Vegan Macaroni with Ground Beef
Indulge in the ultimate comfort food with this hearty Vegan Macaroni with Ground Beef recipe—perfect for plant-based eaters and anyone craving bold, savory flavors. Featuring tender macaroni pasta enveloped in a rich tomato-based sauce, this dish brings together vegan ground beef, vibrant vegetables like red bell pepper and carrots, and aromatic seasonings like oregano, basil, and thyme for a satisfying flavor-packed experience. Nutritional yeast adds a cheesy depth, while fresh parsley finishes the dish with a burst of freshness. Ready in just 45 minutes, this protein-rich, dairy-free, and meatless meal is ideal for weeknight dinners that don’t compromise on taste or nutrition. Vibrant, wholesome, and irresistible, this vegan twist on a classic is sure to become a household favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 8 ounces macaroni pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, grated
- 12 ounces vegan ground beef
- 14 ounces crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup nutritional yeast
- 2 tablespoons fresh parsley, chopped
Instructions
Cook the macaroni pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes or until translucent.
Stir in the minced garlic, diced red bell pepper, and grated carrot. Cook for another 4-5 minutes until the vegetables are softened.
Add the vegan ground beef to the skillet. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned.
Add the crushed tomatoes, vegetable broth, and tomato paste to the skillet. Stir well to combine.
Mix in the dried oregano, dried basil, dried thyme, salt, and black pepper. Bring the mixture to a simmer and let cook for 10 minutes, stirring occasionally.
Stir in the nutritional yeast and cooked macaroni pasta. Mix until the pasta is well-coated with the sauce.
Cook for an additional 2-3 minutes until the macaroni is heated through.
Serve hot, garnished with fresh parsley. Enjoy your vegan macaroni with ground beef!
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 46.6 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4209 mg | 90% | |
*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.
