If there’s one dish I’d make on a cold winter day, it would be this plant based Hamburger Helper! Swap out the boxed stuff with this tastier, creamier, and healthier version of this childhood classic. Plant based sausage sautéed with aromatics, pasta, and grated zucchini, all made in one pot! Cashews form the creamy cheesy base, making this dish incredibly flavorful and rich. Comfort food at its best, this recipe is sure to become a family favorite!
Vegan Hamburger Helper
- 2 tbsp olive oil
- 13 oz plant based Italian sausage
- 1 large yellow onion, diced
- 1 tbsp minced garlic
- Salt and pepper to taste
- 2 tsp chili powder
- 2 tsp paprika powder
- 8 ounces chickpea macaroni pasta
- 2 cups grated zucchini/squash
- 2 cups vegetable broth
- 1 1/2 cups water
- 1 1/2 cups raw cashews
- 1/2 cup nutritional yeast
- 2 tbsp tomato paste
- Fresh parsley, for serving
In a blender, combine the water, cashews, and nutritional yeast. Blend until completely smooth, about 2 minutes, and set aside. In a large pot set over medium hight heat, add the olive oil, onion and sausage. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and minced garlic, cook another minute. Add the pasta and zucchini and toss to coat, then pour in the broth and cashew sauce prepared from earlier. Add the tomato paste and stir to combine. Season with salt. Bring to a gentle boil over medium high heat. Simmer 7-9 minutes until the pasta is al dente, stirring often. Divide the pasta among bowls and top with fresh parsley. Enjoy!
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