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Vegan Hamburger Helper with Lentils

4.93 from 14 reader reviews
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
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Ingredients

  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • ⅔ cup water
  • 1 teaspoon light miso
  • ¼ cup nutritional yeast
  • 2 teaspoons vegan Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ¼ cup tomato paste
  • 2 cups cooked lentils (see note)
  • 3 cups vegetable stock, plus extra
  • ½ lb (227 grams) elbow-shaped macaroni pasta (I use whole wheat)
  • chopped fresh parsley for garnish, optional
  • salt and pepper, to taste

Instructions

Make the savory cashew cream

  • In an upright blender, combine the drained cashews, water, miso, nutritional yeast, and Worcestershire. Blend on high until completely smooth, about 1 minute. Set aside.

Make the vegan Hamburger Helper

  • Set a large, heavy-bottomed pot over medium heat. Once hot, pour in the olive oil and swirl it around. Add the onions and sauté until very soft, about 8 minutes. Lower the heat if they’re browning too quickly.
  • Add the garlic, onion powder, garlic powder, paprika, and chili powder. Stir until fragrant, about 30 seconds. Add the tomato paste and stir, cooking out the raw tin-y flavor for a full minute.
  • Add the lentils and stir. Then, add the vegetable stock and stir once more. Cover the pot and bring to a boil. Once boiling, add the pasta and stir. Lower the heat to a simmer and continue to cook, lid slightly askew on top, until pasta is tender. The cook time will vary among brands, but typically hovers around 10-12 minutes. Keep popping in to stir it here and there. If the mixture is drying up too fast and the pasta is not adequately cooked, add more vegetable stock.
  • Once the pasta is tender and most of the liquid has been absorbed, pour in the savory cashew cream and stir. The mixture should be quite thick and saucy. Taste the pasta and lentils at this point. For some, it will be salty enough at this stage (due to the miso, Worcestershire and stock). If not, season with salt and pepper until it’s to your liking.
  • Finish with chopped fresh parsley (if using) and serve immediately. Enjoy!

Equipment

Recipe Notes

  • If you don’t want to bother making the cashew cream, you could substitute 1 cup of any unsweetened non-dairy creamer/rich milk that you enjoy. You will still blend it with the miso, nutritional yeast and Worcestershire as outlined in the first step.
  • You’ll need a scant ¾ cup dried lentils to make 2 cups cooked. You can use the following varieties here: black beluga, green, French de puy, or brown. I do not recommend using red split lentils.
  • I typically recommend seasoning with salt and pepper as you go, but not with this recipe. Boxed stock and bouillon pastes can be quite salty, and we also have miso and Worcestershire in the mix. Taste your finished product and add salt and pepper at the end to your liking!
Comforting, nostalgic, and wholesome, this vegan hamburger helper with lentils has loads of spiced tomato-y and cheesy flavor.