Description
This one-pot vegan hamburger helper is a comforting, creamy, tomatoey pasta dish made with elbow macaroni and plant-based beefy crumbles. It’s a quick 30-minute meal that’s family-friendly and packed with flavor.
Ingredients
- 1 tablespoon neutral oil
- 1 package vegan beefy crumbles
- 1 red onion, diced
- 3 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni
- 3 cups veggie broth
- 1 1/2 cups vegan cheddar cheese
- Salt & pepper, to taste
Instructions
- In a large pot over medium heat, add oil and sauté diced onion for 1 minute.
- Add vegan beefy crumbles and cook for 5 minutes, stirring occasionally.
- Mix in tomato paste, garlic powder, chili powder, and smoked paprika.
- Stir in the veggie broth and bring to a boil.
- Add the elbow macaroni and reduce heat to a low simmer.
- Cook uncovered for 12–15 minutes, stirring every couple of minutes, until pasta is tender and most liquid is absorbed.
- Turn off the heat, add vegan cheddar cheese, stir to combine, and cover with a lid for 5 minutes to melt the cheese.
- Taste and adjust with salt and pepper as needed before serving.
Notes
- Cook pasta al dente to avoid mushiness.
- Season to taste after adding vegan cheese and crumbles, which already contain salt.
- Add extra vegetables like spinach, peas, or mushrooms to make it more hearty.
- Stir often to prevent pasta from sticking during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 1537mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 3mg
