Vegan Hamburger Helper

When I’m tired, and I don’t feel like cooking on weeknights, I like to fall back on and old favorite… the beloved Hamburger Helper.

Hamburger Helper got me through some nights, let me tell you.

Nope, I was not always a “foodie” in world of cooking. Quite the opposite actually; I couldn’t slice an onion to save my life, and boiling water was placing anyone in close proximity in danger of third degree burns.

“Honey, what do you mean I can’t place EVERYTHING I cook on maximum heat?”

Because in my early days of motherhood and adulting, I relied heavily upon boxed dinners, frozen chicken fingers, and BBQ sauce to get me by. I didn’t really know how to do much in the kitchen, but I could open a box like a pro.

We were also very poor, making meals like this a necessity.

And even though things improved over the years, including financially, mentally, and cooking skill level, sometimes I still longed for the simplicity of the box. Now, as a vegan, I no longer buy Hamburger Helper, but you bet your boots I’ll make it myself!

Vegan Hamburger Helper is stupid easy to make

Luckily, making your own vegan Hamburger Helper is stupid easy. It requires very little skill, if any. And when you have had a day where you just don’t feel like doing diddly squat, you need a fall back meal like this.

It’s easy to put together. The kids will love it. And your husband will ask for seconds, and possibly thirds.

It requires one large skillet, and a few simple ingredients that are not hard to track down whatsoever. In fact, you probably have most of this on hand already. So grab a box of macaroni and let’s get started. Then you can pass out right on the couch, no judgments here.

Ingredients for Vegan Hamburger Helper

• Oil. I like using canola oil or olive oil, but you can use any oil you prefer. Just keep in mind something like coconut may change the flavor slightly.
• Onions.
• Garlic.
• Portobello mushrooms OR vegan beef substitute. To make this meal lean on the healthier side, I like using mushrooms, which add an excellent “meaty” texture/flavor. For a traditional Helper, try 1 pound of vegan beef crumbles.
• Spices: smoked paprika, nutritional yeast, salt, and pepper. Using smoked paprika gives this a little smoked flavor, but you can always swap it out for regular paprika if need be.
• Hot water.
• Almond milk (optional). If you don’t want to use almond milk, any other plant-based milk will do (or just use more water).
• Macaroni pasta.
• Dairy-free cheese shreds. My favorite brand is Daiya.
• Green onions.

How to make Vegan Hamburger Helper in 3 easy steps

1. In a large frying pan, heat oil. Add onions, garlic, and mushrooms to the pan, sauté for 1-2 minutes. Add paprika and nutritional yeast; cook 1 more minute. Stir in hot water, almond milk, and macaroni pasta. Bring to a boil, and then turn heat down to medium low and cover pan with a lid; cook until pasta is cooked through, about 15 minutes. Make sure to stir occasionally to prevent sticking.
2. When pasta is finished, turn the heat down to low and season with pink salt and black pepper. Stir in the vegan cheddar cheese, and allow to cook for 1 minute while the cheese melts. 
3. Remove from heat; garnish with sliced green onions, if desired. 

Preparation Tips

• To “crumble” your mushrooms, wash and then pat dry with a paper towel. Using your hands, break mushrooms into tiny bits (including the stems). I prefer this method, because it gives you more of that “ground beef feeling” you find in traditional Hamburger Helper. Of course, if you don’t feel like doing this, simply dice your mushrooms very small.
• My favorite vegan cheese to use for this recipe is Daiya’s cheddar cheese shreds, “cutting board collection”, however, you can use whatever vegan cheese you like. Feel free to cut back on the amount if you don’t want an overload OR you’re not a huge fan of vegan cheese!

Allergy Information & Substitutions

• This Hamburger Helper is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally soy-free.
• Make it gluten-free by using gluten-free macaroni pasta; however, keep in mind that cooking times may vary.
• Make it nut-free by swapping out the almond milk for another plant-based milk of your choice.
• Don’t like mushrooms? Add in frozen veggies of your choice, such as peas and carrots.
• To up the protein level, toss in 1 cup of frozen peas (which has about 8 grams of plant-based protein).
• This is a perfect meal to make ahead and take for lunch the next day!

More quick vegan weeknight dinners

• Healthy Vegan Mac and Cheese that Kids Love
• Why Vegan Chef Boyardee is the Best Kid-Friendly Meal
• My Favorite Way to Make Killer Vegan Ramen Noodles
• Healthy Vegan Greek Bowls for an Awesome Quick Dinner
• Beyond Meat Vegan Meatballs Recipe That’s Beyond Amazing

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Thank you for taking the time to invest in your health and happiness!