Healthy Vegan Chef Boyardee

My kids used to love Chef Boyardee, but since going plant-based I hadn't yet found a healthy, good tasting substitute. Until now! This recipe has been adapted from Thriving Home Blog - Homemade Chef Boyardee Pasta.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: Chef Boyardee, Vegan, whole food plant based

Servings:

Calories: 246kcal

Ingredients

8 cups vegetable broth low sodium
28 ounces tomato sauce low sodium
1 tablespoon tomato paste
1 bay leaf
1/2 cup frozen chopped onion or fresh
1/2 cup frozen sliced carrots or fresh
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
16 ounces whole wheat pasta like rotini, penne, or elbows

Instructions

Pour vegetable broth into a large pot. Add tomato sauce, tomato paste, bay leaf, onion, carrots, minced garlic, oregano, & garlic powder. Stir to combine.
Heat until boiling and then reduce heat to low. Simmer for 10 minutes or until carrots are tender.
Remove pot from heat and use an immersion hand blender to blend sauce until creamy.
Bring sauce to simmer again and add in pasta. Cook for 10-15 minutes, stirring occasionally, until pasta is cooked and sauce is thick. Sauce will thicken more after cooking.

Notes

If you don't have an immersion hand blender, you can ladle to mixture into a blender and blend until smooth. Be VERY careful, because hot soup likes to splatter easily. I really recommend getting a hand blender!

Nutrition