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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!

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, and I can no longer bring myself to buy prepared canned food at the grocery store.  (Other than canned beans or legumes.)  But after learning 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.

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.  

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, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.  After I prepared my own version of Vegetarian Pasta Bolognese, I knew I could recreate many of the dishes I was used to eating before meeting the vegetarian.  This dish is one particular result of that realization.

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!  Oh, one last thing, I served the Beefaroni with my homemade savoury scones.  There’s no recipe on the blog for these yet, but I will add it soon.  Great way to make a simple pasta dish just a little bit more special.

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4 from 1 vote

Skillet Vegetarian Beefaroni

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 374kcal
Author Lord Byron’s Kitchen


  • 600 grams prepared textured vegetable protein, Yves is a great brand!
  • 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


  • 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 textured vegetable protein (or ground beef); sauté for a few minutes until the garlic is cooked and the textured vegetable protein is 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.


Macaroni pasta is traditionally used in Beefaroni, but you can certainly use rotini or penne pasta if you wish. Also, add more or less of the dried red chili pepper flakes to suit your personal tastes.


Calories: 374kcal | Carbohydrates: 58g | Protein: 22g | Fat: 6g | Sodium: 693mg | Potassium: 707mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1130IU | Vitamin C: 17.6mg | Calcium: 62mg | Iron: 6.6mg

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This Post Has 45 Comments

  1. 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! :)
    1. Thanks, Madiha. I'm slowly becoming less and less fond of meat too. I'm sure John.e will be happy about that. :)
  2. 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!!
    1. Hahaha - Thank you! It was really good. I really enjoyed the bit of heat from the crushed red pepper flakes.
  3. "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?
    1. 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!
    1. 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.
    1. 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.
    1. 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.
  4. 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!

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