Have you heard of the Healthy Voyager? Her recipes are all over the veg online world and I have always wanted to try them. This year at Expo West I had the honor of meeting her in person!!We got to chat about how much she loves Lightlife products, and after hearing how excited I was to try some of her recipes from around the world; she offered to send me her cookbook to giveaway to my readers. Such a sweetie Of course I had to test a recipe to give you all a taste of what you could win! I made her Better with Bechamel Macaroni and Beef and it was no surprise that it was fantastic. Don’t forget to find out how to enter the giveaway below.
Better with Bechamel Macaroni and Beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegan ground beef (I used Smart Ground)
- 2 tablespoons chopped parsley
- 1 tablespoon plus 1 teaspoon dried thyme, divided
- 1 teaspoon ground cinnamon
- 1 can (8 oz) tomato sauce
- 3 egg replacers, divided
- 6 tablespoons all-purpose flour
- 2 quarts cold soymilk
- Salt, white pepper, and black pepper to taste
- ½ teaspoon grated nutmeg
- 1 pkg penne or elbow pasta, cooked according to package instructions
- 2 tablespoons nutritional yeast (optional)
Heat the olive oil in a skillet and sauté the onion over medium-heat until soft, 3-5 minutes. Add the garlic and sauté another 2 minutes. Add the ground beef and brown for 2 to 3 minutes. Add the parsley, 1 tablespoon of the thyme, and cinnamon and stir to combine. Stir in the tomato sauce and simmer over low heat for about 10 minutes. Remove from the heat and let cool. Once it has cooled stir in 1 of the egg replacers and set aside.
Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until smooth; continue whisking for 2 minutes. Slowly whisk in the milk, making sure there are no lumps, and season with salt, white pepper, and black pepper. Continue whisking until the milk is almost boiling. Whisk in the remaining 1 teaspoon thyme and the nutmeg and whisk until the sauce thickens, 2 to 3 minutes. Quickly whisk in the remaining 2 egg replacers and remove from the heat.
Preheat the oven to 400°F. Mix half the sauce into half of the pasta and pour the mixture into a baking dish. Layer the entire meat mixture over the pasta. Top with a little nutritional yeast. Add the rest of the pasta and pour on the remaining sauce, spreading it evenly to cover and coat the pasta. Bake for 45 to 60 minutes, or until the top is golden brown. Let cool, then cut and serve.
To enter for a chance to win*: Tell me your favorite travel destination and the best vegetarian dish you can get while staying there.
**Giveaway has closed** Congrats to Jillian Campbell for winning – please check your email for a message from me
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*Winner will be chosen using a random number generator