Skillet Macaroni and Tvp Beef Vegan

Indulge in the comforting, plant-based delight of Skillet Macaroni and TVP Beef Vegan, a one-pan recipe that delivers bold flavors and hearty textures. Perfect for busy weeknights, this dish combines tender macaroni pasta and protein-packed textured vegetable protein (TVP) simmered in a rich, tomato-based sauce infused with paprika, cumin, and soy sauce for a savory kick. Nutritional yeast adds a cheesy depth, while fresh parsley brightens each bite. Ready in just 35 minutes, this vegan skillet meal is easy, satisfying, and perfect for a cozy dinner. Pair it with a fresh salad or crusty bread for the ultimate meat-free comfort food experience.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Macaroni pasta
• 1 cup Textured vegetable protein (TVP)
• 2 cups Vegetable broth
• 1 cup Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 small Onion
• 2 cloves Garlic cloves
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 2 tablespoons Soy sauce
• 2 tablespoons Olive oil
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rehydrate the TVP: In a medium bowl, combine the TVP with 1 cup of warm vegetable broth. Let it soak for 10 minutes until the TVP is soft and fluffy. Drain any excess liquid and set aside.

Step 2

Cook the macaroni: Boil 2 cups of macaroni pasta in salted water according to the package instructions until al dente. Drain and set aside.

Step 3

Prepare the aromatics: Finely chop the onion and mince the garlic cloves.

Step 4

Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 1 minute until fragrant.

Step 5

Add the spices: Stir in paprika and ground cumin, mixing well to coat the onion and garlic.

Step 6

Cook the TVP: Add the rehydrated TVP to the skillet along with soy sauce. Cook for 4–5 minutes, stirring occasionally, allowing the flavors to meld.

Step 7

Create the sauce: Add the canned diced tomatoes, tomato paste, and the remaining 1 cup of vegetable broth to the skillet. Stir to combine and simmer for 5 minutes.

Step 8

Combine with pasta: Add the cooked macaroni to the skillet and stir well to coat the pasta in the sauce. Stir in nutritional yeast for a cheesy, umami-rich flavor.

Step 9

Season to taste with salt and black pepper. Allow the mixture to cook for 2–3 more minutes over low heat.

Step 10

Serve hot, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1336.4g)

Amount per serving	% Daily Value*
Calories	2098.5

Total Fat 46.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 4.8mg	0%
Sodium 3853.0mg	0%
Total Carbohydrate 272.7g	0%
Dietary Fiber 49.5g	0%
Total Sugars 37.0g
Protein 150.3g	0%

Vitamin D 0IU	0%
Calcium 586.7mg	0%
Iron 30.0mg	0%
Potassium 6391.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 28.5%

Carbs: 51.8%