Author: This Vegan Hamburger Helper is creamy, cheesy, meaty, and total comfort food. Made with chewy crumbled tofu, pasta, and a rich dairy-free sauce, it's a cozy one-pot dinner that's nostalgic and satisfying without relying on expensive vegan ground beef or store-bought plant-based cheese.
This dish is comfort food heaven right here! Rather than simply swapping in vegan ground beef and cheese, I decided to make this vegan hamburger helper recipe with easy-to-find, affordable ingredients that you might already have in your kitchen. For the vegan beef, I use extra-firm tofu that is crumbled and seasoned, then dried out in the oven. This makes the tofu super chewy and meaty. The sauce is made with onions, garlic, vegetable broth, plain plant-based milk (such as soy milk or oat milk), nutritional yeast, ketchup, paprika, and salt. You will not believe how cheesy and delicious it is! This recipe takes a little longer to prepare than traditional hamburger helper, but most of that time is hands-off, which means it doesn't add a lot of extra work for you.
Why You'll Love This Vegan Hamburger Helper
- Meaty texture: The baked tofu crumbles are chewy and meaty thanks to being baked in the oven. It's so worth it!
- Cheesy without cheese: The sauce is creamy and savory, with the nostalgic flavor you love but NO cheese (dairy or vegan!) at all.
- Budget-friendly: Tofu, pasta, and pantry staples keep this meal affordable without pricy substitutes.
- Total comfort food: It's got all the goodness you remember from your childhood, in a better-for-you form!
Ingredients for Vegan Hamburger Helper
For the Tofu Crumbles:
- Extra-firm tofu: Crumbling and baking it creates a chewy, meaty texture that's so much better than vegan ground beef.
- Nutritional yeast: Adds savory depth.
- Soy sauce: Use tamari if needed for a gluten-free option.
- Olive oil: This helps the tofu brown.
For the Pasta:
- Olive oil: For sautéing the aromatics.
- Yellow onion and garlic: These build the savory base of the sauce.
- Vegetable broth: This adds more flavor than cooking the pasta in water.
- Plant-based milk: Soy or oat milk work especially well for a rich, creamy sauce.
- Nutritional yeast: Adds cheesy flavor without plant-based substitutes.
- Ketchup: Adds a little sweetness for that classic Hamburger Helper flavor.
- Seasonings: Paprika and salt for color and flavor.
- Short pasta: Cavatappi works well, but any short pasta shape will do.
- Cornstarch: To thicken the sauce.
How to Make Vegan Hamburger Helper
- Season the Tofu: In a large bowl, mix together the nutritional yeast, soy sauce, and olive oil. Drain the tofu, crumble it into the bowl, then use a potato masher or your hands to break it into small pieces. Stir until the tofu is evenly coated.
- Bake the Tofu: Spread the tofu crumbles over a parchment lined baking sheet and bake at 350ºF for 30 to 35 minutes, stirring occasionally, until browned and chewy.
- Cook the Pasta: While the tofu bakes, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and golden. Stir in 2 cups of broth, the plant-based milk, nutritional yeast, ketchup, paprika, and salt. Stir in the pasta, bring to a simmer, and cover. Cook for 10 to 15 minutes, stirring occasionally, until the pasta is al dente.
- Finish: Stir the baked tofu crumbles into the pasta. In a small cup, whisk together the cornstarch and remaining ¼ cup of cold vegetable broth to make a slurry. Pour it into the pasta and stir well. Simmer for another few minutes, until the sauce thickens, then serve hot.
Tips and Variations
- Don't skip baking the tofu: It's key to achieving a meaty texture for the tofu.
- Make it gluten-free: Use gluten-free pasta and tamari instead of soy sauce.
- Add veggies: Stir in peas, spinach, broccoli, or chopped bell peppers if you'd like.
- Make it extra cheesy: Top the dish with shredded vegan cheddar cheese for some extra melty goodness.
Storage and Reheating
- Refrigerator: Store leftover vegan hamburger helper in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop over medium-low heat. Add a splash of plant-based milk or broth if the sauce has thickened.
If you try this Vegan Hamburger Helper recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Hamburger Helper
This vegan hamburger helper is easy to make with everyday ingredients like crumbled tofu and homemade cheesy sauce. Total comfort food!
