This is Grandma’s Vegan Hamburger Casserole and it is incredible! It also happens to be recipe #5 in my “broke till payday” series. These recipes are all $1-$1.50 per serving, but don’t let that fool you. They are FULL of flavor. I decided to make this yummy casserole extra cheap, that I would turn tofu into the “hamburger”. Beyond Beef and Impossible Beef are both around $10. I got my block of tofu for $1.50. Just by crumbling, sautéing, and adding seasonings, I transformed the tofu. Then you just layer the “beefy” tomato sauce, noodles and a cheesy mixture. Then bake and enjoy!
What You Need For This Cozy Casserole:
- Tofu: Extra firm, to make the “beef”.
- Soy Sauce, Liquid Smoke, Tomato Paste and Garlic Powder: To flavor your tofu crumbles.
- Tomato Sauce: Just plain tomato canned tomato puree.
- Noodles: I used Egg-Free Pasta Ribbons from Walmart.
- Agave: For a little sweetness.
- Vegan Sour Cream and Vegan Cheeses: You want cream cheese and a cheddar style. I used Follow Your Heart and Kite Hill!
I really have been wanting to showcase really wonderful recipes that are on the cheap side. But that are also high-protein, hearty, filling, can feed a crowd if necessary and are plant-based. Unless you are living under a rock, you have probably noticed groceries are extremely expensive. Grandma’s vegan hamburger casserole checks all these boxes flawlessly! It will be love at first taste.
Why Should You Make This Fun Vegan Meal?
- It is super easy and fast.
- High protein, hearty and filling.
- It is cheap, but amazing.
- Kid and adult approved.
- Super comforting!
Grandma’s Vegan Hamburger Casserole
Ingredients
- 12 Ounces Wide noodles, vegan(I used Walmart egg-free pasta ribbons)
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1 Tablespoon Olive oil
- 1/2 a Sweet onion, diced
- 2 Tablespoons Soy sauce or Tamari for GF option
- 1/2 teaspoon Liquid smoke
- 1 Tablespoon Tomato paste
- 1 teaspoon Garlic powder
- 2 Cans(15oz each) Canned tomato sauce (tomato puree not ketchup)
- 1 Cup Vegan sour cream, I used Follow your heart
- 1/4 Cup Vegan cream cheese, I used Kite Hill
- 1 teaspoon Agave syrup
- 1/2 Cup Vegan cheddar style shreds, I used Violife
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees(F).
- Cook the noodles according to package directions. Drain when al dente.
- Now, once you have prepped the tofu, heat the olive oil in a large non-stick skillet on medium high.
- Add the onion and sauté reducing heat as needed, until the onion is translucent. About 2-3 minutes.
- Then crumble the tofu into the skillet, breaking any large chunks of tofu up with a spoon.
- Sauté until the tofu starts to brown slightly. About 5 minutes.
- Pour the soy sauce, liquid smoke, tomato paste, garlic powder and a pinch of salt and pepper over the tofu. Toss to combine.
- Continue sautéing for 1-2 minutes.
- Pour the cans of tomato sauce into the skillet with the tofu and stir to combine.
- Bring to a simmer and let simmer for 1-2 minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Turn off the heat.
- Now, in medium sized mixing bowl, whisk together the sour cream, cream cheese, agave and a pinch of salt and pepper. Whisk until smooth.
- Put together the casserole. Add half the cooked noodles to the bottom of a 13×9 inch baking dish.
- Spread out evenly, then add dollops of the cheese mixture over the noodles, using half that mixture.
- Pour half the tomato sauce mixture over that and smooth out evenly. Then repeat, noodles, cheeses, tomato sauce.
- Sprinkle the cheddar style cheese on top evenly.
- Bake for 20-25 minutes or until the top is golden brown.
Video
Notes
Nutrition
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