Vegan Macaroni combines a rich, creamy tomato sauce, zesty garlic, red onion, and colorful orange and red bell peppers with bursts of fresh peas and tangy cilantro for a dish you can’t resist. Top this vegan macaroni recipe with green or black olives and serve with a crusty side of garlic toast for a perfect, hearty meal.
Hello hungry friends! I’m so excited to share this recipe with you today. It’s an adaptation from my favorite vegan cookbook, Vegan Bowls for Vegan Souls, and I’ve got to say it’s got to be the teacher’s pet of all vegan pasta recipes.
Over the next few months, I am going to try and post more recipes (sorry for lagging but I work full-time nights in the emergency room), and from time to time will feature the ones from this awesome cookbook. As a side note, if you haven’t bought this cookbook yet, it is a MUST-HAVE for all vegan kitchens. They even include 2 Coconut Bowls and spoons!
Ingredients for Ultimate Comfort Vegan Macaroni
Most importantly, this Vegan Macaroni starts with elbow macaroni, cooked al dente for 7 minutes. You can actually use any shape pasta you want, but I chose to keep it traditional here with the classic elbow shape. The rest of the ingredients are simple. Check them out below:
- Organic tomato sauce – I used Dave’s Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce but if you’re feeling energetic, make your own using my simple Vegan Tomato Sauce recipe.
- Olive oil – or use veggie broth to make it oil-free and whole-food-plant-based
- Fresh garlic – minced
- Red onion – diced
- Red and orange bell pepper – seeded and chopped
- Frozen peas – keep frozen until cooking time
- Chopped cilantro – a handful or more to your liking
- Nutritional yeast – optional but adds vitamins and gives it a cheesy flavor
- Sea salt and pepper – to taste
How to Make Ultimate Comfort Vegan Macaroni
- Step One – Cook and drain your pasta.
- Step Two – While pasta is cooking, saute garlic, onion, bell pepper in olive oil in large wok or fry pan. Don’t forget your peas.
- Step Three – Add the cooked macaroni to the pan of veggies, then pour the sauce on top and stir thoroughly. Allow to simmer for 5-10 minutes.
- Step Four – Turn off the heat, add the cilantro and cover allowing the cilantro to wilt.
- Step Five – Add the nutritional yeast and stir thoroughly.
Finally, scoop into coconut bowls, sprinkle with nutritional yeast and enjoy with a side of olives and warm, toasty bread.
Besides being so flavorful, this recipe makes a huge pot of Ultimate Comfort Vegan Macaroni. If you have a big family, it’s the perfect recipe to try. If you’re like me and just cooking for yourself and your partner, you’ll have left overs for a couple of days. I like to divide the entire pot into single-serving containers and heat it up as I get hungry.
This vegan macaroni is:
- Cheesy (if you add nutritional yeast)
And one of the best things about this recipe: you can add whatever veggies you have left over in the fridge. You don’t have to use the ones I used! Be creative, the sky’s the limit.
This Vegan Macaroni recipe combines a rich, creamy tomato sauce, zesty garlic, red onion, and colorful orange and red bell peppers with bursts of fresh peas and tangy cilantro for a dish you can’t resist. Top with green or black olives and serve with a side of garlic toast for a perfect, hearty meal.
- 16 oz elbow macaroni (I used Barillo)
- 1 tbsp olive oil (for oil-free use 1/4 cup vegetable broth)
- 1 medium red onion (diced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium orange bell pepper (diced)
- 24 oz tomato-based pasta sauce (I used Organics Roasted Garlic)
- 1/4 cup nutritional yeast (optional)
- sea salt & pepper (to taste)
- 3/4 cup peas (I used frozen)
- Fill a pot with water, add sea salt and bring to a boil. Add the macaroni and cook for 7-9 minutes. Stir occasionally so the pasta doesn’t stick together.
- While the pasta is cooking, heat olive oil in large pan or wok on medium heat. Add garlic and cook for 1 minute. Add onion and cook until translucent. Add bell pepper and cook lightly for 2 minutes, then add frozen peas. Place lid on pan and allow the peas to cook for 3-4 minutes.
- At this point, the macaroni should be done. Drain the macaroni and add it to your veggies. Add the sauce and stir thoroughly. Throw on some sea salt and pepper to taste. Allow to simmer 5-10 minutes just enough to meld the flavors together.
- Remove from heat, add the chopped cilantro and cover the pot to allow the cilantro to wilt before stirring it into the pasta.
- At this point, add in the nutritional yeast and give it a good stir. Scoop into Coconut Bowls and garnish with a sprinkle of nutritional yeast. Serve piping hot with a side of olives and warm, toasty bread.
- Category: Main Dish
- Cuisine: American
Ghosts of Food Blog Past
From time to time, I love to feature past recipes so you can see how my little Vegan blog has grown. Here are just a few:
- 7 months ago – Savory Vegan Lentil Loaf
- 1 year ago – Stuffed Holiday Acorn Squash
- 2 years ago – Vegan Enchilada Casserole