Kids of all ages, even grown ups, will love this home-cooked version of the classic Chef Boyardee Beefaroni. Perfectly cooked macaroni, smothered in a zesty sauce with chunky tomatoes and “beef” is the ideal comfort nostalgic dish. Even the most diehard meat lover won’t be able to resist!
SKILLET VEGETARIAN BEEFARONI
I’m going to admit something that I really shouldn’t, but this recipe post really needs it to be said. When I was a kid, I loved anything Chef Boyardee. My personal favourites were the overstuffed ravioli and, of course, the Beefaroni. Well, needless to say, my tastes have changed over the years, which is why I had to perfect this Skillet Vegetarian Beefaroni.
Until McKenna moved in with us, we never bought prepared canned food at the grocery store. (Other than canned beans or legumes.) But, she loves it and can’t do without her favourite pasta shapes in tomato sauce! After I learned how to cook with textured vegetable protein, and realizing how much potential there was using that particular product, all of my childhood favourite recipes became mealtime options once again.
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IT’S FREEZER FRIENDLY TOO!
I have made this recipe several times now and it turns out delicious every single time. One of the really cool things about this dish is that you can easily freeze it and reheat it. You will note from the recipe card at the bottom of this post, that this dish makes a rather large amount. To freeze, simply allow the finished dish to cool completely. Package it in serving sized freezer-friendly containers and freeze.
To reheat, I prefer to remove the container from the freezer in the morning before I go to work and place it in the refrigerator. Then, when I arrive home, I add a few tablespoons of water to a large, deep skillet, and toss in the semi-frozen Beefaroni. On medium heat, allow the water to help steam out the rest of the coldness and in no time at all, the pasta will return to its original, glorious state.
Once the pasta is completely thawed and loose – do not break it up when it’s reheating, let the pasta relax and separate on its own – add a tablespoon or two of good olive oil to help bring back the shine and gloss of what looks like a freshly cooked Skillet Vegetarian Beefaroni.
HERE IS WHAT YOU WILL NEED:
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Vegetarian Beef Crumbles – You can find these just about anywhere these days! They are a vegetarian version of ground beef. The most common brand in our area is Gardein.
- Pasta – You can use any short-cut pasta, like macaroni, fusilli, penne, etc.
- Tomato Paste – This is where that deep tomato flavour comes from!
- Canned Tomatoes – Get the best bang for your dollar by purchasing whole canned tomatoes and chopping them yourself. If you’re a home canner, use your own canned diced tomatoes.
- Onion – I like to mince the onion so that I don’t see big chunks of it in the pasta.
- Garlic – No matter what pasta dish you’re making, garlic is a must!
- Parsley – A bit of greenery and freshness will never hurt anyone!
- Seasonings – Paprika, salt, and ground black pepper.
- Dried Red Chili Flakes – If you like a bit of warmth to your pasta, add the chilies; if not, leave them out!
- Olive Oil
WHAT IS TEXTURED VEGETABLE PROTEIN?
If you have been following my blog, you certainly will have noticed that I love to cook with textured vegetable protein (TVP). The product is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. Because it is cheap and widely available, it is popular amongst many people cooking on a budget, in vegetarian cooking and is used in some vegan recipes.
Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Using TVP, one can make vegetarian or vegan versions of traditionally meat-based dishes. Try my Shepherd’s Pie or my Stuffed Pepper Soup. One of the most popular TVP dishes on my blog is my Vegetarian Korean Beef.
HOW TO MAKE SKILLET VEGETARIAN BEEFARONI:
This really couldn’t be easier. And the results for such little work are phenomenal! In a very large, deep skillet, sauté the onion in olive oil. Add the salt and pepper. Once the onion is translucent, add the minced garlic and the vegetarian beef crumbles. Sauté for a few minutes until the garlic is cooked and the crumbles are heated through.
If you are using real ground beef, you will need to cook until the beef is browned and cooked through! Stir in the paprika and the dried red chili pepper flakes, if you want some spicy heat. Once thoroughly mixed, transfer the mixture to a large metal bowl and set aside.
Add 5 cups of water to the skillet, bring to a boil and add 450 grams of elbow macaroni; allow the macaroni to cook in the skillet until the water has been absorbed. Don’t worry if the macaroni is not fully cooked; it will continue to cook in the next step. Add back the “meat” mixture back to the pot, along with the tomato paste, canned tomatoes along with the tomato juice. Stir all ingredients together and allow mixture to simmer until the liquid from the tomato juice has been absorbed.
