Description
This One Pot Vegan Hamburger Helper is the ultimate comfort food remake—cheesy, creamy, and full of flavor with zero dairy or meat. It’s a hearty, satisfying weeknight meal that comes together in just 30 minutes.
Ingredients
▢ 1 tbsp olive oil
▢ 1 yellow onion, diced
▢ 3 cloves garlic, minced
▢ 12 oz vegan ground beef (e.g., Beyond, Impossible)
▢ 2 tbsp tomato paste
▢ 1 tsp paprika
▢ 1 tsp onion powder
▢ 1 tsp salt (or to taste)
▢ ½ tsp black pepper
▢ 3 cups vegetable broth
▢ 1 cup unsweetened plant milk (almond or oat)
▢ 2 cups elbow macaroni (dry)
▢ 1 cup vegan cheddar cheese shreds
▢ 2 tbsp ketchup
▢ 1 tbsp yellow mustard
Instructions
1. In a Dutch oven or large pot, heat olive oil over medium heat.
2. Add diced onion and sauté for 5 minutes, until soft.
3. Add garlic and cook for 1 minute until fragrant.
4. Crumble in vegan ground beef and cook for 5–7 minutes until browned.
5. Stir in tomato paste, paprika, onion powder, salt, and pepper.
6. Pour in vegetable broth, plant milk, and dry elbow macaroni. Stir well.
7. Bring to a simmer, then cover and cook for 10–12 minutes, stirring occasionally.
8. Once pasta is tender and most liquid absorbed, turn off heat.
9. Stir in vegan cheddar, ketchup, and mustard until melted and creamy.
10. Let rest for 2–3 minutes to thicken before serving.
Notes
This dish thickens as it cools—add a splash of plant milk if reheating.
Feel free to stir in frozen peas or spinach during the last few minutes for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg