Hand on my heart, this is my favourite thing to eat right now. We whip up this vegan hamburger helper once a week and everyone devours it - vegans and non-vegans alike.
It's a quick, budget-friendly meal that's packed with warming, smoky flavours.
I didn't grow up with the boxed Hamburger Helper, but once I tried it, I knew I had to find a way to make my own. This homemade version is rich, slightly smoky and so, so comforting. What's more, it's cheap to make.
This recipe uses textured vegetable protein (TVP) rather than store-bought sausage to save some bucks. Don't worry, we won't be skimping on flavour.
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Why This Recipe Works
This dish is just straight up comfort food. Soft, buttery noodles swimming in a pool of savoury, tomato-y, cheesy sauce.
Here's why we love it.
Ingredients & Substitutions
For the Pasta
TVP. You can use vegan sausage meat if you like * but I like TVP. It's inexpensive and easy. I use Macro Textured Vegetable Protein. Not a sponsored link, it's just the brand I use.
* If you are using sausage meat, you'll need to break it up and brown it off with the onions before continuing with the recipe. Cooking it for 3-5 minutes should do the trick.
Stock. Massel make a vegan beef stock. Again, not a sponsored link. You can also use a veggie stock if you can't find a beef one.
Salt and pepper. Of course.
Crushed tomatoes. I use crushed tomatoes for a smoother finished pasta, but you could use chopped canned tomatoes. If you can get your mitts on fire-roasted tomatoes, even better.
Braggs All-purpose seasoning. Or soy sauce or tamari for a gluten-free version.
Vegan cheese. I've used grated smoked cheese, vegan gouda and cheddar in my vegan hamburger helper and all have been excellent.
If you're not sure, just go with a vegan cheddar that melts.
Pasta. I am in Australia where we sell our pasta in 500g bags, so I use half a bag. I believe in the States, you can grab a 226g box of elbow pasta. If that's you, use that. Don't buy a second box for the sake of 24 grams. The recipe will work either way.
Onion. I have used red, brown (yellow) and white onions in this recipe. I've also used 2 or 3 French shallots. Use what you have.
For the Spice Blend
A dried spice blend adds depth and layers of warming flavours. We are using nutritional yeast, smoked paprika, onion and garlic powder, dried oregano and chilli powder. A touch of brown sugar balances the umami.
If you don't want any heat, just omit the chilli.
Healthier Hamburger Helper
The recipe below is for hamburger helper in its pure-ish form. But, because we enjoy this on the regular, I often add veggies. For my healthier version of vegan hamburger helper, I add the following.
Everything else is the same as the recipe below. Like I said, it isn't traditional, but it is super tasty and I don't feel so guilty about serving it once a week. Or more. No judgement.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
First, add the dried TVP to a bowl with a cup of the warm/hot stock to hydrate.
Heat olive oil in a heavy-bottomed pot and add the onion. Cook on medium for a few minutes until soft before adding the garlic.
Step 2.
Add the spices and stir well to combine. Cook for 30-seconds, stirring.
Step 3.
Stir in the hydrated TVP.
Step 4.
Add the crushed tomatoes.
Steps 5 and 6.
Add the pasta, the remaining two cups of stock, the milk and Braggs or soy sauce.
Note. We only want enough stock to just cover the pasta and "mince".
Step 7.
Stir in the cheese and partially cover the pot with a lid. Cook on medium, stirring occasionally, until the pasta is bubbling and then turn the heat down to low. Continue cooking with the lid partially on again for around 10-12 minutes, or until the pasta is cooked through. Make sure to stir every few minutes to prevent sticking.
Once cooked, remove from the heat and leave the pot to stand for 3-5 minutes before serving.
Storage Suggestions
Refrigerator
Store in the refrigerator for up to 4 days in an airtight container. Reheat in the microwave in a heat-safe dish for a minute or so.
Alternatively, you can gently reheat on the stovetop on low.
Freezer
Vegan Hamburger Helper can be frozen for up to a month. Transfer it to a freezer-proof container with a lid to freeze.
To thaw, transfer the container to the fridge overnight before reheating in the microwave or on the stovetop.
Serving Suggestions
FAQs
You can. Firstly, make sure to buy a gluten-free TVP. Next, use Braggs or tamari instead of soy sauce and finally, use a gluten-free pasta.
If in doubt, go with a grated vegan cheddar. Having said that, I've made this hamburger helper with smoked vegan cheese and a vegan gouda. Both were awesome.
Sure. I've used fusilli and small shell pasta. You can also use more protein-heavy gluten free pastas like quinoa pasta, red lentil or chickpea pasta. Just keep an eye on the pot and add a touch more water if needed. The meal is done when the pasta is cooked so just adjust your cooking time. Easy-peasy.
More One-Pot Meals
Make This Recipe
Vegan Hamburger Helper Recipe
Equipment
- 1 Heavy-bottomed pot with a lid
Ingredients
- 1 cup textured vegetable protein smaller mince-like pieces
- 3 cups vegan beef stock (warm/hot) divided (1 + 2) or veggie stock
- 1½ tablespoon olive oil
- 1 onion peeled and diced
- 2 garlic cloves peeled and minced
- 400 g crushed tomatoes fire-roasted if you can get them
- 1½ tablespoon Braggs All Purpose Seasoning or soy sauce
- 250 g / 8.8 oz elbow pasta You can also use a 226g box
- ½ cup dairy-free milk I use soy milk
- 1-1½ cups grated vegan cheese to taste
Spice Mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon brown sugar
- 3 tablespoon nutritional yeast
- 2 teaspoon smoked paprika
- ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon chilli powder or to taste
Instructions
- Add the dried TVP to a bowl with a cup of warm/hot stock to hydrate. At this point, I also add all my spices to another smaller small bowl so I can throw them all in the pot together when needed.
- Heat olive oil in a heavy-bottomed pot and add the onion. Cook on medium for 3-4 minutes or until soft before adding the garlic. Cook for another 30-seconds.
- Add the spices to the pot and stir well to combine. Cook for 30-seconds, stirring before adding the hydrated TVP. Stir to combine.
- Stir in the crushed tomatoes.
- Now, go ahead and add the pasta and the remaining two cups of stock. Stir in the Braggs seasoning or soy sauce and the dairy-free milk. Note: the liquid should only just cover the pasta and "mince" mixture. No more. We can always add water if needed, it's harder to remove it.
- Stir in the grated cheese.
- Partially cover the pot with a lid. Cook on medium, stirring occasionally, until the pasta is bubbling - and then turn the heat down to low. Continue cooking, stirring occasionally, with the lid partially on again for around 10-12 minutes, or until the pasta is cooked through.
- Once cooked, remove from the heat and allow to sit for 3-minutes before serving.
Patty says
I used veggie stock but this still turned out great--was better the following day.
Monique Spina says
Totally making this on a rainy weekend. Do I see sliced olives in there??
Amanda says
Nope. No olives, Monique. I hope you still make it! It's perfect on a rainy day when you just need a bowl of hugs. x