Vegan Hamburger Casserole is an adaptation on the Traditional American Southern Hamburger Casserole.
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Quick Origins of Hamburger Casserole
Traditional American Hamburger Casserole usually uses ground beef.
Vegan Hamburger Casserole
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.
How To Prepare Vegan Hamburger Casserole
Recipe Notes And FAQS
Vegan Hamburger Casserole
This casserole is based on the Southern American family favourite Hamburger casserole.Vegan Hamburger Casserole is a fun, deliciously wholesome family meal.
Equipment
- Sauté pan/skillet
- Casserole pan at least 3 litres (3-4 quarts) capacity
- Small saucepan
Ingredients
Casserole filling:
- 300 grams vegan mince fresh or frozen. For dried varieties see recipe notes below for tips. *Vegan mince is often called crumbles in the US.*
- 700 grams potatoes 3 medium potatoes chopped into roughly 1-1 ½ inch chunks
- 1 medium onion chopped
- 140 grams carrots 1 large, sliced
- 85 grams celery about 2 ribs, diced
- 4 cloves garlic thin sliced or minced
- 1 tablespoon vegan Worcester sauce Or replace with 1-2 tbsp of brown or tomato 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 dried mixed herbs
- 875 ml vegetable stock
For the sauce:
- 1 tablespoon vegan margarine
- 2 tablespoons wholemeal flour or gluten-free plain flour/ all-purpose/plain flour
- 375 ml plant based milk
- 20 grams nutritional yeast flakes
Topping:
- 100 grams breadcrumbs use a gluten-free variety if necessary.
- 50 grams vegan cheese grated/shredded, or replace with 20 grams of nutritional yeast flakes
- 2 medium tomatoes thin sliced, optional
- 3 small pickled gherkins diced, optional
Instructions
- Preheat oven to 180 fan/ 200 Celsius/ Fahrenheit 400/ Gas 6.Sauté the onion, carrot, celery and garlic in 250ml/ 1 cup of vegetable stock for 10 minutes. Place a lid over your pan and add extra tablespoons of stock when necessary.
- Scoop in the mince and give everything a good mix.
- Add the soya sauce, Worcester sauce, mixed herbs and 125ml/ ½ a cup of stock.Mix and cook for 2-3 minutes.
- Add potatoes and stir.Add a 250ml/1 cup of 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 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.
While the potato-mince filling is cooking prepare the sauce:
- Melt the margarine in a saucepan and add 4 tablespoons of stock, stir to combine.
- Add the flour and mix well to a smooth consistency.
- Slowly add the plant milk, stirring to avoid lumps.
- 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 flakes.Season with salt and pepper to taste.
Assemble the casserole:
- Tip the potato-mince mix into a casserole dish.
- Pour over the cheese sauce.
- Mix the breadcrumbs and grated vegan cheese together, sprinkle over the sauce.
- Scatter over the chopped gherkins and slices of tomato.
Bake:
- Bake for 25-35 minutes or until your potatoes are soft, and the top is golden and starting to crisp.
Notes
- Fresh, frozen or dried vegan mince or crumbles can be used. For dried mince pieces such as textured vegetable protein soak about 65 grams/1 cup in enough boiling vegetable stock to cover for at least 30 minutes. Mix through a teaspoon of Marmite for a meaty flavour. A teaspoon of vegan Worcester sauce is also tasty.
- Instead of vegan mince 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. A small food processer is great for crumbling the mushrooms into tiny pieces.
Nutrition
Calories: 526kcal | Carbohydrates: 82g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 2259mg | Potassium: 1624mg | Fiber: 15g | Sugar: 18g | Vitamin A: 7340IU | Vitamin C: 53mg | Calcium: 351mg | Iron: 6mg
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.
Looks amazing and interesting! Will be giving this a go for my family, Thanks x
So glad you enjoyed my post. Let me know how you get on!