Servings:
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Ingredients
For the Tofu:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 block (350g/ 12oz) extra-firm tofu
For the Hamburger Helper:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 2 ¼ cups vegetable broth, divided
- 1 cup plant-based milk, (such as oat or soy)
- 3 tablespoons nutritional yeast
- 1 tablespoon ketchup
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 ½ cups uncooked cavatappi pasta (also called scoobi doo), (or other short noodle) (gluten-free if preferred)
- 1 tablespoon cornstarch
Instructions
For the Tofu:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and add them to the bowl. Use a potato masher to mash the tofu into crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
- Spread the tofu mixture evenly over the pan. Bake for about 30 - 35 mins, stopping to stir the tofu every now and then. You want the tofu to be nice and browned. Set aside.
For the Hamburger Helper:
- In the meantime, heat the olive oil over medium-high heat in a large pot. Add the onions and garlic, and sauté for about 5 minutes until the onions turn translucent and begin to brown. Add 2 cups vegetable broth, the plant-based milk, nutritional yeast, ketchup, paprika, and salt and mix to combine. Add the pasta and stir again. Bring to a simmer and cover. Cook covered until the pasta is al dente, stirring as needed, 10 - 15 minutes.
- Once the pasta is al dente, add the baked tofu crumbles and stir in.
- Make a cornstarch slurry by mixing 1 tablespoon cornstarch with ¼ cup cold vegetable broth in a small cup. Pour the slurry in with the noodles and tofu and mix. Bring to a simmer and cook until the sauce has thickened slightly about 5 minutes. Serve hot.
Notes
Cavatappi pasta (also called scoobi doo): is a corkscrew-shaped pasta. I think it's fun in this recipe but feel free to swap it for macaroni, shells, penne, orecchiette, or another short pasta shape.
Gluten-free: some gluten-free pasta can be a bit starchier than wheat pasta, so if your sauce is nice and thick, you can skip adding the cornstarch slurry. If your sauce gets too thick, add a splash of vegetable broth or water as needed.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 373kcal | Carbohydrates: 34g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 997mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 3mg
marzipanbuttons says
Delicious! Will make again 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it! Thanks for the review 🙂
Len says
Hi, how would you use tvp or lentils in place of the tofu?
I saw you said pn another comment to use a little broth but where on the tvp itself? Becauae i know i still need to use the large amount of broth to cook the pasta
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Len! Using TVP or lentils would definitely take this in a slightly different direction, so I haven’t tested it that way yet. That said, if you're using TVP, I’d suggest rehydrating it first with hot vegetable broth (about 1:1 ratio, just enough to cover), then sautéing it with a bit of oil, soy sauce, and nutritional yeast to mimic the tofu flavor before adding it in with the pasta. For lentils, use cooked green or brown lentils, and add them in at the same stage you'd stir in the tofu.
Laura says
Yum!!!
I don’t have a working oven just now but chopped up some veggie burgers for the hamburger part. Otherwise made as writ and it’s a keeper for sure. Better than I remember hamburger helper. (Just like your apha-getti.) Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful!! I am so happy you loved it Laura 🙂
Natalya says
SO GOOD!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Natalya!
Kim says
So yummy! I used eggless ribbons since I was out of short pasta and tossed in some broccoli at the end. Such a comforting dish. Thanks for the great recipe!
Jess @ It Doesn't Taste Like Chicken says
Sounds amazing!
Serena Di Sabatino says
I've never had "real" hamburger helper in my life so I'm not sure about similarity but I really enjoyed this dish. Super flavourful and delicious.
Nichole says
OMG my whole family loves this!! My advice? Double the recipe!! 🙂
Jessica D says
This meal is so phenomenal!!! My family eats it on a regular basis and it’s a bonus that it’s easy enough to cook with a toddler running around. Plus, the toddler gobbles it up and asks for more and more.
kimberly says
I grew up in the 70's and hamburger helper was a staple in our house. I absolutely love this recipe. I was wondering if you have a recipe for the lasagna style hamburger helper. That was my favorite. I imagine it would be very close to this one, just more of a tomato-ey suace instead.
Jess @ It Doesn't Taste Like Chicken says
We're so happy you like it! No lasagna style hamburger helper recipe at this point, but if you cut down on the broth the Lasagna Soup recipe could come close!
kimberly says
Jess, this is an excellent idea. Thank you !!
