One-Pot Cheeseburger Pasta Recipe
One-Pot Cheeseburger Pasta swaps meat for plant-based crumbles, coating tender pasta in a rich, melty vegan “cheddar” sauce.
Ingredients
- 12 oz vegan ground “beef” crumbles
- 8 oz uncooked elbow macaroni or small pasta
- 1 Tbsp olive oil
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 can 14 oz crushed tomatoes
- 2 cups vegetable broth
- 1 cup unsweetened plant milk
- 1 cup shredded vegan cheddar
- 2 Tbsp nutritional yeast
- 2 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- Salt and black pepper to taste
- 2 Tbsp diced dill pickles optional garnish
Instructions
- Heat olive oil in your pot over medium heat.
- Sauté onion and garlic until fragrant, about 2 minutes.
- Add vegan crumbles; cook 4–5 minutes until lightly browned.
- Stir in crushed tomatoes, vegetable broth, plant milk, mustard, and maple syrup.
- Bring to a simmer, then stir in pasta. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove lid; stir in vegan cheddar and nutritional yeast until sauce becomes creamy.
- Season with salt and pepper. Garnish with pickles for that cheeseburger kick.
Notes
Nutritional values (per serving)
- Calories: 430
- Total Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: Fifty-two 52 g
- Fiber: 6 g
- Protein: 15 g
Vitamins and minerals (per serving)
- Iron: 20%
- Calcium: 18%
- Vitamin A: 10%
- Vitamin C: 12%
- Vitamin K: 15%
Additional notes/tips to enhance flavor
- Swap Dijon for yellow mustard for a sweeter bite.
- Stir in finely chopped jalapeño for a sassy heat.
- Use homemade vegan “cheddar” shreds or a melty brand you trust for max creaminess.
- Top with crispy fried onions to mimic that burger crunch.