Step 1

Rehydrate the soy curls. Add the dry soy curls to a bowl and cover with hot water. Let the soy curls rehydrate for about 5 minutes or until soft.

Step 2

Drain and rinse. Next, drain the soy curls and rinse them a couple of times under cold water.

Step 3

Squeeze. Using your hands, squeeze the soy curls to drain as much water as possible.

Step 4

Make the marinade. In a small bowl, make the marinade by combining the tomato paste, oil, soy sauce, sugar, dark soy sauce, black pepper, and Worcestershire sauce together. Transfer the drained soy curls to a bowl and add the marinade.

Step 5

Toss to coat. Toss the soy curls with the marinade using a spoon or your hands. Cover the bowl with plastic wrap and let the soy curls marinate for about 15 minutes.

Step 6

Sauté the onion. Heat the vegan butter to a large saucepan or Dutch oven over medium heat. Once melted, add the diced onion and cook for 3-5 minutes or until golden brown.

Step 7

Sauté the soy curls. Next, add the marinated soy curls and sauté for another 5 minutes or until they brown slightly.

Step 8

Pour in the broth. Add the vegetable broth, milk, nutritional yeast, vinegar, smoked paprika, and chili powder to the saucepan.

Step 9

Add the macaroni. Next, add the dry macaroni and stir to combine. Bring the broth to a simmer and cook uncovered for 7-8 minutes, stirring every 2 minutes to prevent the pasta from sticking to the bottom. If you are using a larger type of pasta, you might have to adjust the cooking time and amount of liquid.

Step 10

Taste and adjust the seasonings. Once the pasta is tender, remove the pot from heat and adjust the saltiness to your liking. Garnish with chopped parsley and serve immediately!

Step 11

You can keep this hamburger helper for up to 4 days in the refrigerator.