Ooey gooey cheesy celebration of vegan cheeses(cheddar, mozzarella, parmesan & cream cheese) and plant-based ground beef brings an old fashioned recipe into 21st century. No eggless noodles? Use pasta of choice.
INGREDIENTS 4 cups eggless noodles (or 8 oz pasta of choice) 12 oz plant-based ground 1 clove garlic, minced 15 oz can diced tomatoes 6 oz can tomato paste 1/2 cup water 1 tsp Italian seasoning 1 tsp salt 1/4 tsp pepper 1 cup vegan sour cream 1/2 cup vegan cream cheese, softened 1 cup vegan parmesan cheese, shredded 5 green onions, chopped 1 cup vegan cheddar cheese, shredded 1 cup vegan mozzarella cheese, shredded
**Note- I used Follow Your Heart mozzarella & cheddar shreds, Violife parmesan, Trader Joe's vegan cream cheese and Tofutti sour cream.
DIRECTIONS 1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish. Prepare the eggless noodles(or pasta of choice) according to the package directions. 2. While noodles are cooking, brown plant-based ground in a large skillet over medium-high heat, breaking up with a spatula. Cook approximately 5-6 minutes. Add garlic and continue to cook 1 minute. Stir in the diced tomatoes, tomato paste, 1/2 cup water, Italian seasoning, salt and pepper. Bring the mixture to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes. Set aside. 3. Once noodles are cooked, drain and return to pot. Stir in vegan sour cream, vegan cream cheese, vegan parmesan and the chopped green onions until well coated. 4. Spoon noodle mixture into the prepared baking dish. Top with the plant-based beef mixture and sprinkle with the vegan cheddar and mozzarella cheeses.
5. Cover and bake for 35 minutes. Uncover and continue to bake for an additional 10 minutes. Broil on high for 5 minutes if desired. Let stand for 10 minutes and sprinkle with a pinch of salt before serving.