One Cup Cheezeburger Helper

Sometimes for breakfast on a Sunday I don't want breakfast food. Sometimes I want something really hearty that will get me through until a late lunch. I've been meaning to make Frito Pie (omg stay tuned for that recipe if you don't know what it is) and so I had some of the ingredients for chili, but I didn't want anything spicy. I decided on a copycat vegan Cheezeburger Helper with a rich cheezy sauce and some protein from the meat crumbles. If you want to get fancy you could top this with some bread crumbs and pop it in the oven...but this is a perfect quick meal in about 25 minutes!

One Cup Cheezeburger Helper
1 C dry elbow macaroni
1 C vegan meat crumbles (I used Boca)
1 C vegan cheddar shreds (I used Daiya)
1 C pasta water (reserved when you drain pasta)

1/4 C unsweetened almond milk
1-2 Tbsp nutritional yeast
1/2 small white or yellow onion (chopped)
3-4 garlic cloves (minced)
1/2 yellow or orange tomato (chopped)
1/4 tsp garlic powder
1/4 tsp black pepper
dash turmeric powder
dash white pepper

1. In a large skillet add 2 tsp EVOO and heat to medium. Add chopped onion and cook until beginning to brown, stirring frequently. 
2. Add vegan meat and cook until beginning to brown. 
3. Add minced garlic and tomato and cook an additional 1-2 minutes. 
4. Boil pasta in salted water 1-2 minutes UNDER the package instructions. You will want the pasta very AL DENTE because it will cook further in the cheeze sauce. Set aside.
5. In a large liquid measuring cup or bowl add cheddar, nutritional yeast, turmeric, almond milk, and hot pasta water. Stir well. 
6. Add cheeze sauce to skillet with vegan meat. Turn heat up to medium-high and add garlic powder, black pepper, white pepper, and salt, to taste. Cook 2-3 minutes or until cheeze sauce is melted, stirring well. The sauce should thicken up from the starch in the pasta water.
7. Add drained pasta and stir well to coat in cheeze sauce. Cook 2-3 minutes. Serve immediately.