Skillet Macaroni and Tvp Beef Vegan
Indulge in the comforting, plant-based delight of Skillet Macaroni and TVP Beef Vegan, a one-pan recipe that delivers bold flavors and hearty textures. Perfect for busy weeknights, this dish combines tender macaroni pasta and protein-packed textured vegetable protein (TVP) simmered in a rich, tomato-based sauce infused with paprika, cumin, and soy sauce for a savory kick. Nutritional yeast adds a cheesy depth, while fresh parsley brightens each bite. Ready in just 35 minutes, this vegan skillet meal is easy, satisfying, and perfect for a cozy dinner. Pair it with a fresh salad or crusty bread for the ultimate meat-free comfort food experience.
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Recipe Information
Ingredients
- 2 cups Macaroni pasta
- 1 cup Textured vegetable protein (TVP)
- 2 cups Vegetable broth
- 1 cup Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 small Onion
- 2 cloves Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rehydrate the TVP: In a medium bowl, combine the TVP with 1 cup of warm vegetable broth. Let it soak for 10 minutes until the TVP is soft and fluffy. Drain any excess liquid and set aside.
Cook the macaroni: Boil 2 cups of macaroni pasta in salted water according to the package instructions until al dente. Drain and set aside.
Prepare the aromatics: Finely chop the onion and mince the garlic cloves.
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
Add the spices: Stir in paprika and ground cumin, mixing well to coat the onion and garlic.
Cook the TVP: Add the rehydrated TVP to the skillet along with soy sauce. Cook for 4–5 minutes, stirring occasionally, allowing the flavors to meld.
Create the sauce: Add the canned diced tomatoes, tomato paste, and the remaining 1 cup of vegetable broth to the skillet. Stir to combine and simmer for 5 minutes.
Combine with pasta: Add the cooked macaroni to the skillet and stir well to coat the pasta in the sauce. Stir in nutritional yeast for a cheesy, umami-rich flavor.
Season to taste with salt and black pepper. Allow the mixture to cook for 2–3 more minutes over low heat.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 37.0 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 6392 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
