With 30 grams of protein per serving, this Vegan Cheeseburger Bowl will help you hit your macro goals—and help you satisfy that burger craving too! Who needs a bun when you can just pile vegan burger crumbles, potato wedges, and toppings in a bowl?!
After I noticed all the burger bowls on social media lately, I wanted to get in on the trend. And, of course, I wanted to make it plant-based! This V egan Cheeseburger Bowl has the burger crumbles, the creamy Burger Sauce, French fries (because what’s a burger without fries?!), lettuce, pickles, and other toppings. The only thing that’s missing is the bun!
Why I Am ALL About These Vegan Burger Bowls Lately
I’ve been making these vegan cheeseburger bowls as a meal prep lunch option ever since I first started testing the recipe. I’ve tested them with Beet Burger patties and store-bought veggie burgers too, but the TVP filling is my fave because it’s already crumbly like ground beef!
- Budget-friendly . The other reason I like TVP is because it’s a much more affordable vegan protein than store-bought burgers and grounds. It takes on whatever flavours you add to it and the texture is totally meaty!
- Have it your way . Like Caramelized Onions on your burgers? Add ‘em on! Prefer Sweet Potato Fries to regular fries? Use them instead! Just like a burger, you can make these vegan cheeseburger bowls your way.
- Awesome for meal prep . Divide everything into meal prep containers for an easy protein-packed work lunch.
What You’ll Need
Here’s what you’ll need to make these protein-packed vegan cheeseburger bowls. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Potato Wedges Recipe:
- Russet potatoes – Cut these into fries. I leave the skin on, but you can peel them if you prefer!
- Olive oil
- Seasonings – Kosher salt, garlic powder, freshly ground black pepper, and crushed red pepper flakes.
- Cornstarch – For a crispy exterior.
Vegan Cheeseburger Filling:
- Textured pea protein – This is slightly different from TVP (textured vegetable protein) but used similarly. It’s made from dehydrated yellow peas and is soy free. Rehydrate this in vegetable broth.
- Seasonings – Liquid smoke , paprika, garlic powder, and onion powder, plus optional browning if you’d like, for more depth.
- Oil – Any kind you like to use for cooking.
- Red onion
Burger Sauce:
- Greek vegan yogurt – A thick, creamy base for the sauce. You can swap in Vegan Mayo if you prefer.
- Ketchup and yellow mustard – For burger vibes! Use a classic yellow mustard, not a fancy Dijon, for the most authentic flavour.
- Sweet pickle relish – If you’re not a sweet relish fan, you can use finely minced dill pickles instead.
- White vinegar
- Seasonings – Garlic powder, onion powder, smoked paprika, nutritional yeast , salt, and black pepper.
To Assemble:
- Shredded vegan cheese
- Greens – Like lettuce or spinach.
- Dill pickles
- Optional toppings – Sliced tomatoes or red onions.
How to Make a Vegan Cheeseburger Bowl
Let’s get started! Here’s how easy it is to make this recipe.
Season the fries.
- Season the potatoes . Toss the potato wedges with olive oil, seasonings, and cornstarch.
- Air fry . Place the potatoes in an air fryer and cook at 400ºF for 15 minutes, shaking at the halfway point for even crisping.
Cook the burger crumbles.
- Make the burger meat . Heat the oil in a pan set over medium heat. Cook the onion until it softens, then stir in the rehydrated pea protein and seasonings. Add the browning if you’re using it and cook until the TVP is slightly browned.
- Make the sauce . Whisk all the ingredients together and season to taste.
- Assemble . Layer the lettuce, potato wedges, and vegan burger crumbles in a bowl and top with the shredded vegan cheese, pickles, and burger sauce.
Additional Topping and Variation Ideas
The beauty of this vegan cheeseburger bowl is how versatile it is! There are so many ways to make it your own.
- Try other vegan meats . I love budget-friendly TVP, but you can use your favourite vegan ground meat, crumbled tempeh, or even cooked lentils. You could also crumble up a homemade vegan burger like these Grillable Veggie Burgers .
- Top it with cheese sauce . For a meltier, gooey-er vegan cheese topping, try my Creamy Vegan Queso .
- Make it spicy . Add pickled jalapeños or your favorite hot sauce.
- Add some bacon . Love bacon on your burgers? Crumble some Crispy Vegan Bacon over the top!
