Easy Vegan Hamburger Helper

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Inspired by the beloved boxed meal, this plant-based version features meatless crumbles and a dairy-free cheese sauce that everyone will love. Each serving packs 28g of protein!

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main Course

Cuisine: American

Servings: bowls

Calories: 470kcal

Author: Sarah Rotavera

Ingredients

For the Macaroni

1 tablespoon extra virgin olive oil
1 cup yellow onion finely chopped
3 garlic cloves minced
10 ounces meatless ground beef crumbles
2 tablespoons tomato paste
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon vegan Worcestershire or sub tamari/soy sauce
1 teaspoon chili powder
½ teaspoon smoked paprika
8 ounces macaroni
2 cups vegetable broth

For the Cashew Cream

½ cup raw cashews soaked in hot water for 30 mins
2 tablespoons nutritional yeast
2 tablespoons distilled white vinegar
½ teaspoon fine sea salt

US Customary - Metric

Instructions

Add cashews to a bowl and cover with hot water. Allow to soak for 30 minutes.
In a large pot, warm the oil over medium heat. Add the onion and sauté until translucent, about 3-5 minutes.
Next add the minced garlic, meatless crumbles, tomato paste, tamari, vegan Worcestershire, chili powder and smoked paprika. Stir to combine and cook for 2 minutes more.
To the pot, add the pasta and 2 cups of broth. Bring to a boil then reduce to a low simmer. Cover with the lid and cook of 15 minutes, stirring intermittently. Make sure the heat isn't too high or contents will stick to the bottom and burn.
Discard the soaking water from the cashews then add to a high speed blender with 1 cup water, vinegar, nutritional yeast and salt. Blend until smooth.
Once the pasta is al dente (cooked through but firm to bite), stir in the cashew cream. Continue to cook for 5 minutes more, stirring intermittently. Season with salt & pepper, to taste. Serve warm and enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specific brands you choose.

Nutrition