This vegan hamburger helper (vegan beef stroganoff) recipe this is the savoury, creamy, luscious 30-min pasta of my dreams!
I didn’t realize how much I missed Hamburger Helper until Eddie asked me to try veganizing it, and oof! The experiments I made with playing around with this recipe were a delicious time. I forgot how much of an easy recipe this was; honestly I don’t even know why it’s a boxed meal at all, since it’s so easy.
The main components of flavour come from whatever meat substitute you use (be it lentils, Yves ground, Lightlife ground, or Beyond Beef), a broth paste/strong vegetable broth, a touch of onion, and sour cream. That’s it! Of course onion and garlic help round out the savoury with some sweetness and aromatics, but the vegan broth I use is so punchy and savoury, it’s delicious! I used Better than Bouillon (found most affordably at Costco for me), and that does the majority of the heavy lifting for flavour in this dish.
To create the creamy sauce, you make a roux (much like any mac and cheese or alfredo sauce), which involves cooking flour in some fat and loosened up with pasta water, to better emulsify with the vegan sour cream. The roux then creates a silky sauce with the broth paste, pasta water, and sour cream. So easy, so luscious, and so quick to pull together.
If you want to add mushrooms, add sliced creminis and cook with a touch of extra olive oil when you add the onions. The mushrooms will release some moisture which will help lift up flavour from the vegan meat substitute you use. Speaking of which, if you’d rather a less processed version, I’ve tried this with green lentils (I cooked 1 cup of dry lentils to substitute) and it was just as luscious and tasty! Luckily the bouillon paste is so flavourful that you still get that savoury, nearly beefy flavour even without the vegan ground.
I think it would also be so creamy and delicious with puy or black/beluga lentils, so that’s definitely something I will be trying soon. They’re relatively cheap, chock full of protein, fibre, and other healthy pulse-related nutrients. Plus: lentils are really good for the earth, so not only are they less processed and thus less adversely impactful on the environment, they replenish nitrogen back into the soil.
I’ve added a note to the bottom of the recipe if you’d like to make this as a one-pot meal (much like my one pot pasta), but honestly, I preferred the consistency of the dish using pasta water and cooking the pasta separately, but it’s ultimately up to you! I find it a bit silkier made separately, but sometimes you just can’t be bothered to wash another pot, which I get!
Since stroganoff (and hamburger helper) are typically made with egg noodles or wavy short noodles, I tried this recipe with a collection of different pastas: parpadelle (the closest thing to an egg noodle), mini lasagna noodles, GoGo Quinoa gluten-free macaroni noodles, and strozzapreti. They were all delicious, so it ultimately is up to you! I think my faves are either the parpadelle or the lasagna noodles.
This whole meal pulls together in less than 30 minutes from start to finish, and you could add some frozen peas, mushrooms, or even some zucchini to round out the meal with some veggies. So I hope you try this vegan hamburger helper recipe and let me know how it tastes for you! It’s been a regular dinner lately since I’ve been testing it, I just love how comforting and creamy it is. So good!
Vegan Hamburger Helper (Vegan Beefless Pasta)
Ingredients
- 200 g pasta ~2 cups, or enough to serve 2-4 people, cooked al dente
- Salt for the pasta water
- 1 pack of Beyond Beef 340 g*
- 1 medium onion 90 g, diced
- 2 cloves garlic 8 g, crushed or minced
- 2 tbsp all purpose flour can sub cornstarch
- 1 cup water from cooking pasta
- 1 tbsp vegetable broth paste I used Better than Bouillon, but you could also use a bouillon cube
- 1/2 cup vegan sour cream I used Tofutti, but blended silken tofu or your own homemade cashew sour cream would work as well.
- 1/2 tsp parsley flakes or 2 tbsp fresh parsley
Instructions
- Bring a medium pot of water to a boil, and salt well (until it tastes like sea water--I used about 2 tsp salt for about 3 inches of water). Cook noodles until al dente, strain the noodles but reserve at least 1 cup of water from the pasta.
