Skip to main content

Shazamburger Helper

As promised here is a recipe using Yves Veggie Ground Round that I came up with.

The weather has turned rainy and unseasonably warm, but the dampness still makes me crave, hearty comfort food, how about you?

Did you ever eat Hamburger Helper as a kid?

I did not! My parents aren't health foodies, but they are foodies, so they mostly cooked from scratch. I doubt I missed much though. I know I didn't from a nutrition perspective, that's for sure!

In any case, I've created a healthified version, using the Yves Ground Round we were sent, that is super yummy.

Its that time of year when we crave warm, heavier, comfort food.

Believe me, this fits the bill, even though it is vegan, low-carb and low calorie. I promise you won't miss a thing! You can add cheese at the end, if you wish, if you eat dairy, or a non-dairy cheese. I planned to but, forgot, and it was still delicious!

Shazamburger Helper

1 pk. Yves Veggie Ground Round (or other soy crumbles)
2 cloves garlic, minced
1/4 cup red wine vinegar
1 tsp Italian seasoning
Salt and pepper, to taste
Crushed red chili flakes, to taste (optional)
1 large spaghetti squash, cooked, seeds removed and flesh separated with a fork
3 zucchini, spiralized
1 can tomato paste
1/4 cup nutritional yeast (optional)
1/4 cup cheese or non-dairy cheese, grated or crumbled (optional)
4-8 tsp konjac powder

Saute ground round, garlic and seasonings with vinegar for a minute or two. Add squash, zucchini, and tomato paste and simmer until zucchini has softened. Stir in nutritional yeast, and/or top with cheese, if using. Mix in konjac powder quickly and serve. Serves 4 normal people, or 2 people like myself with a big appetite.

I have submitted this recipe to Vegetarian Mamma's Gluten-Free Friday.


Post a Comment

Popular posts from this blog

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool.

Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno chaos, …

Live Clean

I have been committed to living a healthy life through nutrition and fitness for over 20 years now.

It took me a lot longer to pay attention to what I was cleaning the house with and what I was putting ON my body as opposed to IN it.

When I got pregnant with Big A I started reading about the toxins in a lot of commercial cleaning products and switched to the all-natural, eco-friendly stuff. When I became pregnant with Little A, I switched to all-natural, eco-friendly personal care products.

I am all for being environmentally friendly for the good of the planet, but to be honest, what really motivates me to make these types of changes is concern for my family's health.

You may remember I mentioned giving up my favorite perfume a while back because it apparently is full of nasty chemicals. I switched to the "Red Tea" scent made my Roots, which is supposed to be somewhat "natural". This was only after a number of trial and errors. I first found a woman in …

Panang Curry

When we go out for Thai food, one of my favorite things to order is the panang curry. But there is no doubt when this dish is made in a restaurant, it packs a hefty wallop of fat, sodium and calories.

My version is lightened up, but still rich and flavourful and it is super simple to make.

Traditionally, panang curry is made with either beef or chicken, but I made it vegetarian, using dried seiten (wheat gluten) I got at T&T a few weeks ago. If you are not sensitive to gluten, this is a great source of vegetarian protein. If you cannot find it dried, you can get it prepared at most health food stores. Alternatively, you can use tofu, or the more traditional chicken or beef options.

This dish also doesn't usually have much vegetable matter in it, but I love how yummy veggies taste when simmered in this sauce, and it makes this a healthy one-pot meal. Use whatever veggies you prefer or have on hand.

Protein of choice (2 cups seiten or 1 lb organic tofu, boneless skinless ch…