Nikki says
Fantastic recipe! Super easy and delicious. I make it a couple of times a month and it always turns out great! The only addition I make is diced tomatoes (it doesn’t need it — I just love tomatoes lol)
Thanks for this recipe! 😀
Jess @ It Doesn't Taste Like Chicken says
Terrific! That sounds like a yummy addition!
Ryan says
How would one go about replacing the tofu with TVP? I have lots of TVP on hand that I want to use up and you have a lot of tofu crumble recipes. Would love to see a guide.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ryan, you could sauté the TVP with all the same spices and a splash of vegetable broth until it reaches the right texture. I hope that helps!
Lorna Cassano says
Can this be made with whole wheat pasta?
Libbie says
This was really good! A nice, tangy flavor that approximates Hamburger Helper pretty well. I was out of soy sauce so I used worcestershire instead (not strictly vegan here.) My only complaint was that mine didn't turn out as "saucy" as I would have liked, probably because I used a wide, flat pan and even with the lid on too much liquid escaped in the form of steam. A lot of steam was sneaking out from under the lid. Next time, I'll increase the broth by about half a cup to get a saucier finish (or use a deeper pan.) I served it with brussels sprouts and red onions sauteed in olive oil and glazed with balsamic vinegar. A nice, easy meal!
Beth says
Can this be frozen to save for later?
Sam Turnbull says
Pasta usually doesn't freeze super well as it tends to get mushy when thawed again.
Robyn says
Just curious if I could use medium firm tofu for something like this? My other half bought it by accident and needing to use it. Thanks !
Jess @ IDTLC Support says
It should work just fine!
Sue says
Do you think mushrooms would be a good substitute for the tofu? If not, what would you suggest? Things like Beyond & Impossible are also a no-go in my house. Thanks so much. I can't wait to try this!
Jess @ IDTLC Support says
Yes, mushrooms would be delicious!
Sue says
I thought this was bland. Maybe that's what HH is supposed to be; I never had it. I added some Herbes de Provence and Worcestershire sauce (non vegan 🙁 because that's what was here) to give it a boost. Not sure what I would add if I made it again. Also for the visual, it's CRYING out for something green.
Shannon says
I grew up eating hamburger helper and I can tell you that this version is so much better and better for you. And as for something green just steam some broccoli and serve it on the side! That's what I like to have with it.
Jess @ IDTLC Support says
Yes, we agree! Thanks for sharing!
Ashleigh says
Having never had hamburger helper (I don't think it's even a thing here in NZ), I didn't know what to expect, but this is so tasty and easy! I didn't have any tofu on hand so I used plant based mince instead and it turned out great, I'll definitely be making this again!
Thanks, Sam!
Jess @ IDTLC Support says
Hooray! We're glad you liked it!
Rosemary Y Strobel says
Eggs aren't vegan. Eggs are in pasta, even gluten free.
Eggs hide in "nondairy" foods, too. (especially oat-milk desserts).
Kay says
In the US the majority of boxed pastas, even gluten free, do NOT contain eggs. Only specialty pasta has eggs. I believe, here anyway, it is actually called, "egg pasta, or egg noodles." Vegan Oatmilk desserts should not contain egg. (Sadly they still often contain gluten. grr..)
David says
I can't recall being more excited to try a recipe than this one, it looks so good! And the tofu idea is perfect! Question though, the amount of pasta seems really small. Only a cup and a half? Is that accurate? How many servings does this make? I kind of want to throw the whole box in...
David says
Nevermind on that first comment above. I just had to make this tonight and it was SOOOOO GOOD. I'm keeping this recipe forever. I can't believe how much this recipe really did remind me of my childhood days eating Hamburger Helper (which, of course, I'd never touch now). It's amazing! I will say, from my normal portions, this recipe barely made 2 servings (not 4 as stated). Next time I will at least double the recipe so I can have some leftovers. I didn't want to share with my wife! Haha. So good, thank you!!!
Jess @ IDTLC Support says
Yes the recipe is to make 4 servings so if you want to throw that whole box in (I totally get it), just use the + sign on the servings above the ingredients to increase all of the ingredients up to how much uncooked pasta that you use. 🙂