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!
- 2 tablespoons olive oil (or high-heat oil of choice)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 16 ounces ground seitan*
- 2 tablespoons all-purpose flour
- 3 cups unflavored and unsweetened soy milk, plus more as needed
- 1 ½ cups elbow macaroni
- ¼ cup nutritional yeast flakes
- 1 vegetable bouillon cube, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder
- 1 tablespoon red wine vinegar
- Salt, to taste
- Hot sauce, to taste (optional)
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Coat the bottom of a large skillet with oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion. Cook the onion, stirring occasionally, until soft and translucent, about 5 minutes.
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Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
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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.
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Sprinkle in the flour and stir until it coats the seitan. Cook the mixture for about 1 minute, stirring constantly.
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Begin adding the milk, a bit at a time, stirring between additions to work out any lumps.
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When all of the milk has been added, stir in the pasta.
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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.
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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.
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Season the mixture with salt to taste. Add hot sauce, if desired.
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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.