Meal Prep Tips
I like to meal prep these vegan cheeseburger bowls in containers with dividers. I keep the lettuce and cold ingredients on one side and the heated ingredients on the other to keep the lettuce and pickles from getting soggy. To serve, I warm up the burger crumbles and potatoes, then put it all together in a bowl and drizzle the sauce on top.
How to Store Leftovers
Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
More Vegan Meal Bowls
- Nourishing Vegan Buddha Bowl
- Vegan Burrito Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
- Banh Mi Bowl With Rice Noodles
Ingredients
Potato Wedges Recipe:
- ½ medium Russet potato , cut into ½-inch wedges, 100 g
- 2 teaspoons olive oil , 10 mL
- ¼ teaspoon kosher salt , 1.5 g
- ⅛ teaspoon garlic powder , 0.4 g
- ⅛ teaspoon freshly ground black pepper , 0.3 g
- ⅛ teaspoon crushed red pepper flakes , to taste, 0.1 g
- 1 teaspoon cornstarch , since we aren’t soaking in ice cold water for 30 minutes, 3 g
Vegan Cheeseburger Filling:
- ¼ cup textured vegetable protein , (TVP) rehydrated in vegetable broth, 25 g (dry)
- 1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder , 5 mL for liquid smoke and 5 g for dry ingredients
- ½ tablespoon oil , 7.5 mL
- 2 tablespoons chopped red onion , 20 g
- 1 teaspoon browning , optional, for deeper flavor & color, 5 mL
Burger Sauce:
- ¼ cup Greek vegan yogurt , 60 mL
- 1 ½ tablespoons ketchup , 22.5 mL
- ¾ teaspoon yellow mustard , ~ 3.75 mL
- ½ tablespoon sweet pickle relish , 7.5 mL
- ½ teaspoon white vinegar , 2.5 mL
- ⅛ teaspoon garlic powder , ~ 0.25 g
- ⅛ teaspoon onion powder , ~ 0.25 g
- small pinch smoked paprika , optional
- 1 tablespoon nutritional yeast
- Salt and black pepper , to taste
Putting it All Together:
- Seasoned plant protein , from above
- Crispy potato wedges , from above
- Shredded vegan cheese
- Handful of lettuce and spinach
- A few dill pickles , sliced
- Optional: sliced tomatoes or red onions
Instructions
Potato Wedges:
- In a bowl, toss potato wedges with olive oil, seasonings, and cornstarch until evenly coated.
- Air fry at 400°F for 15 minutes, shaking halfway, until golden and crispy.
Vegan Burger Meat:
- Heat oil in a pan over medium heat.
- Sauté red onion until soft, about 5 minutes.
- Add rehydrated pea protein and seasonings. Stir well to combine.
- Add browning, stir to combine again, and cook for 5-8 minutes until slightly browned. Set aside.
Burger Sauce:
- Whisk all ingredients together in a small bowl until smooth. Adjust salt, tang, or sweetness to taste. Store covered in the fridge for up to 5 days.
Putting it All Together:
- In a bowl, layer greens, potato wedges, and protein.
- Top with shredded cheese and pickles.
- Drizzle generously with burger sauce.
Notes
- Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
- Nutritional information is calculated with only the burger crumbles, sauce, and fries. When I assemble my own bowls with my preferred vegan cheese and toppings, I get 30 grams of protein, but this depends on the toppings (and amounts) you add.