Add the chopped parsley and continue to cook for one more minute. That’s it! You’re all done and you’ve only managed to make a mess of just one pot. Skillet Vegetarian Beefaroni is a winner, if you ask me! Serve hot with grated parmesan cheese and more fresh parsley.
NOT A VEGETARIAN? USE GROUND BEEF INSTEAD!
If you are completely against using textured vegetable protein, you could certainly substitute it with lean ground beef. Just cook the beef first and then drain the grease before continuing on with the recipe instructions.
Whatever you decide, textured vegetable protein or ground beef, you’re certainly in for a great meal. And, Dear Reader, you can leave the canned stuff at the store; this dish is certainly filling, hearty, healthier, and most certainly has less fillers and preservatives. Enjoy!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Skillet Vegetarian Beefaroni
Ingredients
- 600 grams vegetarian beef crumbles
- 450 grams elbow macaroni
- 5 ounces tomato paste
- 2 cans whole tomatoes, roughly chopped
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ cup fresh parsley, roughly chopped
- 1 tablespoon paprika
- ½ tablespoon dried red chili pepper flakes, optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a very large, deep skillet, sauté the onion in olive oil. Add the salt and pepper.
- Once the onion is translucent, add the minced garlic and the vegetarian beef crumbles (or ground beef); sauté for a few minutes until the garlic is cooked and the crumbles are heated through. (If using beef, you will need to cook until the beef is browned and cooked through.)
- Stir in the paprika and the dried red chili pepper flakes.
- Once thoroughly mixed, transfer the mixture to a large metal bowl and set aside.
- Add 5 cups of water to the skillet, bring to a boil and add 450 grams of elbow macaroni; allow the macaroni to cook in the skillet until the water has been absorbed.
- Don’t worry if the macaroni is not fully cooked; it will continue to cook in the next step.
- Add back the “meat” mixture, tomato paste, canned tomatoes along with the tomato juice.
- Stir all ingredients together and allow mixture to simmer until the liquid from the tomato juice has been absorbed.
- Add the chopped parsley and continue to cook for one more minute.
- Serve hot with grated parmesan cheese and more fresh parsley.
Notes
Nutrition
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Razena | Tantalisemytastebuds.com says
I remember eating this as a kid when it was first introduced in our supermarkets. My mother would make some or other soya protein dish at least once a week. That lasted for a few months only until the craving for beef got the better of my father.
byronethomas@gmail.com says
🙂 I think most of us can remember this type of meal when we were kids. Fond memories!
Catherine says
Byron, this looks fantastic, and I love that it is vegetarian. Have a great day, Catherine
byronethomas@gmail.com says
Thank you, Catherine!
Katalina @ Peas and Peonies says
This sauce looks so yummy, love the paprika addition!
byronethomas@gmail.com says
Thanks, Katalina. The paprika added a slight smoky flavour; it was delicious!
Molly ~ EasycookingwithMolly says
This looks Delicious n my mom still makes it for me whenever she visits us 🙂 Such a simple yet yum recipe.
byronethomas@gmail.com says
Your mom is awesome! 🙂
fearlessdining says
Crazy as it sounds, when I was pregnant with my first child, I craved Beef a Roni. Your recipe looks like a much healthier version 🙂
byronethomas@gmail.com says
That’s a wonderful craving; my ex wife craved potato chips and apple juice. Together! ;P
mboule1 says
Oh this reminds me of childhood! Love how yummy it looks!
byronethomas@gmail.com says
Thank you! 🙂
Madiha Nawaz says
I’m not a fan of beef meat so I am sure that I’d love this dish 🙂 Looks amazing and its dinnertime here so my stomach has started growling just by looking at it 🙂
Gorgeous photos of a very tempting looking dish and of course, a great recipe and write up as always 🙂
Thanks for sharing! 🙂
byronethomas@gmail.com says
Thanks, Madiha. I’m slowly becoming less and less fond of meat too. I’m sure John.e will be happy about that. 🙂
Traditionallymodernfood says
Looks Delish..love the sauce color
byronethomas@gmail.com says
Thank you! I love the colour of the sauce too. 🙂
Willow says
Since I am vegan, I love this recipe. Time to break out the TVP!
byronethomas@gmail.com says
TVP rocks! 😉 I should work for Yves.
