Vegan Cheeseburger Hamburger Helper Stuffed Shells
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Jumbo pasta shells filled with a vegan cheeseburger mixture made from TVP, mushrooms and the best/ easiest vegan cheese sauce ever!

Course: Main Course
Servings: 4
Author: Lauren Hartmann
Vegan Hamburger
  • 2 tsp. Olive oil
  • 10 oz. Mushrooms, sliced
  • 3 Cloves Garlic, chopped
  • 1 1/2 C. TVP(textured vegetable protein)
  • 1 Tbsp. Soy sauce
  • 1 tsp. Liquid smoke
  • 1 1/2 C. Vegetable broth
  • Salt and pepper to taste
Vegan Cheese Sauce
  • 1/4 C. Vegan butter, I used Earth Balance
  • 1/4 C. All purpose flour
  • 2 C. Almond milk or other non dairy milk
  • 1 tsp. Yellow mustard
  • 2 Tbsp. Nutritional yeast
  • 1 tsp. Turmeric
  • 1 tsp. Garlic powder
  • Salt and pepper to taste
For Serving
  • 12 oz. Jumbo Shells
  • Parsley, chopped for garnish
  1. First, cook the shells according to package directions.  Drain and set aside to cool off enough so you can handle them. 

  2. 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. 

  3. Then, pour in the TVP, soy sauce and liquid smoke. Stir to combine everything with the mushrooms and garlic. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. Now, preheat the oven to 375 degrees. 

  10. 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. 

  11. 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. 

  12. Top with chopped parsley if you want, and serve immediately!