Vegetarian American Chop Suey Crock Pot
Savor the comforting flavors of this Vegetarian American Chop Suey Crock Pot recipe—a hearty, slow-cooked twist on a classic American pasta dish. This one-pot meal combines tender elbow macaroni, a rich medley of crushed tomatoes and tomato sauce, and sautéed vegetables like diced yellow onion, green bell pepper, and garlic, all simmered to perfection in a flavorful base of vegetable broth and Italian seasoning. A hint of soy sauce adds a unique umami depth, while optional red pepper flakes bring a touch of heat for those who crave a spicy kick. Topped with melty shredded cheddar cheese and brightened with a sprinkle of fresh parsley, this effortless crock pot recipe is perfect for busy weeknights or cozy weekend dinners. Quick to prep and designed to feed a crowd, this vegetarian comfort food favorite is sure to please everyone at the table.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 15 oz Tomato sauce
- 2 cups Vegetable broth
- 2 tbsp Soy sauce
- 2 tsp Italian seasoning
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh parsley, chopped (optional for garnish)
Instructions
Cook the elbow macaroni in salted boiling water for 2 minutes less than the package instructions, as it will continue cooking in the crock pot. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and green bell pepper, and cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the crushed tomatoes, tomato sauce, vegetable broth, soy sauce, Italian seasoning, red pepper flakes (if using), salt, and black pepper to the crock pot. Stir to combine.
Add the cooked macaroni and mix everything well.
Cover the crock pot and cook on Low for 4 hours or on High for 2 hours, stirring occasionally.
Before serving, sprinkle shredded cheddar cheese over the top and let it melt for a few minutes.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.8 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 972 mg | 21% | |
*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.
