This vegan Hamburger Helper will be your new favorite weeknight meal. Made with elbow macaroni in creamy sauce, it's super comforting and cooks up in one pot!
Coat the bottom of a large skillet with oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion. Cook the onion, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
Stir in the seitan and cook it with the garlic and onion for about 5 minutes, until it begins to brown in spots. Continue stirring everything occasionally as it cooks.
Sprinkle in the flour and stir until it coats the seitan. Cook the mixture for about 1 minute, stirring constantly.
Begin adding the milk, a bit at a time, stirring between additions to work out any lumps.
When all of the milk has been added, stir in the pasta.
Raise the heat and bring the milk to a boil. Lower the heat and allow it to cook at a low simmer, stirring occasionally, until the pasta is tender, about 13 to 15 minutes. You can add up to ½ cup more milk during cooking if the sauce becomes too dry.
Stir in the nutritional yeast, bouillon, paprika, chili powder, and red wine vinegar. Continue cooking everything for a minute or so, then remove the skillet from heat.
Season the mixture with salt to taste. Add hot sauce, if desired.
Divide onto plates and serve.
*If you can't find ground seitan at the store, use whatever form is available and mince it finely before cooking.