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One Pot Vegan Hamburger Helper

2.87 from 91 votes
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Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz vegan crumblers (vegan ground beef)
  • 3 tbsp tomato paste
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 1/2 cups rice milk
  • 2 cups water
  • 2 cups uncooked cellentani pasta
  • 1 cup vegan shredded cheese
  • 1/4 cup cashew cream*
  • Parsley, for topping optional

Method
 

  1. Place the oil in a large sauté pan over medium heat. Add the crumblers and stir until cooked.
  2. Mix in the tomato paste and spices, stirring to coat the crumblers.
  3. Add in the rice milk, water, and noodles. Stir to fully mix, then turn up the heat and bring to a boil. Turn down the heat and simmer for about 15 minutes (or more, as needed), until the noodles are cooked and most of the liquid is absorbed.
  4. Mix in the cheese and allow to cook for a couple of minutes, stirring often, until the cheese is melted.
  5. Finally, mix in the cashew cream. Taste and add more salt, as necessary. Serve warm topped with parsley, if desired.

Notes

*We use our homemade cashew cream in this recipe. If desired, sub for 2 tbsp vegan sour cream.