American Chop Suey, Vegan and Gluten-Free

The best recipe for American Chop Suey
american chop suey vegan gluten free best recipe

I know it’s spring, but it certainly didn’t feel like it this past weekend!

I started training for the Hyannis half-marathon that takes place at the end of May. For the entire 10 miles of running in the cold rain all I could think about was curling up in front of the fire with a bowl of American chop suey, the perfect comfort food!

I loved American chop suey as a kid!  Traditionally it is made with ground beef, so I haven’t had it in decades!  This recipe uses red lentils instead!  I used gluten-free elbow macaroni, but feel free to use any type of pasta you prefer!  I add a pinch of baking soda to my tomato sauce to reduce the acidity. Some people add a pinch of sugar instead.  I’ve heard this is an old-wives tale and that it really doesn’t lower the acidity, but I still do it…habit I guess!

Lentils are an excellent source of vegan protein, 18 grams in 1 (cooked) cup!  Lentils have been praised for lowering one’s risk of heart disease due to their high content of fiber, folate and magnesium.  Magnesium is also glorified as an anti-aging nutrient because it increases blood flow helping to deliver oxygen and nutrients throughout the body.

Lentils may be tiny, but they are powerful!

This dish packs a little spice from the crushed red pepper flakes, consider omitting it for a more “kid-friendly” recipe.

I wonder what meal I’m going to be dreaming of on next week’s run!? 🙂

american chop suey vegan gluten free best recipe

American Chop Suey

The best recipe for American Chop Suey
Course Kid food, Main Course
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 446kcal
Cost $


  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • ¼ cup tomato paste preferably organic
  • 4 cups vegetable broth
  • 1 cup red lentils
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • teaspoon baking soda optional
  • sea salt and pepper to taste
  • 2 cups uncooked elbow macaroni
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until cooked down and translucent. Add minced garlic and sauté for a few more minutes, stirring occasionally.
  • Add tomato paste, broth, lentils and crushed red pepper flakes. Bring to a light boil, turn heat down, cover and simmer on low until lentils are soft, around 20 minutes.
  • Add a pinch of baking soda and flavor with sea salt and pepper.
  • Meanwhile, cook macaroni according to package. Drain and add to sauce.
  • Enjoy 🙂


Happy Meatless Monday 🙂


Calories: 446kcal | Carbohydrates: 82g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 783mg | Potassium: 431mg | Fiber: 11g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 4mg
Cristina C. RD LDN
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