Vegan Homemade Hamburger Helper

Vegan Homemade Hamburger Helper!

Hamburger Helper was a staple for many of us growing up. This Vegan Homemade Hamburger Helper is a healthier take on the classic version. It’s vegan and gluten-free, and made with real wholesome ingredients.

This meal is an ultimate comfort food dish turned healthy. The ‘hamburger’ is made from a mushroom walnut combination instead of a processed vegan meat alternative. The ‘cheese sauce’ is made with carrots, potatoes, and nutritional yeast. I served this meal over brown rice noodles for a gluten-free alternative, but you can use your favourite noodles.

I topped this pasta dish with basil and diced tomatoes for an added fresh flavour. You can serve this plain or top it with your own favourite toppings. Be sure to tag me on Instagram so I can see all your creations! Follow me @livesimplyhealthy for more healthy recipes and nutrition tips!

For more vegan pasta recipes, try my Creamy Chipotle Pasta, Walnut Mushroom Bolognese, or my Creamy Mushroom Pasta.

Vegan Homemade Hamburger Helper

Laura Brining

A healthier vegan take on classic hamburger helper

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6

Ingredients

  

Cheese Sauce:

• 2 cups potato cubed (about 1 large potato)
• 1 cup carrots sliced (about 1 large carrot)
• ¼ cup raw cashews
• ¼ cup nutritional yeast
• 1¼ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1 cup water reserved from boiling water

Walnut Mushroom 'Hamburger'

• 1 teaspoon olive oil
• 1 medium onion diced
• 3-4 cloves garlic minced
• 8 ounces of mushrooms diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili peppers
• 1/2 teaspoon oregano
• 1 cup walnuts

Extras:

• 16 oz dried pasta cooked according to directions
• Fresh diced tomatoes and basil for topping optional

Instructions

 

• To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach a smooth consistency.
• To prepare the walnut mushroom 'hamburger,' heat the olive oil in a pan over low-medium heat. Add the garlic and onions and cook until soft, about 2-3 minutes. Add the diced mushrooms and cook until soft, about 5-6 minutes. Season with salt, pepper, chili peppers, and oregano. Blend the walnuts until fine crumbs form. Add the walnut crumbs to the mushroom mixture and stir to combine.
• In a large pot or serving bowl, and your hot cooked pasta noodles of choice, cheese sauce, and mushroom 'hamburger' mixture. Stir until fully combined. Serve and top with fresh diced tomatoes and basil if desired.