Description
A delicious and easy one-pot vegan hamburger helper featuring a cheesy cheeseburger pasta made with vegan ground beef alternative, savory spices, and creamy vegan cheese. Perfect for a quick, comforting, and dairy-free meal.
Ingredients
Scale
Main Ingredients
- 1 teaspoon cooking oil
- 1/2 medium yellow onion, diced
- 2 cloves garlic, finely minced
- 1 lb. vegan ground beef alternative
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon oregano, dried
- 1 teaspoon paprika
- 1 1/2 cups warm unsweetened almond milk (or unsweetened milk of your choice)
- 1 cup warm vegan beef broth (or vegetable broth)
- 1/2 cup tomato sauce
- 2 cups rotini pasta (or pasta of your choice)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 to 1 1/2 cups shredded vegan cheddar cheese (or vegan cheese of your choice)
Optional Garnish
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat the aromatics: Heat a large skillet over medium high heat and add the cooking oil, diced onions, and minced garlic. Sauté for 3 to 4 minutes until the onions soften and the garlic becomes fragrant.
- Cook the vegan ground beef: Add the vegan ground beef alternative to the skillet and break it up using your cooking utensil. Cook, stirring frequently, for about 6 minutes until heated through. Drain any excess fat if necessary.
- Mix and add spices: In a small bowl, combine cornstarch, oregano, chili powder, paprika, salt, and pepper. Sprinkle this spice mixture evenly over the vegan beef in the skillet and stir well to coat everything thoroughly.
- Add liquids and pasta: Pour in the warm almond milk, vegan beef broth, and tomato sauce. Stir in the pasta and bring the mixture to a boil. Once boiling, cover with a lid, reduce heat to a simmer, and cook for 12 minutes or until the pasta is al dente. Remove from heat, allowing the sauce to thicken as it cools.
- Incorporate vegan cheese: Sprinkle the shredded vegan cheddar cheese over the cooked pasta and stir gently until the cheese melts and is fully combined into the sauce.
- Garnish and serve: Garnish with fresh chopped parsley if desired, and serve the creamy vegan cheeseburger pasta warm. Enjoy your meal!
Notes
- For enhanced flavor, replace 1/2 cup of the vegetable broth with 1/2 cup of tomato sauce.
- Use any shape of pasta you prefer; rotini works well to hold the sauce.
- You can substitute almond milk with other unsweetened plant-based milks like soy or oat.
- If vegan cheese melts poorly, stir in a little nutritional yeast for cheesiness.
- Adjust seasoning to taste by adding more salt, pepper, or chili powder according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
