A Vegan Cheeseburger Stuffed Shell is the best invention since sliced bread!
I know I say this a lot guys, but just hear me out. These vegan cheeseburger Hamburger Helper stuffed shells are my new favorite thing. It is legit one of the best things I have ever tasted, and there is literally no one in the world that could tell it is vegan. A mixture of TVP(textured vegetable protein) and mushrooms with lots of garlic is tossed in the best vegan cheese sauce ever. Then stuffed into jumbo pasta shells, then more cheese sauce is poured over the top, then it is all baked. Don’t tell me you don’t want to try it!
These stuffed shells are slightly more time consuming than most of my dinner recipes, but it is so dang easy, you probably won’t notice. I like to do mine all in one pot too, so, less dishes, because I frankly hate doing dishes. First, you just need to cook the shells. You can do this ahead of time, or right before hand, and let them cool so you can actually handle them without burning your flesh off.
Next, you saute the mushrooms with lots o’ garlic. Then add in the TVP, which comes dried, so then you cook all that with some veggie broth. I then remove the “hamburger” mixture and use the same pot for the cheese sauce. Or you can just get a new pot for the sauce, your choice.
Next, the cheese sauce is so incredibly simple, no soaking cashews, no blender. Everything is just cooked together in the pot. Add half the cheese sauce to the “hamburger” to make it “cheeseburger”. Stuff the shells with the mixture. Top with remaining sauce. Bake. BOOM! BAM! WHOA! I warn you, you may feel a little sad that you have not being eating these vegan cheeseburger Hamburger Helper stuffed shells your entire life!
Vegan Cheeseburger Hamburger Helper Stuffed Shells
Vegan Cheese Sauce
- 12 oz. Jumbo Shells
- Parsley, chopped for garnish
- First, cook the shells according to package directions. Drain and set aside to cool off enough so you can handle them.
- Now, using the same pot if you want. Heat the olive oil on medium high. Then add in the mushrooms and garlic. Saute the mushrooms, reducing heat as needed for about 5-6 minutes until they have released their liquid and it has cooked off. Season with a bit of salt and pepper.
- Then, pour in the TVP, soy sauce and liquid smoke. Stir to combine everything with the mushrooms and garlic.
- Next, add the veggie broth. Cook for 1-3 minutes, stirring, until all of the broth has been absorbed by the TVP and it is no longer dry. Taste and season with a bit more salt and pepper.
- Now, you can either set the TVP/mushroom mixture aside and get a new pot for the cheese sauce, or remove the TVP/ mushroom mixture from the pot scooping it into a mixing bowl and use the same pot for the cheese sauce.
- Once you have removed the TVP/mushroom mixture from the heat either way, make the cheese sauce. Start by melting the vegan butter in a pot on medium low.
- Then whisk in the flour. Whisk until fully combined, cook for a minute or two until the butter/flour mixture(roux) is thick. Now pour in the almond milk and whisk until the roux has been fully combined with the almond milk.
- Now add in the mustard, whisking, then the nutritional yeast, turmeric and garlic powder. Add a pinch of salt and pepper. Whisk to combine. Simmer on low for a minute or 2 until the sauce is nice and thick. Taste and adjust seasoning.
- Now, preheat the oven to 375 degrees.
- Pour half the cheese sauce into the pot or bowl with the TVP/mushroom mixture. Stir to combine. Then take you cooled pasta shells and fill each one with a little bit of the "cheeseburger" mixture. Placing each one in a baking dish.
- Once you have all the shells filled, pour the remaining cheese sauce over the shells and bake at 375 for about 5-7 minutes until everything is nice and hot.
- Top with chopped parsley if you want, and serve immediately!