Vegan Hamburger Casserole

Vegan Hamburger Casserole is my take on the Traditional American Southern Hamburger Casserole.

Traditional American Hamburger Casserole usually uses ground beef.

My recipe subs out the meat with a packet of Vegan frozen mince.

Hamburger Casserole is a mix of potatoes, onions and mince in a creamy-cheesy sauce.

I have flavoured the potatoes and mince with celery, carrot, garlic, vegan Worcester sauce, Tamari soya sauce, vegetable stock and mixed herbs. To finish I topped with a cheesy wholemeal sauce!

The end result is like a jazzed up Scottish mince and tatties!

Vegan Hamburger Casserole is the perfect family meal. My kids certainly loved it.

The only issue I have with my casserole is that it doesn’t photograph well! Its a rustic dish that tastes way better than it photographs!

Vegan Hamburger Casserole

Serves 4-6 depending on portion sizes and sides. 

This is an oil-free recipe but feel free to sauté the onion, garlic, celery and carrot in a tablespoon of oil if desired. 

Vegan 'Hamburger' Casserole

Jacq

A Southern American family favourite!

All the flavours of traditional mince and potatoes combined with a cheezie sauce!

Vegan Hamburger Casserole is a fun meal and a sure-fire winner with kids!

5 from 1 vote

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Cook Time 1 hr 15 mins

Soaking time for dried TVP mince if using 30 mins

Total Time 1 hr 45 mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 4

Calories 375 kcal

Equipment

• Sauté pan/deep fry pan
• Casserole dish. If you have a casserole dish that is fine for the stove top then you'll just need one dish. I used a 3 litre circular Pyrex dish.
• Small saucepan

Ingredients

  

• 300 grams vegan mince, fresh or frozen Alternatively soak about 65 grams/1 cup Textured Vegetable Protein (TVP) mince pieces in enough boiling vegetable stock to cover for at least 30 minutes. Mix through a teaspoon of yeast extract or Marmite for a meaty flavour. A teaspoon of vegan Worcester sauce is also tasty. Or use 300 grams of mushrooms chopped really small into mince size pieces. I love replacing mince with mushrooms its so tasty. And my son who hates mushrooms never knows the difference!
• 3 medium potatoes, chopped into roughly 1-1 1/2 inch chunks about 700 grams/ Or 4 and a 1/2 cups.
• 1 medium onion, chopped
• 2 small carrots, fine chopped or 1 medium-large/about 140 grams/1 cup
• 2 sticks celery, fine chopped about 85 grams/just short of 1 cup
• 4 cloves garlic sliced
• 1 tablespoon Worcester sauce use a vegan one. Or use a tablespoon or two of brown sauce or ketchup. Or an extra tbsp of soya sauce.
• 1 tablespoon soya sauce I used Tamari which is a gluten-free soya sauce and has less sodium. Also a better flavour.
• 2 teaspoons mixed herbs
• 875 ml vegetable stock I used 1 Marigold vegetable stock cube and 875 ml of boiling water./About 3 1/2 cups.
• For the sauce:
• 1 tablespoon vegan margarine
• 2 tablespoon wholemeal flour
• 375 ml plant based milk Or 1 and 1/2 cups. I used an oat milk. Plus a few tablespoons of vegetable stock
• 1/4 cup nutritional yeast
• salt and pepper, to taste

Topping:

• handful of grated plant-based cheese or sprinkle nutritional yeast over

Instructions

 

• Preheat oven to 180 fan/ 200 Celsius/ Fahrenheit 400/Gas 6.

  Sauté the onion, carrot, celery and garlic in a cup of vegetable stock for about 10 minutes.

  Place a lid over your pan.
• Add an extra splash of vegetable stock if it looks too dry.
• Add the mince.

  Mix.
• Add the soya sauce, Worcester sauce, mixed herbs and half a cup of stock.

  Mix.

  Cook for a few minutes.
• Add potatoes and mix well.

  Add a cup of vegetable stock and place a lid on pan.

  Leave to cook while you prepare the sauce. Just give it a stir every now and then and add a splash extra stock if needed.

  The softer the potatoes are before they go in the oven the less time the casserole will require in the oven.
• For the sauce:

  Melt the margarine in a little saucepan.

  Add 4 tablespoons of stock.

  Mix.
• Add wholemeal flour and mix well to a smooth consistency.
• Slowly add the milk, stirring constantly.
• Bring to the boil, then lower the heat.

  Simmer for 5 minutes.

  Stir frequently to avoid sticking.
• Take off the heat and stir through the nutritional yeast.

  Season with salt and pepper to taste.
• Tip the potato-mince mix into a casserole dish.
• Pour over the sauce.

  Sprinkle extra nutritional yeast over the top or some plant-based grated cheese.
• Cook on the middle shelf for 25-35 minutes. Or until your potatoes are soft, and the top is golden and starting to crisp.
• Enjoy!

  (Any leftover vegetable stock can be used for other recipes and kept in the fridge for up to 5 days)

Notes

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Keyword family meals, hamburger casserole, meat free, Plant-based, Vegan, vegan meal ideas

The following nutritional information is for guidance only and is not a strict analysis as ingredients vary. The analysis is based on 65 grams of dried TVP mince being included.

Vegan Hamburger Casserole Recipe Notes

• Leftovers will keep fresh in the fridge for up to 3 days.
• Heat leftovers  in a saucepan until piping hot.
• If you don’t have any vegan mince try using 300 grams of very fine chopped mushrooms. Mushrooms make a very tasty mince replacement.
• If you have some vegan ‘meaty’ burgers these could be used instead of the mince. Just chop up into bite size pieces.
• Leftovers on toast for lunch the next day are delicious!
• Use vegan ‘beef’ flavour stock cubes or bouillon powder, if you can source it, in place of the vegetable stock to soak the TVP. It lends a more savoury taste.
• Try subbing the white potatoes for sweet potatoes or use a mix.
• My sauce used wholemeal flour but a white flour or gluten-free flour can be used instead.
• Adding some peas and/or sweetcorn is a nice addition especially for kids.
• I served my family’s Vegan Hamburger Casserole with steamed broccoli and a slice of crusty bread. It was very filling! Sometimes plant-based meals are not too filling but this meal was very satisfying.
• Vegan hamburger casserole is ideal for batch cooking. Prepare 2 at the same time and freeze one for an extra busy day.

Looking for more plant-based and vegan meal inspiration and ideas?

Try my Traditional British Cheese and Potato pie for a yummy family meal!

For a light lunch or meal try some paprika Scrambled Chickpeas…

Time for dessert? There’s nothing better than a Traditional Chocolate Pudding made healthy!