Description
This One-Pot Vegan Hamburger Helper is a hearty, flavorful take on the classic cheeseburger pasta, using vegan ground beef alternative and dairy-free ingredients. Ready in 30 minutes, it’s an easy and comforting meal perfect for busy weeknights.
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
- 2 tablespoons chopped fresh parsley leaves, to garnish
Instructions
- Sauté aromatics: Heat a large skillet over medium-high heat and add the oil, diced onions, and minced garlic. Sauté for 3 to 4 minutes, or until the onions have softened and the garlic is fragrant.
- Cook vegan ground beef: Add in the vegan ground beef alternative and break it up with your cooking utensil. Cook while stirring often for about 6 minutes. Drain any excess fat from the pan if needed.
- Add spices: In a small bowl, combine cornstarch, oregano, chili powder, paprika, salt, and pepper. Sprinkle the spice mixture evenly over the contents of the pan and stir well to distribute.
- Add liquids and pasta: Pour in the warm almond milk, vegan beef broth (or vegetable broth), and tomato sauce. Stir in the pasta and bring everything to a boil. Once boiling, cover with a lid, reduce heat to a simmer, and cook for 12 minutes or until the pasta is al dente. Remove from heat; the mixture will thicken as it cools.
- Melt cheese: Sprinkle shredded vegan cheese over the cooked pasta and stir until it fully melts through.
- Garnish and serve: Garnish with chopped fresh parsley if desired. Serve warm and enjoy this comforting vegan cheeseburger pasta.
Notes
- This recipe uses one pot for easy cleanup and quick cooking.
- Use warm unsweetened almond milk or another unsweetened plant-based milk to prevent clumping of the cornstarch.
- For broth, vegan beef broth adds richer flavor, but vegetable broth works well too.
- If vegan cheese is unavailable, you can omit it or substitute nutritional yeast for a cheesy flavor.
- Adjust salt and pepper to taste, especially since broth brands vary in sodium content.
- Adding fresh parsley at the end brightens the dish and adds color.
- Reserve some pasta water if needed to loosen the sauce after cooking, but normally it won’t be necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
