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Vegan Hamburger Helper Recipe

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4 from 67 reviews

This Vegan Hamburger Helper reinvents the classic comfort food with wholesome, plant-based ingredients. Featuring riced cauliflower, quinoa, and macaroni in a rich tomato and vegetable broth sauce, it’s a creamy, flavorful dish enhanced with spices and vegan cheddar cheese. Perfect for a cozy weeknight dinner, it’s hearty, satisfying, and easy to make.

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

Veggies & Base

  • 3 tbsp olive oil
  • 1 yellow onion, diced (1 1/2 cups)
  • 2 cloves garlic, minced
  • 3 cups riced or grated cauliflower (about 1 small head)
  • ⅓ cup quinoa
  • 1 15 oz can diced fire roasted tomatoes with green chilies
  • 1 cup nondairy milk (e.g., oat milk)
  • 1/2 cup finely chopped fresh parsley

Spices & Sauces

  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • ½-1 tbsp hot sauce (adjust to taste)
  • 2 tsp chili powder
  • 1 tsp salt
  • 3/4 tsp cumin
  • 3/4 tsp paprika

Dry Goods

  • 3 cups elbow macaroni pasta

Dairy Substitute

  • 1 1/2 cups vegan shredded cheddar cheese

Instructions

  1. Prepare the Base: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add Cauliflower and Quinoa: Stir in the riced cauliflower and quinoa, mixing well to combine with the sautéed onions and garlic.
  3. Incorporate Tomato Paste and Spices: Add the tomato paste, red wine vinegar, hot sauce, chili powder, salt, cumin, and paprika. Stir thoroughly to coat all ingredients evenly with the spices.
  4. Add Liquids and Pasta: Pour in the vegetable broth, diced fire roasted tomatoes with green chilies (including the liquid), and nondairy milk. Bring the mixture to a boil.
  5. Cook the Pasta: Once boiling, add the elbow macaroni pasta. Reduce heat to a simmer, stirring frequently to prevent sticking. Cook until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
  6. Finish with Cheese and Parsley: Remove from heat and stir in the vegan shredded cheddar cheese until melted and creamy. Mix in the finely chopped fresh parsley for a fresh finish.
  7. Serve: Spoon the vegan hamburger helper into bowls and enjoy warm as a comforting plant-based meal.

Notes

  • Use riced cauliflower as a low-carb and nutrient-packed alternative to ground beef.
  • Adjust hot sauce to your preferred spice level.
  • Quinoa adds protein and texture that mimics the heartiness of traditional hamburger meat.
  • You can substitute the vegan cheddar with your favorite dairy-free cheese blend.
  • Ensure to stir frequently while cooking pasta to avoid sticking and achieve even cooking.
  • Leftovers store well in the refrigerator for up to 4 days and can be reheated on stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-hamburger-helper-recipe/