Vegan Hamburger Helper

Vegan cheeseburger pasta stirred with a wooden spoon.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 4 big bowls

Calories: 561kcal

Author: Kelly

This vegan Hamburger Helper copycat, aka cheeseburger pasta, is ready all in one pot. Tastes as nostalgic as the original but it’s all vegan and homemade!

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US Imperial (Cups) - Metric (Grams)

Ingredients

2 tbsp oil
½ yellow onion, diced
1 pack Beyond Beef or Impossible Burger (see Note 1)
2 tbsp tomato paste
½ tsp garlic powder
½ tsp ground black pepper
1 tsp chili powder or smoked paprika
½ tsp salt
1 tbsp Better Than Bouillon Vegetarian No Beef Base
3 cups water or unflavoured plant milk (I used my homemade soy milk)
1 ½ cups shredded vegan cheese (I used a mix of Daiya Cheddar + Violife Parmesan)
2 cups (6 oz) dry short pasta (such as macaroni or cavatappi)

Instructions

Sauté ½ yellow onion, diced in 2 tbsp oil on medium heat until soft and translucent.
Add 1 pack Beyond Beef or Impossible Burger to the pot and brown it while breaking it up with your spatula, until it resembles ground meat.
Stir in 2 tbsp tomato paste, ½ tsp garlic powder, ½ tsp ground black pepper, 1 tsp chili powder or smoked paprika, 1/2 tsp salt, and 1 tbsp Better Than Bouillon Vegetarian No Beef Base.
Pour in 3 cups water or unflavoured plant milk and 2 cups (6 oz) dry short pasta.
Spread 1 ½ cups shredded vegan cheese on top. When the pot starts to bubble, turn the heat down to medium low and simmer, uncovered, for 12 minutes, or until pasta is tender and liquid has thickened into a rich sauce.

Notes

Impossible Meat/Beyond Meat: Depending on where you live, Impossible Meat or Beyond Meat packages may come in sizes of 12 oz (340g) or 16oz (454g). This recipe is developed for the 340g packages, but you can use the 16oz package without any modification to the other ingredients. Or use the excess meat for my Stuffed Bitter Melon Soup recipe :)

Nutrition