Vegetarian Easy Hamburger Helper (Homemade)

Total time40 min

Prep time10 min

Cook time30 min

Vegetarian Easy Hamburger Helper (Homemade)

One skillet, weeknight comfort, no fuss: tender elbow macaroni simmers right in a rich tomato-and-broth sauce until it's thick, saucy, and clinging to every noodle. Onion and garlic build a savory base, while chili powder, smoked paprika, and a spoonful of toasted tomato paste give the dish a deep, smoky backbone. A generous handful of freshly grated cheddar gets stirred in off the heat until the whole pot turns glossy and creamy, finished with a scatter of fresh parsley for brightness. It's the kind of cozy, cheesy pasta dinner that comes together in one pan with minimal cleanup. This version is a great fit for a vegetarian table, delivering all that classic, nostalgic flavor without missing a beat. Serve it straight from the skillet while it's hot and irresistibly gooey.

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Ingredients

4 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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 tip
Use 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
2 cups elbow macaroni, dry (about 8 oz)
1 ½ cups shredded cheddar cheese (about 6 oz), freshly grated

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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