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
Print

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 $10

Ingredients

  • 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?

Instructions

  • 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 🙂

Notes

Happy Meatless Monday 🙂

Nutrition

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

Leave a Comment

Recipe Rating