American chop suey ~vegan, gluten free~

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!

American Chop Suey ~vegan, gluten free~

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!

American Chop Suey ~vegan, gluten free~

American chop suey ~vegan, gf~
Recipe type: Main
Cuisine: Vegan
  • 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
  • ⅛ teaspoon baking soda (optional)
  • sea salt and pepper to taste
  • 2 cups uncooked elbow macaroni
  1. 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.
  2. 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.
  3. Add a pinch of baking soda and flavor with sea salt and pepper.
  4. Meanwhile, cook macaroni according to package. Drain and add to sauce.
  5. Enjoy!

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

American Chop Suey ~vegan, gluten free~

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

Happy Meatless Monday :)