Vegan Cheesy Hamburger Helper
by Marly McMillen
This vegan hamburger helper is a one-pot wonder—creamy, cheesy, and loaded with flavor. A quick, plant-based dinner ready in just 25 minutes!
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Remember the days of quick weeknight dinners where you’d open a box, stir in some ground beef, and boom—Hamburger Helper was on the table? This vegan hamburger helper is my plant-based love letter to that classic. It’s creamy, cheesy, and comforting, but made with wholesome ingredients and ready in just 25 minutes. I’ve tested and tweaked it until it became my go-to quick dinner. It’s one of those recipes that brings back nostalgia—with a healthier twist.
Childhood Cravings Revisted
I’ll be honest: once I nailed this recipe, it’s been on repeat in my kitchen. Some nights, I jazz it up with peas or spinach, and other nights I keep it simple and classic.
Either way, it’s a bowl of cozy satisfaction. There’s something about tender elbow pasta coated in cheesy sauce with savory crumbles that always hits the spot—especially when you can make it all in one pot.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Olive oil – Adds richness. Any neutral oil works in a pinch.
- Onion & garlic – Classic aromatics for depth of flavor. Swap shallots if needed.
- Veggie crumbles – Use your favorite brand (Impossible, Beyond, Gardein, or lentils for a whole-food option).
- Tomato paste – Concentrated flavor booster; find it in a tube for easier measuring.
- Smoked paprika – Adds a subtle smoky warmth; regular paprika works if that’s what you have.
- Better than Bouillon – A teaspoon adds richness. Soy sauce is a fine substitute.
- Plant-based milk – Unsweetened soy or oat milk works best for creaminess. Avoid vanilla or sweetened versions.
- Elbow noodles – The classic choice, but any short pasta (like shells or rotini) works.
- Vegan cheddar + cream cheese – Melty, creamy, and cheesy. If you don’t have both, just use extra shredded cheese.
- Optional veggies – Peas, corn, spinach, or mushrooms stir in beautifully at the end.
Recipe Test Kitchen
I tested this recipe three ways: with lentils, with Beyond crumbles, and with Gardein. The crumbles gave the best “classic” texture, while lentils were heartier but leaned a little more toward a chili vibe.
I also found that oat milk gave the creamiest finish compared to almond milk, which was a little thin and had that “almond” flavor.
One more tweak: simmering the pasta directly in the broth (instead of cooking separately) makes the sauce extra creamy because the starch thickens everything naturally. These little tweaks are why this vegan hamburger helper is such a winner.
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Vegan Hamburger Helper
Ingredients
- 2 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2 teaspoons minced garlic
- 1 ½ cups veggie crumbles
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 cups water
- 1 teaspoon better than bouillion (substitute soy sauce)
- 1 cup unsweetened plant-based milk (soy, oat, almond)
- 2 cups elbow noodles (see notes)
- salt and pepper to taste
Cheese Sauce
- 1 ½ cups vegan cheddar shreds
- 3 tablespoons vegan cream cheese
- Garnish: Fresh chopped parsley, thinly sliced green onions
Optional Add-Ins
- 1 cup frozen peas or corn
Instructions
Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Cook the Crumbles:
- Add veggie ground crumbles to the pan. Sauté until heated through and lightly browned. Stir in tomato paste, smoked paprika. Optional, add 1 tsp each of onion powder & mustard powder). Let everything cook together for 2-3 minutes to deepen the flavor.
Add Broth and Liquid:
- Stir together the vegetable broth and the boullion to make a broth. Gradually stir the broth into the skillet, stirring to combine. Stir in the milk. Then, stir in the pasta, ensuring it's mostly submerged. Bring to a simmer, then reduce heat to medium-low. Cover and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If needed, add a splash more broth.
Make it Cheesy:
- Lower the heat and stir in the vegan cheese and cream cheese (if using). Mix until melted and creamy. Cook for another minute or two until the cheese has melted and the sauce has thickened. The sauce continues to thicken as it cools.
Finish and Serve:
- Taste and adjust seasoning. Top with a handful of sliced scallions if you like, and serve hot.
- Serve with a side salad, roasted broccoli, or just by itself in a big bowl.
Storage:
- Refrigerator: Store in an airtight container for up to 3 days. Freezer: Transfer cooled pasta into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating. Reheating: Warm on the stovetop with a splash of plant-based milk to revive creaminess.
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Notes
Marly’s Tips:
- Customization: Feel free to add in veggies like peas, spinach, or mushrooms during the last 5 minutes of cooking for extra nutrition.
- Make it cheesy: For an extra cheesy version, you can mix in ½ cup of vegan shredded cheese towards the end.
- Meal Prepping: Double the recipe for meal prep—it makes fantastic leftovers.
- Gluten-Free: For a gluten-free version, use GF pasta and ensure bouillon/crumbles are GF.
Plant-Based Meat:
- Veggie crumbles (like Gardein or my homemade vegan ground beef) can go straight into the skillet after the onion and garlic.
- Plant-based ground beef (such as Impossible or Beyond) should be cooked first. Brown it in the skillet, then transfer to a paper towel–lined plate to absorb excess oil. Give the skillet a quick swipe with a paper towel before continuing with the onions.
- Half & half option: I love using half Beyond Beef (one cooked burger) mixed with cooked lentils. You get the flavor of Beyond with the nutrition of lentils—the best of both worlds!
- Fast tip: Need it quicker? A single Beyond or Impossible burger cooks in the microwave in about 2 minutes (frozen may take longer). Then crumble it into the skillet with a spatula.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Skillet Dishes
If you love this skillet hamburger helper recipe, here are more skillet favorites to try:
How to Make Vegan Hamburger Helper
I love making this tasty dish for a fast weeknight meal. There’s really only four steps:
Step One: Sauté the Aromatics
Like with most recipes, this one begins with cooking an onion in olive oil until tender. Then I add some minced garlic and cook it for another minute or so. You don’t want to cook the garlic too long because it can become bitter.
Step Two: Cook the Crumbles
Add veggie crumbles and cook until they’re warmed through and lightly browned. Then we’ll add in some tomato paste with seasonings for the best flavors ever.
Step Three: Add Liquid + Pasta
Whisk together water and bouillon to create a veggie broth. Pour the broth into the pan along with plant-based milk. Add pasta and stir to submerge it. Once it’s simmering, cover the pot and simmer 10–12 minutes, stirring occasionally, until the pasta is tender.
Step Four: Make It Cheesy
Lower the heat and stir in vegan cheddar shreds along with some cream cheese until it’s smooth and creamy.
Next comes my favorite part! Serve it with your favorite veggies, such as our go-to favorite, microwave-steamed broccoli.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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