Description
Vegan hamburger helper at its best, homemade and delicious! This revised pasta classic is a quick and easy one-pot recipe, ready in minutes, tastes better than the original box mix and is healthy too! Instant pot or one-pot option (you can even add vegan cheese of you want)
Ingredients
Scale
- 1 tablespoon oil
- 1 small-medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 -12 oz package vegan ground beef like impossible meat or beyond beef or 1 and 1/2 cups Gardein
- 1 (281 ml) (10 oz) can of Rotel tomatoes with chilies, I use mild
- 3 cups vegan beef broth ( water + 1 tablespoon no beef bouillon)
- 3 tablespoons Nutritional Yeast
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 tablespoon Chili powder, add little more if you want more heat
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- 2 cups uncooked elbow macaroni noodles
If wanting to add some vegan cheese see notes section
Instructions
Instant Pot Instructions:
- First chop the onions and garlic and get all the other ingredients ready.
- Set your Instant Pot to ‘Sauté’ and once Hot add the onions, oil and a pinch of salt and pepper. Cook for a couple of minutes, until the onions are softening and browning a bit. Add the garlic and vegan ground beef. Sauté until the meat is cooked, about 4-6 minutes. Add in the rest of ingredients and stir. Cover with lid and secure it properly.
- Set the pressure valve to ‘Seal’ Then Press the “Pressure Cooker’ button and manually set the timer, high pressure for 4 minutes (with the + and - signs). It will then start automatically. When time is up carefully and quickly turn the pressure release valve from ‘seal’ to ‘Venting’ ( I use a dishcloth, it will be hot) Once all the pressure is released, remove the lid. Stir the Hamburger Helper and season with salt and pepper if necessary. Stir in some vegan cheese if using until all melty.
- Serve and enjoy! I like a couple dashes of hot sauce like Valentina’s
Stovetop Instructions:
- Set a heavy bottomed pot (dutch oven) to medium heat. when hot add the onions, oil and a pinch of salt and pepper. Cook for a couple of minutes until the onions are softening and browning a bit. Add the garlic and vegan ground beef. Sauté until the meat is cooked, about 4-6 minutes. Add the rest of ingredients and bring to a boil on high heat. Reduce to a simmer. Stir well and cover and cook for 7 minutes or until pasta is cooked. (I like to stir once in between cooking in case the noodles are sticking).
- Remove from the heat and let stand for 2 minutes, covered.
- Remove the lid, stir and season with salt and pepper if necessary. Stir in some vegan cheese if using until all melty.
- Serve and enjoy! I like a couple dashes of hot sauce like Valentina’s
Notes
- Vegan cheese: for a cheesy element you can add 1 to 2 cups of grated vegan cheese or a dollop or two of vegan cream cheese or a bit of cashew cream. I like recipe best as written
- Store: will keep covered in fridge for 4 to 5 days. I do not recommend freezing
This post was originally published February 2020 and has been updated. The recipe itself is unchanged
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Mains,
- Method: Instant Pot or Stovetop
- Cuisine: American. Canadian
Keywords: vegan hamburger helper