Vegan Cheeseburger Bowl
Ingredients
Potato Wedges Recipe:
- ½ medium Russet potato cut into ½-inch wedges, 100 g
- 2 teaspoons olive oil 10 mL
- ¼ teaspoon kosher salt 1.5 g
- ⅛ teaspoon garlic powder 0.4 g
- ⅛ teaspoon freshly ground black pepper 0.3 g
- ⅛ teaspoon crushed red pepper flakes to taste, 0.1 g
- 1 teaspoon cornstarch since we aren’t soaking in ice cold water for 30 minutes, 3 g
Vegan Cheeseburger Filling:
- ¼ cup textured vegetable protein (TVP) rehydrated in vegetable broth, 25 g (dry)
- 1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder 5 mL for liquid smoke and 5 g for dry ingredients
- ½ tablespoon oil 7.5 mL
- 2 tablespoons chopped red onion 20 g
- 1 teaspoon browning optional, for deeper flavor & color, 5 mL
Burger Sauce:
- ¼ cup Greek vegan yogurt 60 mL
- 1 ½ tablespoons ketchup 22.5 mL
- ¾ teaspoon yellow mustard ~ 3.75 mL
- ½ tablespoon sweet pickle relish 7.5 mL
- ½ teaspoon white vinegar 2.5 mL
- ⅛ teaspoon garlic powder ~ 0.25 g
- ⅛ teaspoon onion powder ~ 0.25 g
- small pinch smoked paprika optional
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
Putting it All Together:
- Seasoned plant protein from above
- Crispy potato wedges from above
- Shredded vegan cheese
- Handful of lettuce and spinach
- A few dill pickles sliced
- Optional: sliced tomatoes or red onions
Instructions
Potato Wedges:
- In a bowl, toss potato wedges with olive oil, seasonings, and cornstarch until evenly coated.
- Air fry at 400°F for 15 minutes, shaking halfway, until golden and crispy.
Vegan Burger Meat:
- Heat oil in a pan over medium heat.
- Sauté red onion until soft, about 5 minutes.
- Add rehydrated pea protein and seasonings. Stir well to combine.
- Add browning, stir to combine again, and cook for 5-8 minutes until slightly browned. Set aside.
Burger Sauce:
- Whisk all ingredients together in a small bowl until smooth. Adjust salt, tang, or sweetness to taste. Store covered in the fridge for up to 5 days.
Putting it All Together:
- In a bowl, layer greens, potato wedges, and protein.
- Top with shredded cheese and pickles.
- Drizzle generously with burger sauce.
Notes
- Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
- Nutritional information is calculated with only the burger crumbles, sauce, and fries. When I assemble my own bowls with my preferred vegan cheese and toppings, I get 30 grams of protein, but this depends on the toppings (and amounts) you add.
Nutrition
Vegan Cheeseburger Bowl https://jessicainthekitchen.com/vegan-cheeseburger-bowl/ November 24, 2025
With lots of sweet corn, tender potatoes, and a rich, creamy broth, this vegan Corn Chowder recipe is every bit as delicious as the traditional version!
Whether it’s Corn Nuggets , Corn Soufflé , or classic Corn Succotash , corn is a favourite in the summer months. And this vegan corn chowder recipe brings that sweet flavour into the fall and winter by putting it in a rich, creamy chowder! This is the kind of soup that leaves you feeling full and satisfied, with that fabulous broth, loads of veggies, tender potatoes, and some smoky vegan bacon on top for good measure.
What Makes This Corn Chowder Recipe a Win
My family has been enjoying this recipe nonstop lately! Here’s why we just can’t get enough.
- Creamy without any dairy . This corn chowder recipe is completely vegan thanks to a simple homemade swap: Cashew Cream instead of heavy cream or milk. It makes this soup ultra creamy and rich!
- Cozy, comforting flavour . There’s something about the flavours in this soup that I find so comforting. The sweet corn, savoury veggies, smoky bacon—yum!
- A meal-worthy soup . Not all soups are satisfying enough that you can have them on their own for dinner and not end up hungry a few hours later, but this corn chowder eats like a meal.
Notes on Ingredients
Here’s everything you’ll need for this vegan corn chowder recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cashew Cream:
- Raw cashews – Soak these overnight, or in hot water for 20 minutes.
- Almond or oat milk – It should be unsweetened and unflavoured.
For the Chowder:
- Vegetable broth – Store-bought or my homemade Vegetable Broth .
- Fresh corn kernels – When fresh corn isn’t in season, you can swap in frozen. (Just skip the step of simmering the cobs in the broth.)
- Vegetables – Onion, carrot, and celery are also known as mirepoix; they create a savoury base of flavour for the soup.
- Yukon potatoes – I like to use buttery Yukon gold potatoes for their flavour and texture, but red potatoes would also work.
- Seasonings – Sea salt, freshly ground black pepper, cayenne pepper, smoked paprika, thyme, and bay leaf.
- Green onions and vegan bacon – For topping. I recommend my Vegan Bacon Crumbles or Crispy Vegan Bacon .
How to Make Vegan Corn Chowder
This step-by-step guide will walk you through the process of making this corn chowder recipe.
Make the cashew cream.
