5 from 1 vote
vegan beefaroni
Vegan Beefaroni
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Remember Chef Boyardee? I ate a ton of this as a kid. So what happens if you add Tomato Sauce to Macaroni & Mushrooms in Garlic Sauce? Vegan Beefaroni!
Course: Main
Cuisine: American
Author: Chuck Underwood
Ingredients
  • 8 oz Macaroni (Whole Wheat or Gluten Free)
  • 4-8 Cloves Garlic (minced)
  • 4 Tbls Flour (All Purpose or Gluten Free)
  • 2 1/4 cups Unsweetened Almond Milk (divided)
  • 2 Tbls Vegan Parmesan (optional)
  • 1/2 tsp Onion Powder
  • 1 Tbls Pimentos
  • 1/2 Red Bell Pepper (chopped)
  • 8 oz Sliced Mushrooms
  • 1 can Diced Tomatoes (15oz, drained)
  • 1 can Tomato Sauce (8oz)
  • 1/2 tsp Oregano
  • 1/2 tsp Basil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
Vegan Parmesan
  • 3/4 cup Ground Cashews
  • 3 tbls Nutritional Yeast
  • 3/4 tsp Salt
  • 1/4 tsp Garlic Powder
Instructions
  1. Cook pasta according to package instructions, drain
  2. Saute garlic in 1/4 cup Vegetable Broth until softened
  3. Stir in flour until it makes a thick paste
  4. Slowly whisk in Almond Milk and stir well to break up any clumps
  5. Season with Onion Powder and keep whisking until it begins to thicken
  6. Add in Pimentos, Bell Pepper, and Mushroom and continue to stir
  7. Once it has thickened slightly, add in drained pasta and stir to coat
  8. Fold in Diced Tomatoes and stir well
  9. Add Tomato Sauce, Basil, and Oregano
  10. Season with Salt and Pepper