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