Vegetarian Macaroni and Beef
Get ready to savor the ultimate comfort dish with this Vegetarian Macaroni and Beef recipe! A plant-based twist on a classic, this hearty one-pot meal features tender elbow macaroni coated in a rich, savory tomato sauce infused with garlic, onions, and colorful bell peppers. The star of the dish is the vegetarian ground beef substitute, seasoned with aromatic herbs like basil and oregano, along with a subtle kick from red pepper flakes. Quick and easy to prepare, this recipe is ready in just 45 minutes, making it perfect for busy weeknights or cozy family dinners. Serve it hot, garnished with fresh parsley and grated parmesan for an irresistible finish. Packed with flavor and vegetarian-friendly, this dish is sure to become your next go-to comfort food!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 2 cloves garlic, minced
- 12 ounces vegetarian ground beef substitute
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- parmesan cheese, grated (optional, for serving)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the diced onion and bell pepper to the skillet, sautéing for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the vegetarian ground beef substitute to the skillet. Cook, breaking it up with a spoon, until it is browned and heated through, about 5-7 minutes.
Stir in the canned diced tomatoes and tomato paste, mixing well with the other ingredients.
Season the mixture with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Reduce the heat to low and simmer for about 10 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the skillet, stirring to coat the pasta thoroughly with the sauce.
Serve hot, garnished with chopped fresh parsley and optional grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 37.4 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2721 mg | 58% | |
*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.
