Description
This One-Pot Vegan Hamburger Helper is a delicious, comforting plant-based twist on the classic cheeseburger pasta. Made with vegan ground beef alternative, warm almond milk, and melty vegan cheddar, it's a quick, easy, and hearty 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 Garnish
- 2 tablespoons chopped fresh parsley leaves, to garnish
Instructions
- Heat and Sauté: Heat a large skillet over medium-high heat and add the cooking oil, diced onions, and minced garlic. Sauté for 3 to 4 minutes until the onions soften and the garlic becomes fragrant.
- Cook Vegan Ground: Add the vegan ground beef alternative to the skillet. Break it up using a cooking utensil and cook while stirring often for about 6 minutes. Drain any excess fat if necessary.
- Add Seasonings: In a small bowl, combine the cornstarch, chili powder, dried oregano, paprika, salt, and pepper until evenly mixed. Sprinkle this seasoning mix over the vegan ground mixture in the skillet and stir well to coat evenly.
- Add Liquids and Pasta: Pour in the warm almond milk, vegan beef broth, and tomato sauce. Stir in the rotini pasta, then bring the mixture to a boil.
- Simmer Covered: Once boiling, cover the skillet with a lid, reduce heat to a simmer, and cook for 12 minutes or until the pasta is al dente. The mixture will thicken as it cools.
- Incorporate Cheese: Remove from heat and sprinkle the shredded vegan cheddar cheese over the pasta. Stir until the cheese fully melts through the dish.
- Garnish and Serve: Optionally garnish with freshly chopped parsley. Serve hot and enjoy your comforting vegan cheeseburger pasta!
Notes
- For enhanced flavor, replace 1/2 cup of the vegetable broth with an additional 1/2 cup of tomato sauce.
- You can substitute almond milk with any preferred unsweetened plant-based milk.
- Use your favorite pasta shape if rotini is unavailable.
- Adjust salt and pepper according to your taste preference.
- This recipe is easily doubled to feed a larger group.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
