This homemade vegan hamburger helper comes together quickly, and in just one pot! It’s a perfect easy weeknight dinner that kids and adults will both love!
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A Classic 80’s Dish
Hamburger Helper is a classic 80’s dish. My mom’s go to 80’s staples were usually the Old El Paso crunchy taco shell kit and the La Choy “noodles” in a cardboard can, but I do have nostalgic memories of Hamburger Helper, even though I don’t think it was a regular player in my home. As an adult I found myself craving a hamburger helper style meal—the flavors just seemed like the right kind of cozy weeknight meal to make—so I set out to figure out my own vegan version, and managed to add a green veggie to it in the process!
What is Hamburger Helper?
Hamburger Helper, characterized by its iconic four fingered glove logo, is a packaged product meant to jazz up hamburger meat for a quick and simple meal. A package contains pasta and a seasoning packet that gets added to browned ground beef, and then simmered with water. Making your own homemade (and vegan!) version is quick and easy, and yummier too!
How do you make Vegan Hamburger Helper?
Veganizing Hamburger Helper is really easy! Simply swap out the ground beef for veggie ground. Use a little bit of dairy free milk to make it creamy—I like soy milk for it’s neutral flavor. I also add some nooch—nutritional yeast—to give it a little bit of a cheesy flavor! It comes together in 30 minutes, and in just one pot! It’s a perfect weeknight meal.
Hidden Veggies
Ok, I would never lie to my kids about what is in their food. Not only would that be unfair to Jonny with food allergies, I think it’s important for them to know what they are actually eating…and enjoying! But….I do love adding veggies to a dish that blend in seamlessly. You hardly notice that this vegan hamburger helper has nearly a pound of shredded zucchini in it! It simmers right in with the onions and vegan ground meat, adding moisture to help cook the macaroni.
Kid favorite!
The first time I served this to my boys they were instantly hooked! And now whenever I tell them that I’m making vegan Hamburger Helper for dinner they say “yessss….,” a la Napoleon Dynamite. Even with the zucchini, it’s a winner with kids for sure!
Vegan Ground Meat
When I first became vegan the meatless subs were few and far between. TVP was a common ingredient in meals that used “ground meat.” It was ok, but not my favorite. Now there are so many options! I love Impossible Meat for it’s texture and neutral flavor—it works so well in so many recipes! Beyond Meat ground is great too, and although it has a bit of it’s own flavor, it’s yummy! I also like Trader Joe’s veggie ground—and unexpected favorite! It has a unique flavor too, and it works well in soups and stews!
Other fave meals with store bought veggie meat that you will love!
- Vegan Waikiki Meatballs — Pantry Staple Meal
- Vegan Sloppy Joes with Lentils
- Vegan Instant Pot BBQ Meatballs (+ stovetop instructions)
- Vegan Baked Ziti
- Taco Soup
- Vegan Meatball and Onion Stew
- Easy Vegan Chili using Pantry Staples
- Vegan Crispy Chicken Tacos
Let’s Make Vegan Hamburger Helper!
Are you ready for some vegan Hamburger Helper? You’re just one pot and 30 minutes away! Leave me a note in the comments below and let me know how you like it!
Vegan Hamburger Helper
Ingredients
- 1 Tablespoon olive oil
- 1 large onion
- 6 cloves garlic, minced
- 1 large zucchini, grated about 12 ounces
- 1 package Impossible Meat (or your favorite vegan ground meat, see notes)
- 1 Tablespoon smoked paprika
- 1 teaspoon liquid smoke
- 1/4 cup nutritional yeast
- 2 teaspoon salt
- 14 ounce can tomato sauce (not marinara) or crushed tomatoes
- 4 cups no beef stock I like Better Than Bouillon No Beef flavor
- 1 cup unsweetened dairy free milk (I like soy milk)
- 1 pound macaroni pasta (choose gluten free to keep this dish GF)
Instructions
- Pour the olive oil into a large pot (I like to use a heavy bottom Dutch oven). Add the onion and sauté on medium heat for about 5 minutes.
- Add the garlic and stir to incorporate.
- Add the vegan ground meat and crumble and sauté until it is beginning to brown.
- Add the zucchini and stir well to incorporate.
- Add all of the seasonings—smoked paprika, liquid smoke, nutritional yeast, and salt. Stir well to incorporate.
- Add the liquid ingredients—tomato sauce, no beef stock, and dairy free milk. Mix well.
- Bring the mixture up to a simmer on medium high heat.
- Add the dried macaroni to the pot. Lower the heat to medium low and allow it to simmer. Stir every minute or so, being sure to keep the macaroni from sticking to the bottom of the pot. It will seem like there is a lot of liquid, but it will slowly be absorbed by the macaroni, almost as if by magic!
- Allow the pasta to cook for 10-15 minutes, checking to see if it is al dente. You don't want it to be overly soft, but you do need it to be cooked all the way through.
- Remove from heat. You can garnish with vegan cheddar cheese, parsley, or green onions if desired. Serve and enjoy!
