Vegan Hamburger Helper – Gluten-Free & Nut-free
This super creamy vegan mac and cheese is deeply rich and ultra-satisfying with a vegan hamburger helper twist. Ready in under 30 minutes, picky-eater approved and would give any box of Hamburger Helper a run for it’s money. In a nutshell, this is just vegan macaroni and cheese with no-beef grounds drenched in a creamy, rich and cheesy sauce. Can you say, “Vegan Hamburger Helper Recipe”?!
Your vegan mac and cheese with a twist is bound to be a family favorite. Sounds easy right? It is but you have to make sure to get the vegan cheese sauce just right! Vegan Cheese is hard to get right but when you get it right, it is just glorious. One day I’ll do a post on different cheesy sauces that I’ve learned to make through trial and error. For now, here is a little hint for your vegan hamburger helper. If you frequent my blog or social media, you’ll know that I adore Daiya block cheeses. They taste so different then their pre-grated products and add a much more authentic taste to sauces. Use whatever works for you in this vegan mac and cheese recipe, but definitely consider those Daiya blocks.
Vegan macaroni and cheese is a commonly made recipe in our home. Adding a little soy crumble, was just the start of this vegan hamburger helper recipe. However I had never taken the time to jot down the ingredients or cooking instructions. Recently on Instagram, I posted a quick video of me stirring a giant pot of vegan cheeseburger macaroni and within 2 days it became my most viewed post ever!!! This was quickly accompanied by inbox requests for the vegan hamburger helper recipe. Figured I should get my act together and quick, to be able to get this dish onto the blog and into your bellies!
As always, hope you enjoy this vegan hamburger helper recipe and if you have any questions, ask away!
Cheeseburger Macaroni - Vegan, Gluten-Free & Nut-free
Ingredients
- 1 (340g) box macaroni - I used Catelli gluten-free
- 4 cups no-beef grounds - I used Gardein frozen brand
- 1.5 tsp neutral oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup no-beef broth - veg broth works fine too
- 1/4 cup butter - I used Melt brand
- 2 tbsp 1 to 1 Gluten Free Flour - I used Bulk Barn brand
- 1 can full fat coconut milk
- 2 tbsp nutritional yeast
- 1/2 cup grated cheddar - I used Daiya cheddar block style
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/2 tbsp fresh lemon juice
- salt & black pepper to taste
Instructions
- Cook pasta according to manufacturers instructions, drain and set aside.
- Heat the oil in a large skillet over medium-high heat and add the grounds, onion and garlic. Cook until grounds have lightly browned, then add HALF the broth. Cook for another 2-3 minutes, or until most broth is absorbed.
- Stir in butter and flour, stirring well to incorporate. Once flour and butter are blended into grounds, add full-fat coconut milk.
- Add all other remaining ingredients and combine well. Pour pasta into sauce and toss to combine.
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
