Vegan Hamburger Helper: A nod to the nostalgic boxed version made with elbow macaroni and lentils seasoned with smoky spices and topped with vegan cheese. It’s a simple weeknight meal for the family that will bring you childhood memories!
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Growing up as a child of the eighties and nineties, Hamburger Helper was in regular rotation. As a working parent, it was a lifesaver for putting a meal on a table in no time flat.
However, when you looked at the preservatives and sodium, they were not an option for a healthy meal.
Well, I’ve married the ease of the old-fashioned version into a simple 30-minute one-pot vegan hamburger helper that uses whole food plant-based ingredients for a nutritious and filling meal. This classic recipe doesn’t come in a box, but it’s just as easy and tastes amazing.
If you love this easy recipe be sure to try my vegan goulash, and vegan sloppy joes!
💗 Why You’ll Love This Vegan Hamburger Helper Recipe
- 30 Minute Meal
- Quick and Easy Meal
- Rich and Smoky Flavor
- Simple Ingredients
- Healthy and Hearty
- Whole Food Plant-Based
- Family Friendly
🥣 Ingredients and Notes
Onion and Garlic: These aromatic alliums bring a ton of flavor. Finely dice the onion, and mince the garlic.
Green Bell Pepper: Adds an earthy flavor and a bit of texture to the dish.
Brown Lentils: I recommend using cooked lentils to save yourself some time. Brown or green lentils are the way to go, as they hold their shape and have a meaty texture.
Elbow Macaroni: Use your favorite macaroni. For more fiber, opt for whole wheat.
Vegetable Broth: Use low-sodium veggie broth to control the flavor.
Diced Tomatoes: One 14.5-ounce can with all the juices.
Spices: Smoked paprika, chili powder, dried oregano, cayenne pepper, salt, and pepper help to round out the flavors of this dish.
Dairy-Free Milk: Adds a touch of creaminess at the end. Use the unsweetened plant-milk of your choice, such as soy milk, cashew milk, oat milk, or almond milk.
Vegan Shredded Cheese (optional): Adds a creamy and umami flavor to the dish. Add two tablespoons of nutritional yeast if you’d like the umami flavor without vegan cheese.
📖 Variations and Substitutions
Gluten-Free: Use gluten-free elbow macaroni such as lentil, chickpea, or rice pasta.
More Veggies: Add other vegetables or toppings you prefer, such as sliced mushrooms, diced zucchini, green beans, or fresh parsley.
Added Protein: Mix some textured vegetable protein (TVP) or crumbled vegan ground beef alternatives to mimic the traditional hamburger helper texture.
🔪 Tools and Equipment
👩🏻🍳 How to Make Vegan Hamburger Helper
- Heat the olive oil or water in a large pot over medium heat. Add the diced onions, minced garlic, and diced green bell pepper. Sauté for 2-3 minutes until onions are translucent and peppers are slightly softened.
- Add the cooked lentils to the pot with spices.
- Add the elbow macaroni, and pour the vegetable broth, tomato sauce, and diced tomatoes. Stir the ingredients together.
- Bring to a boil, reduce the heat to a simmer. Cook for 12-15 minutes or until the pasta is tender.
- Remove the lid, and stir in the soy milk and shredded vegan cheddar cheese until it is melted and fully incorporated. Serve and enjoy!
📝 Expert Tips
- Opt for green or brown lentils, as they hold their shape well and provide a hearty texture to the dish. Red lentils tend to become mushy, which may not be ideal for this recipe.
- Use cooked lentils to save time. I buy them in the vegetable section at Trader Joe’s.
- Choose whole wheat or gluten-free elbow macaroni to make the dish even healthier.
- Lentils can absorb a lot of flavor, so don’t be shy with your seasonings. Consider adding other herbs, such as dried thyme, rosemary, or basil.
- Cook the pasta until al dente, as it will continue to cook slightly after removing it from the heat.
❓ FAQS
Traditional hamburger helper contains ground beef high in saturated fat and calories and highly processed ingredients, such as refined flour, and excessive amounts of sodium. In addition, it contains preservatives and additives to enhance shelf life and flavor that can harm your health when eaten in excess. It also lacks essential vitamins, minerals, and fiber, making it an unhealthy option for those looking for a nutrient-rich balanced meal.
Instead of ground beef and artificial flavors, this vegan version is made with nutrient-rich lentils that add fiber and protein. The plant-based ingredients in this dish are naturally low in saturated fat, calories, and cholesterol-free. It also contains essential vitamins and minerals such as B, iron, magnesium, and zinc.
🍽 Serving Suggestions
Finish with Fresh Herbs: Just before serving, sprinkle fresh herbs like parsley or cilantro. This adds a pop of color and a burst of fresh flavor.
Top with Vegan Cheese: Sprinkle with vegan cheese on top, or add a teaspoon of chopped cashews for a bit of extra crunch.
🫙 Storage
Refrigerator: Allow the leftovers to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for 3 to 4 days.
Reheat: Warm the dish in the microwave until the desired temperature is reached, or place it in a saucepan on the stovetop to warm.
😋 More Easy Vegan Meals!
Recipe
Vegan Hamburger Helper
Ingredients
- 1 tablespoon olive oil or water
- 1 small onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 cups cooked brown lentils
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- pinch cayenne pepper
- ½ teaspoon salt
- ¼ tsp black pepper
- 2 ⅔ cups low-sodium vegetable broth
- ½ cup tomato sauce
- 14.5 ounces diced tomatoes
- 2 cups elbow macaroni
- ½ cup vegan shredded cheese optional
- ¼ cup unsweetened plant-based milk
Instructions
- Heat the olive oil or water in a large pot over medium-high heat. Add the diced onions, minced garlic, and diced green bell pepper. Sauté for 2-3 minutes until onions are translucent and peppers are slightly softened.
- Add the cooked lentils to the pot with the spices (paprika, chili powder, oregano, cayenne pepper, salt, and pepper. Stir to combine. Cook for 2-3 minutes until fragrant.
- Pour in the vegetable broth, tomato sauce, diced tomatoes, and elbow macaroni into the pot. Stir the ingredients together.
- Bring to a boil, then reduce the heat to medium-low, and cover the pot. Cook for 12-15 minutes or until the pasta is tender.
- Remove the lid, and stir in the plant-based milk and shredded vegan cheese (optional) until it is melted and fully incorporated.
- Serve and enjoy!
Notes
- You can also add any other vegetables or toppings you prefer, such as sliced mushrooms, diced zucchini, or chopped cilantro.
- Opt for green or brown lentils, as they hold their shape well and provide a hearty texture to the dish. Red lentils tend to become mushy, which may not be ideal for this recipe.
- Choose whole wheat or gluten-free elbow macaroni to make the dish even healthier.
- Lentils can absorb a lot of flavor, so don’t be shy with your seasonings. Consider adding other herbs, such as dried thyme, rosemary, or basil.
- Cook the pasta until al dente, as it will continue to cook slightly after removing it from the heat.
- Instead of vegan cheese, you can add two tablespoons of nutritional yeast.
- Use cooked lentils to save time. I buy them in the vegetable section at Trader Joe’s.
- Store in the refrigerator in an airtight container for up to 4 days.
Casey
So good that even the kids asked for seconds. I’ll definitely be making this one again!
Chenee
I love homemade hamburger helper and this recipe is delicious. Even better because it’s plant based!
Dina and Bruce
So comforting! Fam did not even miss the meat!!!
Ashley
I didn’t realize how much this simple dish would comfort me until I had it again. 🙂 I love the smoky flavors that really elevate it!