- In a large pot over medium heat, cook the vegan ground substitute until browned, breaking up the pieces to your desired sized chunks. (See YouTube video for what I did). Stir well to get an even browning, this should take about 5 minutes.
- Once browned, add diced onion, and cook until onion is softened, about 3-4 minutes. You might need to splash on some water to deglaze the bottom of the pan and lower the heat if you find that the ground is sticking too much. Add crushed garlic once the onion is cooked, and stir for about 30 seconds, until fragrant.
- Add 2 tbsp of flour (or cornstarch), and add just enough water to hydrate the flour to create a roux. Once the flour is hydrated, add about 1 cup of the pasta water and the broth paste, and mix to incorporate.
- Add in the cooked pasta and stir to coat. Check that everything is cooked to your liking (pasta and the vegan ground beef), then add in the vegan sour cream and parsley.
- Turn off the heat and serve immediately!
Notes
Valerie says
That really does look like Hamburger Helper! And the ingredients look very yummy!
iina says
Tried this recipe this weekend and I’m so glad i did! I really loved it and it also worked great as leftovers. Thanks for the great recipe!
Lisa Le says
I’m so happy to hear that!
Abigail says
I just made this with mushrooms and black lentils instead of Beyond Beef, and a super tangy homemade cashew cream instead of sour cream and it turned out delicious! Also threw a bit of mushroom powder in for extra flavour and lots of black pepper on top! And I used the kind of noodles you used in your video. I could eat the whole pan right now thank you Lisa!!
Lisa Le says
Yum that sounds so great!
Taylor says
This is seriously one of the most delicious recipes ever! I’m having the last of my leftovers now. Mine came out a liiiiitle salty but I think I added too much broth paste. Otherwise made exactly as the recipe called for and it was so tasty and satisfying. Thanks!
Lisa Le says
I’m so happy you liked it! Yes the broth paste can pack a salty punch!
Sam says
Just made this and WOWZA that鈥檚 good!!! Will 100% be making this again soon.
Madison says
Making this tonight! YUM
Sheri says
tried this last nite. was so good, we didn’t have much left over!
Lia says
Love this recipe – making it tonight for the second time and I’m going to add mushrooms. This recipe is simple yet delicious and comforting. I use Impossible ground but I think it would be equally delish w/ lentils, too. Can’t wait for dinner!
Marianna Veal says
I’m excited to make this recipe for my friend’s birthday dinner. Any suggestions for what to do if I want to make it ahead of time? Could I make and freeze and reheat? If not, could I make an hour or two ahead of time and then, what, add a bit more water or stock and reheat? Or would that ruin the recipe? Many thanks!
Lisa Le says
Hi Marianna! I’m not sure if I would recommend freezing, but you could easily make it an hr or two ahead of time, and then yes, and a splash of water to reheat!
Caroline says
This was outstanding! So comforting. I added mushrooms and just fried them before starting on the beyond beef. It’s going on the rotation whenever vegan sour cream goes on sale 馃グ
Linda says
It was okay, but I found it a bit on the bland side so I added vegan Worcestershire Sauce, vegan white wine, and vegan “beef” broth to give it some lift and it perfect after that. Makes for a great base though and you can season it to taste from there.
Erin says
If you鈥檙e making this in one pot with lentils, cook the onion in a tablespoon of olive oil, add the garlic and lentils, cooking until the garlic is fragrant, then add the cornstarch. Cook for 2 minutes to remove the raw cornstarch flavor, then add 5 cups of water. Bring the water to a boil, reduce the heat to a simmer, and cook with the lid slightly ajar for 15 minutes. Add the pasta (I used cavatappi), cover completely, and continue cooking, stirring periodically, until the pasta is cooked through and the lentils are tender. (About 15 minutes) Add parsley and sour cream to finish.