Description
This Vegan Hamburger Helper is a comforting, hearty one-pot meal made with plant-based ground beef or lentils, macaroni pasta, and a flavorful tomato sauce infused with American-style chili powder and Italian seasoning. It’s an easy, dairy-free, and vegan-friendly dish perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or a little water for oil-free
- 1 pack (12-16 oz) vegan ground beef or 1½ to 2 cups (300-400g) cooked green or brown lentils
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2½ cups (600 mls) vegetable stock
- 1½ cups (360 mls) unsweetened, unflavoured dairy-free milk
- 1½ cups (360 mls) canned crushed tomatoes or passata
- 2 teaspoons American style chili powder
- 2 teaspoons Italian seasoning
- 1½ teaspoons sea salt
- ¾ teaspoon black pepper
- 1 lb (453 grams) uncooked macaroni (gluten-free if necessary)
- 1 to 1½ cups (120–180 grams) shredded vegan cheese (optional)
Instructions
- Heat the oil and cook the base: Warm the olive oil or water in a large skillet or pot over medium heat. Add the vegan ground beef or cooked lentils, diced onion, and minced garlic. Cook for about 5 minutes until the vegan beef is browned and the onions are translucent.
- Add liquids and seasonings: Pour in the vegetable stock, dairy-free milk, and crushed tomatoes. Stir in the American style chili powder, Italian seasoning, sea salt, and black pepper, mixing everything to combine well.
- Cook the macaroni: Add the uncooked macaroni into the pot. Stir thoroughly to break up any clumps of pasta. Bring the mixture to a simmer and cook for 15 minutes, stirring frequently to prevent sticking, until the macaroni is tender but still slightly firm and the sauce has thickened.
- Finish with cheese: Turn off the heat and stir in the shredded vegan cheese if using. Cover the pot with a lid or an upturned baking tray and let it sit for 5 minutes to allow the cheese to melt and flavors to meld before serving.
Notes
- You can add up to 2 cups of diced easy-cook vegetables like bell pepper, zucchini, mushrooms, peas, or corn for extra nutrition and flavor.
- For lentils, make sure to cook them separately before adding them to the recipe (refer to FAQs for cooking lentils properly).
- If you are in the UK or Europe, substitute the American style chili powder with either 1 to 2 teaspoons smoked paprika or a mix of ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon coriander, and a pinch of cayenne pepper to mimic the flavor and reduce heat.
- Store leftovers in a sealed container in the refrigerator for 3 to 4 days. Reheat gently in a microwave or on the stovetop, adding a little water to restore moisture as the pasta tends to absorb sauce while stored.
- Freezing has not been tested but can potentially be done; reheat slowly and add moisture if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