Chrissie says
Ok, you are officially a miracle worker. I can’t stand that meat replacement stuff (what can I say, I’m a carnivore at heart I guess) but your photos had me drooling!! Great recipe Byron!!
byronethomas@gmail.com says
A miracle worker? Hahaha! Thanks so much!
Claudia | Gourmet Project says
Byron, you made me remember of my childhood ketchup & mayo spaghetti! The spices here seem so well matched, sounds great, will try!
byronethomas@gmail.com says
Hi Claudia – ketchup and mayo spaghetti? Hmmmm… I’m not sure about that one. 🙂
Katalina @ Peas & Peonies says
I need a bowl of these deliciousness for lunch!
byronethomas@gmail.com says
I’ve been getting so many comments on these, that I’m starting to crave them again. 🙂
Christopher Kimball says
What a great alternative to those canned versions!
byronethomas@gmail.com says
I still crave the canned version sometimes. Don’t tell anyone. 🙂
WhitBit's Indian Kitchen says
This actually looks exactly like beefaroni! Good job! I bet it tastes fab!
byronethomas@gmail.com says
Hahaha – Thank you! It was really good. I really enjoyed the bit of heat from the crushed red pepper flakes.
Binjal's VEG Kitchen says
awesome! great recipe! looks delicious!
byronethomas@gmail.com says
Thank you, Binjal. 🙂
Josh C. says
“1 can tomato paste”
I almost always buy a 6oz can of tomato paste when a dish calls for it. Most recipes only need a scant tablespoon or so buying a full, 15oz can is never typically the ask. Can you clarify if you mean a 15oz can or a 6oz can in your recipe?
byronethomas@gmail.com says
Hi Josh,
Yes, I always use a 6oz can of tomato paste when needed. I very rarely use less than the entire 6oz can. Thanks for dropping by. Let me know if you try the recipe. Cheers!
Paige @ Where Latin Meets Lagniappe says
This looks so delicious! I love using TVP too – I’ve made a mean chili with it in the past, and my kids never knew the difference! I can’t wait to try this recipe too! YUM!
byronethomas@gmail.com says
Thanks, Paige. I use it in chili too. Such a great product!
Levan Wee says
This skillet is so epic, I’m gonna call it the vegetarian Lynyrd Skillet, sweet home of Ala-amazingness. Thanks for sharing yet another awesome recipe Byron!
byronethomas@gmail.com says
Hahaha – thanks Levan!
Ange @ Little Kitchen Blue says
This does not look like a meat free dish! The sauce looks amazing. I’ve never used TVP, does it have much flavour?
byronethomas@gmail.com says
To be quite honest, I’ve tried the dried version of TVP only a few times; I tend to buy the pre-packaged/seasoned kind from the cooler section at my local grocery store. Yves is a great product. You can purchase seasoned types such as Italian or Mexican, or can you buy the original type. With the original flavour, you can add anything you like. I prefer to buy this one so that I can add my own seasonings and make it taste the way I prefer.
Jessica says
This was not good at all 🙁 I followed the recipe completely and it had a weird sweet flavor to it 🙁
byronethomas@gmail.com says
I’m so sorry to hear that, Jessica. I’m unsure of how your version of the recipe would develop a “weird sweet flavor.” As you can see, none of the ingredients are sweeteners with the exception of the added sugar to the canned tomatoes and tomato paste. Did you use the Yves brand of TVP? If not, there might be extra sugar in the brand you opted for.
Deborah says
I like seitan better than soy products, so I chopped some of that to use in this recipe. It turned out great!
byronethomas@gmail.com says
That’s a great idea, Deborah! We love seitan products as well and I am experimenting with making my own seitan. I will write a blog post when I perfect the recipe.
Kennith Likes says
I love it
Noreen says
I came across this recipe a few years ago when I was missing my favorite childhood dish and had a bag of TVP I wasn’t sure what to do with. I added a little vegetable broth to give it a heartier flavor. I’ve made it several times since and I love it! It tastes just like the real thing. Thank you for sharing!
byronethomas@gmail.com says
Thanks for the lovely comment, Noreen. It’s a favourite around my home too. 🙂