Vegan Hamburger Helper – Make our dairy-free, vegan hamburger helper recipe with mushrooms; it’s just like the Stroganoff Hamburger Helper of your childhood, but plant-based! So why settle for a boring dinner when you can have a delicious vegan version of Hamburger Helper in just 30 minutes?
If you grew up in the United States, there is a good chance Hamburger Helper was a part of the dinner rotation. But throw away the box and say hello to the vegan version of the classic Hamburger Helper! This plant-based recipe will bring new life to your dinner table with its bold flavors- Hamburger Helper has never tasted this good!
WHAT YOU NEED TO MAKE THIS RECIPE
- Pasta: Change it up depending on what you have in the pantry. Elbow and rotini pasta has never steered me wrong, and I used chickpea noodles, but feel free to use what you have.
- Olive Oil: Saute the vegetables in olive oil, coconut oil, or vegan butter.
- Onion: Onions combine with the mushrooms and garlic for added flavor to the gravy.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
- Mushrooms: Since mushrooms are the star of this dish, I like using a variety of mushrooms for more nutritional value; my favorite combination is oyster, shiitake, and white mushrooms. Feel free to mix them or use one of your favorites.
- Spices: Add seasoning to our Vegan Hamburger Helper with dried parsley, salt, pepper, white pepper, garlic powder, and onion powder.
- Coconut Milk: What would Hamburger Helper be without creaminess; add full-fat coconut milk for the perfect texture.
- Nutritional Yeast: Nutritional yeast replaces cheese in this recipe while adding protein. You’ll love the sweet nuttiness it provides.
SUBSTITUTIONS AND VARIATIONS
- Protein: Replace the chopped mushrooms with Beyond Meat, Tofu, or lentils.
- Vegetables: In addition to the mushrooms, feel free to add other vegetables like green beans, carrots, peas, or corn.
HOW TO MAKE VEGAN HAMBURGER HELPER
The full recipe with measurements is in the recipe card below.
Warm olive oil in a saute pan. Then, add the onions and cook until they become translucent and soften. Add garlic and cook for another minute.
Add the mushrooms and saute until heated through and caramelized, for about 10 minutes. Drain excess liquid if necessary.
Stir parsley, salt, pepper, garlic powder, and onion powder, continue cooking.
Pour in the coconut milk, vegetable broth, and nutritional yeast bring the mixture to a rolling boil. Cook for 5 minutes.
Reduce the heat, and stir in the reserved noodles.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these Vegan favorites!
- Green Beans, Broccoli, Air Fryer Butternut Squash, Asparagus, Corn on the Cob
- Garlic Bread, Cornbread, Crusty Bread
- Avocado Cucumber Tomato Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-5 days.
- Reheat – Warm leftovers in a microwave or stove, and enjoy!
FREQUENTLY ASKED QUESTIONS
Can Hamburger Helper be made without meat?
Make this recipe, and you be the judge. But to answer the question, yes. You can make Hamburger Helper from a box or a homemade hamburger helper without meat. I love using diced mushrooms as my source of protein, but other options include beyond-meat crumbles, tofu, or lentils.
YOU SHOULD ALSO TRY:
- Beetroot Dip
- Zaalouk (Moroccan Eggplant Salad)
- Crispy Sesame Tofu
- And more of our plant-based favorites!
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Vegan Hamburger Helper
- 1 package chickpea noodles
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, roughly chopped
- 1 tablespoon parsley, dried
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- 3 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 can coconut milk,
- ½ cup vegetable broth
- ¾ cup nutritional yeast
- Warm olive oil in a saute pan. Then, add the onions and cook until they become translucent and soften. Add garlic and cook for another minute.
- Add the mushrooms and saute until heated through and caramelized, for about 10 minutes. Drain excess liquid if necessary.
- Stir parsley, salt, black pepper, garlic powder, onion powder and white pepper, continue cooking.
- Pour in the coconut milk, vegetable broth, and nutritional yeast bring the mixture to a rolling boil. Cook for 5 minutes. Reduce the heat, and stir in the reserved noodles.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Thursday 1st of December 2022
So good! I ate this for a few days and still crave it. It is even better than the meat-based original. Thank you for sharing this recipe.