- Make the cashew cream. Blend the drained cashews with the plant milk until the mixture is completely smooth.
- Build the broth. Bring the vegetable broth and reserved corn cobs to a boil in a large pot. Reduce the heat and simmer for 10 to 15 minutes. Discard the cobs and transfer the broth to a large bowl or liquid measuring cup.
Soften the vegetables.
- Soften the vegetables. In the same pot, sauté the onion, carrot, and celery with a splash of broth or oil until they’re softened.
- Add the potatoes, corn and seasonings. Stir in the potatoes, corn, thyme, and seasonings. Simmer for 15 to 20 minutes, or until the potatoes are tender.
Simmer.
- Make it creamy. Stir in the cashew cream and simmer for another 5 minutes.
- Serve. Season to taste, then ladle into bowls, garnish with green onions, and top with vegan bacon.
Tips and Variation Ideas
- “Milk” the corn cobs . After slicing off the corn, run a chef’s knife down the cob once or twice more. This removes any leftover kernels and squeezes the rest of the corn juice out, which adds more corn flavour to your soup.
- Cut the potatoes to the same size . This way, they’ll all be tender at the same time, rather having some that are hard and taste raw and others that are falling apart.
- Make it nut-free . I use cashew cream as the Heavy Cream Substitute in this soup, but if you need a nut-free vegan corn chowder recipe, use your favourite nut-free vegan heavy cream or unflavoured/unsweetened creamer.
- Add some Southwest flair . Try stirring in a can of diced green chiles for Southwestern vibes. You can top the finished soup with crispy tortilla strips too!
What to Serve With Corn Chowder
My family loves this recipe with Gluten-Free Dinner Rolls or Gluten-Free Focaccia . Or, for a lighter pairing, you can serve your soup with a salad like one of these summer salad recipes , which have flavours that work well with corn.
How to Store Leftovers
- Refrigerator : Transfer this corn chowder into an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.
More Creamy Vegan Soups
- Creamy Pumpkin Soup
- Vegan Mushroom Wild Rice Soup
- Creamy Tomato Soup with Cheesy Croutons
- Vegan Instant Pot Potato Soup
Ingredients
For the Cashew Cream
- 1 cup raw cashews , soaked in hot water for 20 minutes – 140 g
- 1 ½ cups unsweetened almond or oat milk , 360mL
For the Chowder
- 5 cups vegetable broth , 1.4 L
- 4 cups fresh corn kernels , from 4 – 5 ears corn, reserve cobs for simmering – 600 g
- 1 large onion , finely diced (about 1 ½ cups) – 200 g
- 1 large carrot , cut into ¼-inch dice (about 1 cup) – 120 g
- 3 stalks celery , finely diced (about 1 cup) – 100 g
- 1 pound Yukon potatoes , peeled and cut into ¼-inch thick pieces ( 3 medium) – 450 g
- 2-3 teaspoons sea salt , or to taste – 10 – 15 grams
- ½ teaspoon freshly ground black pepper , 1 g
- ¼ teaspoon cayenne pepper , or to taste – 0.5 g
- ½ teaspoon smoked paprika , 1.5 g
- 1 teaspoon fresh thyme leaves , or ½ teaspoon dried – 1 g
- 1 bay leaf , remove before serving
- 2 tablespoons chopped green onions , to garnish – 10 g
- Vegan bacon , for topping
Instructions
- Make the Cashew Cream: Drain soaked cashews. Blend with almond or oat milk until completely smooth and creamy. Set aside.
- Add vegetable broth and reserved corn cobs to a large pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes to extract flavor. Remove and discard cobs.
- In the same pot, add onion, carrot, and celery. Sauté in a splash of broth (or a little oil if preferred) until softened, about 6–7 minutes.
- Stir in potatoes, corn kernels, thyme, bay leaf, smoked paprika, cayenne, salt, and pepper. Simmer for 15–20 minutes, until potatoes are tender.
- Stir in the cashew cream and simmer for another 5 minutes. Adjust seasoning to taste (more salt, cayenne, or smoked paprika if you like).
- Ladle into bowls, garnish with green onions, and top with your vegan bacon.
Notes
- Refrigerator : Transfer this corn chowder into an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : Warm leftovers in a pan on the stove over medium heat, or heat individual bowls in the microwave.
