Vegan Beefaroni

Vegan Beefaroni Recipe

By Brand New Vegan


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

3/4 cup Ground Cashews

3 tbls Nutritional Yeast

3/4 tsp Salt

1/4 tsp Garlic Powder


1Cook pasta according to package instructions, drain

2Saute garlic in 1/4 cup Vegetable Broth until softened

3Stir in flour until it makes a thick paste

4Slowly whisk in Almond Milk and stir well to break up any clumps

5Season with Onion Powder and keep whisking until it begins to thicken

6Add in Pimentos, Bell Pepper, and Mushroom and continue to stir

7Once it has thickened slightly, add in drained pasta and stir to coat

8Fold in Diced Tomatoes and stir well

9Add Tomato Sauce, Basil, and Oregano

10Season with Salt and Pepper

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