Description
This One-Pot Vegan Hamburger Helper is a hearty and comforting plant-based twist on the classic cheeseburger pasta. Made with vegan ground beef alternative, wholesome spices, and melty vegan cheddar cheese, this easy recipe comes together in just 30 minutes using a single skillet. It offers a flavorful, delicious meal perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 teaspoon cooking oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, finely minced
- 1 lb. vegan ground beef alternative
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon oregano, dried
- 1 teaspoon paprika
- 1 1/2 cups warm unsweetened almond milk (or unsweetened milk of your choice)
- 1 cup warm vegan beef broth or vegetable broth
- 1/2 cup tomato sauce
- 2 cups rotini pasta (or pasta of your choice)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 to 1 1/2 cups shredded vegan cheddar cheese (or vegan cheese of your choice)
Optional Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare the aromatics: Heat a large skillet over medium-high heat and add 1 teaspoon cooking oil. Sauté the diced onion and minced garlic for 3 to 4 minutes until the onions are softened and garlic is fragrant.
- Cook the vegan ground beef: Add 1 lb. vegan ground beef alternative to the skillet. Break it up with your cooking utensil and cook, stirring often, for about 6 minutes. Drain any excess fat from the pan if necessary.
- Mix the seasoning: In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon dried oregano, 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle this mixture evenly over the vegan beef in the skillet and stir well to coat.
- Add liquids and pasta: Pour in 1 1/2 cups warm unsweetened almond milk, 1 cup warm vegan beef or vegetable broth, and 1/2 cup tomato sauce. Stir in 2 cups rotini pasta. Bring the mixture to a boil.
- Simmer the pasta: Once boiling, cover the skillet with a lid, reduce the heat to a simmer, and cook for 12 minutes or until the pasta is al dente. Remember the sauce will thicken as it cools.
- Add the cheese: Remove the skillet from heat. Sprinkle 1 to 1 1/2 cups shredded vegan cheddar cheese over the pasta and stir until the cheese is melted and fully incorporated.
- Garnish and serve: Optionally, garnish with 2 tablespoons chopped fresh parsley leaves. Serve hot and enjoy your vegan cheeseburger pasta!
Notes
- This recipe is a perfect vegan alternative to classic Hamburger Helper, delivering hearty comfort in a quick one-pot meal.
- You can substitute rotini pasta with any short pasta you prefer like penne or shells.
- If vegan beef broth is unavailable, vegetable broth works well as a substitute.
- For a creamier sauce, use any unsweetened plant milk such as cashew or oat milk instead of almond milk.
- Adjust seasoning to taste, adding more chili powder or paprika for extra kick.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg
