1/3 cup wide egg noodles (gluten-free noodles). Note:  I added extra noodles based on a small person's request :-) using less will give you a saucier dish.

In a large fry pan with a cover gently saute your protein with minced onion (celery) in a Tablespoon or two of water.  Add tomato paste and combine and let sit, reducing heat to low for a few minutes to warm it through.

Increase heat to medium and add 1 and 1/2 cups hot water in which you've already dissolved the bullion cubes.

Add almond milk to the bowl with dried seasonings/cornstarch/sugar.  When at a gentle simmer add noodles, cover and cook for the time listed on the noodle package directions.

Add salt and pepper (to taste and optional)

Served with corn and some carrot and celery sticks.

Veggie "Ham" and Bean Soup

With it starting to snow, Sunday seemed like a great to make soup to go with

• Gluten Free Sourdough Cornbread

This is one of those "you really don't need to measure" dishes.  Plus it turned out deliciously thick and creamy without ANY flour or other gluten-containing thickener and there is no added salt (just what was in the ham)  I'll tell you my secret soon.

Since it was just two of us and my husband was going to be gone for two weeks on business. I made enough for 5-6 bowls.  If you want more, this easily doubles.

Gluten and Soy Free "Ham "and Bean Soup (lower sodium)

1/2  of a 16-ounce bag of dry navy beans, sorted for any stones or debris then soak in water overnight.

1/3 sweet onion chopped (if you don't like onion, add extra celery)
a handful of chopped celery and carrots (optional, I just had some in the fridge).
large handful of chopped Yves Brand "ham" veggie protein.

Mrs. Dash Original seasoning (I use about 6 shakes)
black pepper (about 3 shakes)
crushed red pepper (2 shakes)
pinch of Sage

After beans have soaked overnight, drain water.  Put beans in a deep saucepan (if they aren't already in one) and cover with FRESH water - enough so there are 2 inches of water over the beans. Make sure the pan is big enough so that as the beans cook and expand there is room.

Bring to a boil on high, reduce heat to medium.kiw, cover and simmer for an hour.

Add veggies and seasoning, stir and simmer another 30-60 minutes (check at 30 minutes, beans are nearing done when they are soft and will "squish" if pressed in a spoon with another spoon).

Carefully remove (as its hot!) with a large ladle about 1 and 1/2 cup of beans and liquid plucking out any larger veggie bits to go back into the pot.  Warm your blender jar with warm water so the heat from the soup doesn't shock the glass, then add beans and liquid to the jar and blend on high until the mixture is smooth and creamy.

Stir this mixture back into the soup, adding the "ham".  Taste and season more if you wish.

Heat uncovered until ham is heated through and beans are fairly soft. (on my old gas stove it was 2 and 1/2 hours total cook time from stove to finish, but will vary by stove and water amount).