Cozy food season is almost here! This vegan sweet heat barbecue hamburger helper is the coziest. I love recreating food from childhood. Making it vegan, using easy to find ingredients. Many of the ingredients for this vegan hamburger helper you may already have on hand. I wanted to make this recipe not only easy, but fast, one pot, cheap and delicious. Hamburger Helper sweet heat barbecue has the flavors of a sweet and spicy BBQ sauce. Combined with creaminess of some non-dairy cream and vegan cheese.
What You Need For This Vegan Hamburger Helper:
- Vegan “Beef”: Beyond Beef or Impossible Beef.
- Vegan Butter and Flour: To thicken the sauce.
- Tomato Sauce and Vegetable Broth: Plain tomato puree and I used vegan “beef” broth, but regular vegetable broth is good too.
- Tomato Paste, Brown Sugar, Maple Syrup, Apple Cider Vinegar, Paprika, Garlic and Onion Powder, Cayenne: For that sweet and spicy bbq flavor.
- Pasta: I like to use shells for this recipe, but elbow macaroni would be great.
- Vegan Milk or Cream: I used Country Crock Plant Cream, but regular non-dairy milk works too.
- Vegan Cheese: I used Daiya brand cheese shreds.
This vegan sweet heat barbecue hamburger helper is one of those recipes you’ll want to make over and over. The moment I tasted it I knew I had a winner. One of my favorite parts about this recipe is that you boil the noodles right in the sauce. It makes the pasta extra flavorful. Plus this recipe is pretty hands off and you only have one pot to clean afterwards.
Why Should You Make This Cozy Pasta?
- One pot meals are the best.
- This is the coziest dish ever!
- Sweet and spicy is where it is at.
- Cheesy, beefy, creamy, deliciousness.
- Everyone will love this one!
Vegan Sweet Heat Barbecue Hamburger Helper
Ingredients
- 1 Tablespoon Olive oil
- 12-16 oz Vegan beef, I used Beyond Beef
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons All purpose flour
- 1 Cup Canned tomato sauce (tomato puree not ketchup)
- 1 Tablespoon Brown sugar
- 1 Tablespoon Maple syrup or agave
- 1 Tablespoon Tomato paste
- 1 Tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper
- 3 Cups Vegan beef broth(I used Ocean's Halo brand) or vegetable broth
- 2 Cups Pasta shells
- 1/2 Cup Vegan heavy cream, I used Country Crock Plant Cream or non-dairy milk
- 1 Cup Vegan cheese shreds, I used Daiya
Instructions
- Heat the olive oil on medium high in a large non-stick skillet or pot. You need one that has a four cup liquid capacity.
- Add the vegan beef and sauté, reducing heat as needed until the beef is brown and cooked through. About 5-7 minutes. Season with a pinch of salt and pepper.
- Remove the vegan beef from the skillet and put in a bowl. Set aside.
- Heat the vegan butter in the same skillet on medium heat. Once the butter has melted, add the flour and whisk to combine with the butter.
- Pour the tomato sauce, brown sugar, maple syrup, tomato paste, apple cider vinegar, salt, garlic and onion powder, paprika, cayenne and broth into the skillet. Whisk to combine. Making sure there are no lumps of flour.
- Bring the mixture to a simmer, then pour the pasta into the skillet. Stir to combine everything. Making sure the pasta is submerged in the liquid.
- Reduce heat to medium low, so the liquid is at a simmer. Cook the pasta for 15-25 minutes. Stirring frequently. Until the pasta is al dente and the liquid turns into a thick sauce.
- Pour the vegan cream or milk and vegan cheese into the skillet. Stir to combine everything. Letting the cheese melt into the sauce.
- Taste and adjust seasonings.
- Add the vegan beef back to the skillet and stir to combine.
- Serve immediately.
Video
Nutrition
Another absolute banger of a recipe, thank you for sharing! I ended up sautéeing some diced onions and chopped fresh garlic with the Beyond meat and it was excellent. We’re looking forward to more, as always!