Vegan Easy Hamburger Helper (Homemade)
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 cups elbow macaroni, dry (about 8 oz)
- 1 ½ cups shredded cheddar cheese (about 6 oz), freshly grated
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat a large deep 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Reach 160°F (71°C) on an instant-read thermometer at the center of the largest pieces. Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
- 2
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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