Holy cow-free casseroles, Batman! 🦸‍♀️ Get ready to revolutionize your weeknight dinners with these vegan Hamburger Helper knockoffs that’ll make you forget all about that boxed stuff from your childhood. I’ve teamed up with some of the craftiest plant-based chefs to bring you 8 hearty, creamy, and downright delicious vegan versions that’ll have you saying “where’s the beef?” (Spoiler alert: there isn’t any, and you won’t miss it!) Whether you’re craving classic cheeseburger, zesty taco, or cozy stroganoff vibes, we’ve got a recipe that’ll tickle your taste buds and warm your soul. So grab your biggest pot and let’s get cooking – your inner child (and your grown-up appetite) will thank you!
Lentil Cheeseburger Macaroni
Remember those nights when mom would whip up a pan of cheesy, beefy goodness? Well, get ready for a nostalgic trip down memory lane – minus the meat and dairy! This lentil-based version hits all the right notes with its savory flavors and creamy texture.
To make this bad boy, you’ll start by cooking up some green or brown lentils until they’re nice and tender. While those are simmering away, sautĂ© some onions and garlic in a big ol’ pot. Once they’re fragrant, toss in your cooked lentils, some veggie broth, and your favorite plant-based milk.
Now here’s where the magic happens – add in nutritional yeast, some vegan cheese shreds (I’m partial to Violife), and a secret weapon: miso paste. Trust me, it adds that umami punch that’ll make you go “mmmm!”
Throw in your pasta (elbow macaroni is classic, but hey, live your best life with whatever shape speaks to you), and let it all cook together until the pasta’s al dente and the sauce is thick and creamy.
Top it off with a sprinkle of smoked paprika, and voila! You’ve got yourself a bowl of comfort that’ll make you wonder why you ever bothered with the boxed stuff.
Chickpea Stroganoff Skillet
Alright, picture this: it’s a cold, rainy night, you’re wrapped in your favorite blanket, and all you want is something warm and cozy to eat. Enter this chickpea stroganoff skillet – it’s like a hug for your taste buds!
Start by sautĂ©ing some onions and mushrooms (lots of ’em!) in a big skillet. Once they’re golden and fragrant, toss in some minced garlic and thyme. Now, add your chickpeas – they’re the star of the show here, folks!
For the sauce, we’re going to get a little fancy (but not too fancy, we’re still in our PJs, right?). Mix together some veggie broth, plant-based milk, and a dollop of vegan sour cream. Whisk in some flour to thicken it up, and don’t forget a splash of vegan Worcestershire sauce for that classic stroganoff flavor.
Pour this creamy concoction over your chickpea mixture and let it simmer until it’s thick and luscious. Toss in some cooked egg-free noodles (wide and flat ones work best), and give it all a good stir.
Garnish with some fresh parsley, and maybe an extra dollop of vegan sour cream if you’re feeling extra indulgent. Then curl up on the couch and enjoy your cozy creation!
Tempeh Taco Pasta
Taco Tuesday, meet Pasta Night – it’s a match made in vegan heaven! This tempeh taco pasta is so good, you might just start a new weekly tradition.
First things first, crumble up some tempeh and give it a good marinade in a mixture of soy sauce, lime juice, and your favorite taco seasoning. Let that sit while you get everything else ready.
In a large pot, sautĂ© some onions and bell peppers until they’re nice and soft. Then, toss in your marinated tempeh and cook until it’s golden and slightly crispy.
Now, add in some crushed tomatoes, a can of black beans (drained and rinsed, of course – we’re not animals!), and some veggie broth. Let that all simmer together while you cook your pasta in another pot.
Once the pasta’s done, drain it and add it to your tempeh mixture. Stir in some nutritional yeast for that cheesy flavor, and maybe a splash of plant-based milk if you want it extra creamy.
Top it off with some fresh cilantro, a squeeze of lime, and maybe some sliced jalapeños if you’re feeling spicy. OlĂ©!
Walnut Bolognese Penne
Who says you need meat for a hearty bolognese? This walnut version will have even the most die-hard carnivores doing a double-take.
Start by toasting some walnuts in a dry skillet until they’re fragrant. Once they’ve cooled, pulse them in a food processor until they’re finely chopped – this is your “meat” substitute.
In a large pot, sautĂ© some onions, carrots, and celery (aka the holy trinity of Italian cooking – I learned that from watching too much Food Network). Add in some minced garlic and your walnut “meat”.
Now, pour in a big can of crushed tomatoes, some tomato paste, and a splash of red wine (and maybe pour yourself a glass while you’re at it – you deserve it!). Throw in some dried oregano, basil, and a bay leaf for good measure.
Let this simmer away while you cook your penne. Once the pasta’s done, toss it into your sauce and give it all a good stir.
