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5 from 1 vote

Vegan Sweet Heat Barbecue Hamburger Helper

Sweet and a little spicy. Creamy tomato and cheese sauce cooked with pasta shells and vegan beef.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Servings: 6
Calories: 294kcal
Author: Lauren Boehme

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

Calories: 294kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 832mg | Potassium: 275mg | Fiber: 4g | Sugar: 8g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg