Vegetarian Chef Boyardee
Bring nostalgic comfort to your table with this hearty and flavorful Vegetarian Chef Boyardee recipe! Perfectly tender elbow macaroni (or mini shells) is coated in a rich, homemade tomato sauce packed with aromatic Italian seasoning, hints of garlic, and the satisfying texture of protein-rich TVP. This veggie-friendly twist on the classic canned favorite is easy to whip up in just 45 minutes, making it an ideal weeknight meal for the whole family. Serve it warm, topped with grated Parmesan or plant-based cheese for a vegan option, and enjoy a wholesome, homemade alternative to a childhood favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Granulated sugar
- 1 cup Textured vegetable protein (TVP)
- 8 ounces Elbow macaroni or mini shells
- 0.25 cup Grated Parmesan (optional, use plant-based for vegan option)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes and add the tomato paste, stirring to combine.
Add the vegetable broth, Italian seasoning, salt, black pepper, and sugar, and stir until well incorporated.
Bring the sauce to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
While the sauce is simmering, prepare the TVP by hydrating it according to the package instructions (usually by rehydrating it with boiling water). Drain any excess water and add the TVP to the sauce, stirring to combine.
In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Mix the cooked pasta into the sauce, stirring until the pasta is fully coated and heated through.
Optional: Sprinkle with grated Parmesan or plant-based cheese before serving.
Serve warm and enjoy your homemade Vegetarian Chef Boyardee!
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 62.7 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 903 mg | 69% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7060 mg | 150% | |
*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.
