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Vegan Hamburger Helper

Print Recipe
A delicious cheeseburger pasta recipe your whole family will enjoy!
Course dinner, lunch
Cuisine American
Keyword hamburger, one-pot, Pasta, Plant-Based
Prep Time 10 mins
Cook Time 25 mins
Servings 6
Calories 392.4
Author Cat Gavriusova

Equipment

Ingredients

  • 4 cloves garlic minced
  • 1 cup cherry tomatoes chopped
  • ½ red onion diced
  • 1 package The Very Good Butchers Taco Stuffer
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • ¾ tsp salt
  • 1 ½ cup cashew milk
  • 1 cup vegetable broth
  • ½ cup pasta sauce
  • 2 cups wholewheat macaroni

For the cheese sauce

  • ½ cup cashews soaked for 8-10 hours
  • ½ cup nutritional yeast
  • ½ tsp salt
  • 1 tsp apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp turmeric
  • ½ cup non-dairy milk add extra if desired

Instructions

  • To make the cashew cheese sauce, add all ingredients to a blender and blend until smooth. This should yield about 1 cup of cashew cheese sauce.
  • In a pot over medium heat, sauté your garlic, onion, and tomato until softened, approximately 3 minutes. Add the spices, followed by the taco stuffer “meat”. Break up with a spatula and cook for an additional few minutes.
  • Add the milk, broth and pasta sauce, stir and bring to a boil. Pour in the macaroni and cover until cooked al dente, approximately 6 minutes.
  • Pour in the cashew cheese sauce, stir, and garnish with fresh parsley as desired.

Nutrition

Calories: 392.4kcal | Carbohydrates: 53.6g | Protein: 24.7g | Fat: 11.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3g | Sodium: 1117.1mg | Potassium: 549mg | Fiber: 5.7g | Sugar: 3.4g | Vitamin A: 408.6IU | Vitamin C: 11.1mg | Calcium: 71.3mg | Iron: 5.6mg