Beefaroni (Vegan & Kid Friendly Copy Cat Recipe!)

This vegan version of the childhood favourite, beefaroni, is an easy and gluten free kid copycat that only take a couple of minutes to throw together! Super nostalgic, perfect for a busy weeknight, and SO delicious!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 461kcal

Author Abbey Sharp

Ingredients

8 oz uncooked chickpea macaroni
2 tsp olive oil
1 small onion finely chopped
1 300 g pack vegan ground “beef”
680 ml tomato sauce
1 tsp dried thyme
1 tsp dried oregano
2 tbsp brown sugar or maple syrup
2 tbsp nutritional yeast
Salt and pepper to taste
½ c vegan or regular parmesan or other hard cheese, or more to taste

Instructions

Cook the pasta according to the package directions and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until soft before adding the vegan ground beef, tomato sauce, thyme, oregano, sugar and nutritional yeast.
Cook until the tomato sauce reduces slightly and the flavours marry, about 10 minutes. Season with salt and pepper, to taste.
Add the pasta into the sauce and toss to coat. Serve topped with vegan (or regular) cheese, if desired.

Notes

Fully free to top this beefaroni with as much vegan cheese as you’d like. There’s no such thing as too much cheese. To get your kiddos involved, you can give them the option of putting on their own shredded cheese on top of their bowl of beefaroni.
Want to take this vegan beefaroni to next level?! Transfer your cooked beefaroni into a cast iron or casserole dish, top with gluten-free breadcrumbs and/or cheese, and broil until crispy or melted.
If this is for adults only, you can kick this up a notch with a teaspoon of cayenne pepper or crushed chili pepper to add some heat.

Nutrition