Vegan Hamburger Helper

This 1 Pot Vegan Hamburger Helper dish is inspired by the comfort classic boxed cheeseburger macaroni pasta by Betty Crocker. This homemade vegan version is equally as quick and cheesy. All you need is 11 ingredients and 30 minutes.

Why You'll Love This Recipe

• It is all cooked together in 1 pot, which means little to no dishes to clean!
• It's ready in just over 30 minutes – great for busy weeknights when you need something quick and hearty.

Ingredients and Substitutions

• vegan ground beef – I've used Beyond Meat burger patties, Beyond Meat ground beef, Impossible ground beef, and my Homemade Vegan Ground Beef. Any vegan ground beef will do – just be sure to use between 8-12 ounces.
• vegan beef broth – I use the vegan beef broth paste by Better Than Bouillon but there is also a vegan beef broth by Edward and Sons.
• unsweetened plant-based milk – Any unsweetened plant-based milk will work, just be sure it is truly unsweetened. Whole Foods generic 365 Brand and the Organics brand from Safeway both sell “unsweetened” milks that have some sort of weird vanilla tasting additives in them. Please do not buy these brands – they will ruin any savory dish you use them in. I like to use the unsweetened soy milk from Trader Joe's as it's only ingredients are soy beans and water. I also have started making a lot of my plant milks at home in my Almond Cow.
• uncooked pasta – I like to use either shells, elbow or rotini pasta in homemade vegan hamburger helper. If you use gluten free pasta, note that this can alter the cook time and I cannot advise on the results as it has not been tested.
• vegan cream cheese – I highly recommend using the vegan cream cheese by Kite Hill. It's made from almonds and does not contain any added oils. Therefore it will make this dish extra creamy and cheesy tasting without making it oily.
• nutritional yeast – Gives this vegan hamburger helper a cheesy flavor without any dairy at all!

Step by Step Cooking Instructions

1. Sauté the diced onion and spices together in a large pot (at least 5 quarts) until soft and fragrant, about 3 minutes.

2. Scoot the onion to one side of the pot, and add the vegan ground beef into the other. Use a spatula to break up the beef as needed and pan fry until brown and crispy, about 6-8 minutes.

3. Add the vegan beef broth, unsweetened plant-based milk, and uncooked pasta. Stir to combine and bring to a boil.

4. Once boiling, lower the heat, add the lid and cook for 6 minutes.

5. After 6 minutes, stir the pasta to ensure none has stuck to the bottom of the pot, then stir in the vegan cream cheese and nutritional yeast.

6. Once the cream cheese has fully melted into the pasta, stir in the diced Roma tomatoes. Season to taste with salt and pepper and serve immediately.

Expert Tips

• Use the recommended vegan Kite Hill cream cheese. It is one of (if not the only) vegan cream cheese that does not contain oil. Most of the other vegan cream cheeses on the market are oil based and will make this cheeseburger macaroni oily instead of thick and creamy.
• Serve this fresh! Cheesy pastas are the most creamy and delicious tasting when hot off the stove. As they cool, the creaminess really thickens and isn't as satisfying.

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