vegan hamburger helper

This One Pot Cheesy Beef Pasta is creamy, cozy, and surprisingly easy! Made in under 30 mins with only 7 ingredients, this savory dish is hearty and fuss-free. Vegan &amp; Gluten-Free.

One Pot Cheesy "Beef" Pasta

carrot, roughly chopped

red bell pepper, roughly chopped

garlic

yeast

salt

Black pepper,

(890 ml) water

package Nasoya’s Plantspired Savory Tuscan-Style Superfood Skillet

(225 g) gluten-free pasta of choice*

parsley,

Blend the Sauce: 

add the cashews, carrot, bell pepper, garlic, nutritional yeast, salt, black pepper, and water to a blender. Blend on high for at least 60 seconds, or until the sauce is smooth and creamy. Set aside.

Sauté the Ground

bring a large pot to medium-high heat and add the Plantspired Savory Tuscan Style Superfood Skillet ; sauté for 3 to 5 minutes, until the crumbles begin to brown slightly. Add the pasta to the pot, followed by the blended sauce mixture. Stir well.

Boil &amp;

Simmer: Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer the pasta for 12-14 minutes, stirring frequently to prevent anything from sticking to the bottom of the pot. Start to test the pasta for doneness after around 8 minutes, as different varieties of pasta will cook faster or slower. Turn the heat off once the pasta is fully cooked, and the sauce has thickened to your liking. Let the pasta sit for 3-5 minutes, to allow the sauce to thicken more.

Serve: 

transfer the pasta to serving bowls and top with fresh parsley (optional) and/or freshly ground pepper. Serve warm; leftovers will keep in the fridge for up to 5 days.

Cannot wait to make this!! Looks DELISH! Thanks for such awesome recipes this year!! 

xo Madi

Holy crud this is amazing! I have tried so many vegan cheesy pasta and this one by far is my favourite. Thank you :)

Very delicious - made this recipe using grilled peppers from a jar and added one more carrot + 1 tsp  veget. stock powder. For the amount of liquid we used 250g of whole grain pasta.
Turned out perfect and sooo good ????

This was pretty good! Even my meat and cheese eating husband enjoyed it. I was a little skeptical because of how foamy chickpea pasta normally gets but it turned out rich and velvety. Will definitely make again.

Delicious! I just made a big pot of this! I used red bell pepper strips from a jar as I didn't have any fresh. Also, I very lightly steamed the carrot as I was afraid that my Nutribullet wouldn't blend it well. I also used a new plant based ground that I found at Aldi. This turned out perfect and in my opinion it is better than the boxed version of hamburger helper that I ate as a kid. I definitly could see kids and meat eaters enjoying this dish! Thanks Caitlin!

Made this today subbing another "beefy" crumble I had access to, it came out creamy and delicious using gf pasta. Excited for the leftovers. Excellent weeknight meal. Love your recipes.

As someone who had never made any sort of vegan “cheese” sauce before, I was pretty wary of how this would turn out (especially with so few ingredients!). I ended up being very pleasantly surprised by how delicious this pasta was! The “cheese” sauce was actually pretty similar to cheese in taste, texture, and color. It did have a hint more sweetness to it than actual cheese due to the carrot, but honestly I weirdly liked the little bit of added sweetness. My only advice about the sauce is that if you have a food processor, I would recommend throwing the cashews, pepper, carrot, and dry ingredients into there first before adding water to get a smoother consistency. Regardless, the recipe was quick, easy, and tasty and I appreciate that it uses food I typically have on hand. This is definitely going to go into my regular comfort food rotation! Thanks for sharing!

This was so easy and so good! Reminded me of my youth! I just used regular elbow pasta - didn’t have GF and used some crumbles I had in freezer. Served with steamed broccoli and I chopped up some Jalepenos on the top of mine. Both my husband and I loved it.

SO good, my husband couldn't stop raving! I used the new Impossible ground beef, and it turned out amazing. Will make this again and again!

This was really good! I knew my pasta would be done in 8 minutes (rather than 12-14) so I reduced the water by 1/2 cup. This ended up being perfect. Also, I didn't have any faux meat so didn't include it, but I DID add broccoli when there was 3 minutes left on the timer, and some red pepper flakes. Yum yum. Will definitely be making again. :)

Vegan Hamburger Helper is a one-pot, super easy, 25 minute recipe that the whole family will love. It&#039;s &quot;meaty&quot;, cheesy, saucy and SO good!

Vegan Hamburger Helper

olive oil (,

pack vegan ground beef

onion (, diced)

garlic (, minced)

(600 mls) vegetable stock

(360 mls) plant milk (, unsweetened and unflavoured)

(360 mls) canned crushed tomatoes (, or passata)

American style chili powder

Italian seasoning

sea salt

black pepper

1lb (453 grams) macaroni (, uncooked (use gluten-free if necessary))

Warm the oil in a large skillet or pot over medium heat then add the vegan ground beef/lentils, onion and garlic. Cook for about 5 minutes until the &quot;beef&quot; is browned and the onions are translucent.

To the pot add the stock, milk, crushed tomatoes, chili powder, Italian seasoning, salt and pepper and stir to combine, then drop in the macaroni.

Stir well to break up any clumps of macaroni, then bring to a simmer and cook for 12 to 15 minutes, stirring often, until the macaroni is just tender with a little bite and the sauce has thickened.

Turn off the heat and add the cheese. Stir it in then cover with a lid or upturned baking tray and let sit for 5 minutes before serving.

https://content.jwplatform.com/videos/lDXDYwUj.mp4

Vegan Hamburger Helper is a one-pot, super easy, 25-minute recipe that the whole family will love. It's meaty, cheesy, saucy and SO good!

This family-friendly vegan hamburger helper is saucy, deliciously creamy, and savory. Made with meaty chunks of soy curls, macaroni, and a variety of seasonings, this one-pot meal is hearty, comforting, and packs bold flavors. Plus, it&#39;s easy to make and perfect for busy weeknights!

soy curls

tomato paste

tbsp oil

soy sauce

tsp sugar

tsp dark soy sauce (optional)

tsp black pepper

Worcestershire sauce

butter

onion (finely diced)

vegetable broth

plant-based milk

tsp white vinegar

tsp smoked paprika

chili powder

dry mini elbow pasta

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.

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

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

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.

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.

Soy curls

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.

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

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

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.

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!

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

The rest

I made this for dinner yesterday. It was really good. Everyone, ages 73 - 9, had seconds, in this multigenerational fam of vegans and omnivores. Husband said this is a keeper. Great recipe and thanks you Thomas. I envision this could easily be modified to personal preferences by changing up the seasonings, herbs and spices. I will be making this again. Great recipe!

This was excellent. I added extra broth because my macaroni wasn’t quite done and also some salt but those were the only changes.  I loved it. Will definitely be going into the meal rotation.

This is a very yummy recipe. Its bring a new taste to your daily meal. Thank you Thomas !

Top 3 vegan hamburger helper recipes from across the web

The most viewed vegan hamburger helper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

One Pot Cheesy "Beef" Pasta

Vegan Hamburger Helper

Vegan Hamburger Helper

Top 3 vegan hamburger helper recipes from across the web

The most viewed vegan hamburger helper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Cheesy "Beef" Pasta

Vegan Hamburger Helper

Vegan Hamburger Helper

The most viewed vegan hamburger helper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine