Description
This Vegan Hamburger Helper is a comforting and hearty one-pot meal featuring vegan ground beef or lentils, macaroni, and a flavorful tomato-based sauce seasoned with chili powder and Italian herbs. It’s an easy, dairy-free, and customizable dish perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or a little water for oil-free
- 1 pack vegan ground beef (12 – 16 oz) 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) dairy-free milk, unsweetened and unflavoured
- 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) macaroni, uncooked (use gluten-free if necessary)
- 1 to 1½ cups (120–180 grams) shredded vegan cheese, optional
Instructions
- Heat and Cook Vegan Beef: 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, stirring occasionally, until the vegan beef is browned and the onions are translucent.
- Add Liquids and Seasonings: To the pot, pour in the vegetable stock, dairy-free milk, and crushed tomatoes or passata. Stir in the chili powder, Italian seasoning, sea salt, and black pepper to combine all the flavors thoroughly.
- Add Macaroni and Simmer: Add the uncooked macaroni to the pot and stir well to break up any clumps. Bring the mixture to a simmer and cook for 15 minutes, stirring often, until the macaroni is just tender with a slight bite and the sauce has thickened nicely.
- Incorporate Vegan Cheese and Rest: Turn off the heat and stir in the shredded vegan cheese if using. Cover the pot with a lid or an inverted baking tray and let it sit for 5 minutes to allow the cheese to melt and the flavors to meld before serving.
Notes
- Add up to 2 cups of diced easy-cook vegetables such as bell pepper, zucchini, mushrooms, peas, or corn to increase nutrition and texture.
- If using lentils instead of vegan ground beef, cook them beforehand according to package instructions before adding to the recipe.
- The chili powder recommended is American style, which is mild. If in the UK or Europe, do not use 2 teaspoons as local chili powders are hotter. Instead, substitute with 1 to 2 teaspoons smoked paprika or ½ teaspoon each of paprika, cumin, coriander, plus a pinch of cayenne for a close flavor.
- Store leftovers in a sealed container in the fridge for 3 to 4 days. Reheat in a microwave or stovetop pan, adding a little water to loosen the sauce if it has thickened too much.
- The recipe is naturally vegan and can be made gluten-free by using gluten-free macaroni.
