I have absolutely no clue why this dish is called by this rather peculiar name, but I remember the first time I went to the States I was was intrigued enough to try a box (along with several other things we hear about all the time that are only available on the other side of the Pond). I enjoyed it, but in a slightly guilty way as there’s no denying it’s full of ingredients that are not to be found at Holland & Barratt!

Skip forward many, many years and the now vegan version of me decides to try and make a slightly healthier version of it! Now, to all the purists out there – this may not taste exactly like the real deal, but it’s been over 10yrs since I last set foot in the USA, so my taste-memory might be a little knocked off. But, from what I do remember, it tastes pretty similar – and even if it doesn’t, it’s quite delicious! Definitely not a recipe for when you’re dieting, but absolutely one for when you’ve walked a very muddy 12km, followed by a spin class (just saying!).

Recipe

400 g vegan mince

235g pasta shapes (I used spiralli)

1 chopped red onion

1tsp hot sauce

2 tsp onion granules

2tsp garlic powder

2 tsp dijon mustard

2 tsp paprika

2 Tbs ketchup

2 tsp mixed herbs

3Tbs Nutritional Yeast

1 litre strong beef -flavoured stock

250ml plant milk

200g grated vegan cheese

• Start by softening the onion in some oil, then add the mince and brown it.
• Add the herbs and spices (not the nutritional yeast), ketchup and mustard, and stir till thoroughly combined.
• Add the uncooked pasta shapes and stock – season lightly with salt & pepper
• Cook till the pasta is al-dente then add the nutritional yeast and stir well.
• Add the milk and cheese, and keep stirring till the cheese has completely melted.
• Taste, adjust seasoning, and add more nutritional yeast if you like.

This will easily serve 3-4 people, but it will also freeze well, so don’t panic if you’re left with some. The recipe is also easy to half.