Vegan Hamburger Helper
Certain dishes are essential to childhood, and my vegan Hamburger Helper is one of those. My take on this quintessential kids' meal is made with plant-based ground beef, elbow macaroni, and nutritional yeast for a creamy, cheesy pasta. In just 30 minutes, I have a dish rich with comfort, fully nutritious, and brimming with nostalgia.
Servings: 4 servings
Calories: 443kcal
Ingredients
- 1 tbsp olive or vegetable oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 8 oz vegan ground beef alternative like beyond meat
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano, dried
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups vegetable broth
- ¼ cup marinara sauce
- 1½ cups unsweetened soy milk
- 2 cups dry whole wheat elbow macaroni pasta
- 2 tbsp nutritional yeast
- chopped parsley
Instructions
- Heat oil in a large pan and sauté the onion and garlic until translucent.
- Add the vegan ground beef alternative and cook for 5 minutes, breaking it up as it cooks.
- Stir through the paprika, cayenne pepper, oregano, salt and pepper.
- Add the vegetable broth, marinara sauce, soy milk and macaroni and stir until well combined. Bring to the boil, cover with a lid and reduce heat. Cook for 10-15 minutes, stirring occasionally to prevent the pasta from burning.
- When the pasta is al dente, stir through the nutritional yeast and serve with chopped parsley.
Notes
- My #1 Secret Tip for this vegan Hamburger Helper recipe is to watch the pasta closely during the final minutes of cooking. Since it is cooking directly in the sauce, just 1 or 2 extra minutes can push it past al dente and change the texture to mush. I turn off the heat as soon as the pasta is tender and allow the residual heat to finish the job.
- Choose quality ground beef: I make sure to select a plant-based ground meat that mimics the traditional texture for a truly authentic result.
- Boost the umami: If I want a deeper flavor profile, I add a splash of soy sauce or vegan Worcestershire sauce.
- Stir carefully: I make sure to stir, to prevent sticking, but am always careful not break the macaroni.
- Control the thickness: I like to keep some extra vegetable broth on hand, and add a tablespoon at a time if the sauce is becoming too thick.
- Let it rest: Before I serve this to my family, I allow it to sit for 5 minutes. This gives the sauce a chance to set, naturally.
Nutrition
Serving: 2cups | Calories: 443kcal | Carbohydrates: 69g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 1087mg | Potassium: 641mg | Fiber: 5g | Sugar: 4g