Vegan American Chop Suey

Total time50 min

Prep time15 min

Cook time35 min

Tender elbow macaroni gets folded into a rich, simmered tomato sauce built from crushed tomatoes, tomato sauce, and a spoonful of tomato paste for extra depth. Diced onion and green bell pepper soften right in the pot, with garlic, oregano, basil, and a hit of red pepper flakes keeping every bite savory and a little bit cozy. The sauce thickens low and slow until it clings to each noodle, and a final few minutes on the heat lets the pasta soak up all that flavor before serving. It's the kind of one-pot, stick-to-your-ribs comfort food that feels nostalgic without any fuss, and it's a solid pick for a vegan weeknight dinner rotation. Serve it straight from the pot with a good grind of black pepper on top.

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Ingredients

6 servings

1 lb elbow macaroni
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
See all
1 ½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes (optional)
1 tsp worcestershire sauce
1 tsp salt, plus more for pasta water
½ tsp black pepper
1 tbsp olive oil

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander and set aside.
2
In the same pot, heat the olive oil over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.

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