Finish it off with some fresh basil and a sprinkle of vegan parmesan. Mamma mia, that’s good!
Creamy Broccoli Alfredo
Okay, I know what you’re thinking – “Broccoli? In my Hamburger Helper?” Trust me on this one, it’s a game-changer. Plus, your mom would be proud of you for eating your veggies!
Start by steaming some broccoli florets until they’re tender but still have a bit of bite. Set those aside while you work on the sauce.
For the alfredo, we’re going to get a little creative. Soak some raw cashews in hot water for about 30 minutes, then blend them up with some plant-based milk, nutritional yeast, garlic powder, and a squeeze of lemon juice. Blend until it’s smooth and creamy.
Cook your pasta (I like fettuccine for this, but you do you) in a large pot. When it’s almost done, toss in your steamed broccoli to warm it up.
Drain the pasta and broccoli, then return it to the pot. Pour in your cashew alfredo sauce and stir until everything’s well coated.
If you’re feeling fancy, top it with some homemade vegan parmesan (just blend up some cashews with nutritional yeast and a pinch of salt). It’s so good, you might just forget about the original Hamburger Helper altogether!
Southwest Black Bean Skillet
Yeehaw, partner! Saddle up for a flavor fiesta with this Southwest-inspired skillet. It’s like a party in your mouth, and everyone’s invited!
Start by sautĂ©ing some onions and bell peppers in a large skillet. Once they’re soft, add in some minced garlic and a can of drained and rinsed black beans.
Now, it’s time to spice things up! Throw in some chili powder, cumin, smoked paprika, and a pinch of cayenne if you’re feeling brave.
Add a can of diced tomatoes (fire-roasted if you’re feeling fancy), some corn kernels, and veggie broth. Let that all simmer together while you cook your pasta – I like to use shells for this because they catch all the yummy bits.
Once the pasta’s done, add it to your skillet and stir everything together. If you want it extra creamy, stir in some vegan sour cream or cashew cream.
Top it off with some fresh cilantro, a squeeze of lime, and maybe some sliced avocado. It’s a fiesta in a skillet, y’all!
Mushroom and Spinach Penne
For all you fungi fans out there (I’m talking about mushrooms, not my ex-boyfriends), this one’s for you! It’s earthy, it’s creamy, it’s downright delicious.
Start by sautĂ©ing a variety of mushrooms – I like to use a mix of cremini, shiitake, and oyster for maximum flavor. Once they’re golden and fragrant, add in some minced garlic and thyme.
In a separate pot, cook your penne until it’s al dente. While that’s happening, whip up a quick cashew cream sauce by blending soaked cashews with some veggie broth, nutritional yeast, and a splash of lemon juice.
Once your pasta’s done, add it to the skillet with your mushrooms. Pour in your cashew cream sauce and a big handful of fresh spinach. Stir until the spinach is wilted and everything’s coated in creamy goodness.
Finish it off with a sprinkle of vegan parmesan and some fresh parsley. It’s so good, you might just want to hug a mushroom (but maybe don’t – that would be weird).
Curried Lentil and Sweet Potato Skillet
Last but certainly not least, we’re taking a little trip to Flavor Town with this curried lentil and sweet potato skillet. It’s like a warm, comforting hug for your taste buds!
Start by sautĂ©ing some onions and garlic in a large skillet. Once they’re fragrant, add in some diced sweet potatoes and red lentils.
Now, here’s where the magic happens – sprinkle in some curry powder, turmeric, and garam masala. Your kitchen’s going to smell amazing!
Pour in some veggie broth and coconut milk, and let everything simmer until the lentils are tender and the sweet potatoes are soft.
While that’s cooking away, prepare your pasta – I like to use rotini for this because it catches all the sauce in its little spirals.
Once everything’s cooked, combine your curry mixture with the pasta and give it all a good stir. If you want to add some green, throw in a handful of baby spinach and let it wilt.
Top it off with some fresh cilantro and a squeeze of lime. It’s so good, you might just start speaking in a terrible British accent and calling everyone “mate” (please don’t, though).
And there you have it, folks! Eight delicious, hearty, and 100% vegan Hamburger Helper-inspired meals that’ll knock your socks off. Who needs beef when you’ve got lentils, chickpeas, and a whole lot of love?
Now, I know what you’re thinking – “But cooking from scratch takes so much time!” Trust me, I get it. But here’s the thing: not only are these recipes healthier and more environmentally friendly than the boxed stuff, they’re also way more delicious. Plus, you can make big batches and freeze portions for those nights when you just can’t even.
So go forth, my plant-based pals, and create some magic in your kitchen. And remember, if anyone gives you grief about your vegan lifestyle, just invite them over for dinner. One bite of these hearty, flavor-packed meals, and they’ll be asking, “Hamburger who?”