Warm vegan sweet potato soup is the ultimate fall supper thanks to the correct balance of sweet and salty flavors. The ingredients in this vegan soup are whole.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- ½ large onion, diced
- 1 pound lean ground beef
- 1 (14.5 ounce) can peeled and diced tomatoes
- ground black pepper to taste
- 1 teaspoon dried oregano
- 6 ounces grated Parmesan cheese, divided
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 egg yolk
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
- Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
- Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
- Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
Nutrition Facts
| Calories | 851 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 5 g |
| Protein | 45 g |
| Saturated Fat | 17 g |
| Sodium | 751 mg |
| Sugars | 7 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! I especially loved the sauce. 🙂
A little plain but overall good (with garlic and pepper with each helping).
Make sure you start ahead of time…plan ahead. It takes a while but its yummy!
There was not enough sauce so my macaroni that wasn’t covered ended up hard. Also I think the size of the pan was worrying me as one seemed too big and one sort of okay. What size did others use
After putting this all together I didn’t have high hopes. It looked like it was going to be super dry but I followed the recipe and I was surprised how good it was. If I make it again I will probably either double the sauce or use less noodles. But as is, it was pretty good. I did mix it together on my plate to distribute the flavors a little betters day added a little garlic salt…cuz everything is better with more garlic!
The tomato sauce was very bland. I had to double the cheese sauce and it still didn’t cover the top completely. This recipe made a thin, but cheesy coating that didn’t even cover the pasta. It’s also missing the delicate spices that make this dish so appealing.
Delicious! I made extra bechamel sauce to increase creamy factor.
The measurements are TOTALLY off.
My hubby loved this. I didn’t have the right noodles and if I had it would have been perfect. Great flavor! Added a little red pepper flake as we like heat and a little more chopped garlic. Found this on a whim, tried it on my hubby (culinary test subject) and he loved it.
Read the reviews and doubled the tomatoes and sauce – turned out great! Didn’t taste very Greek to me – comments about adding nutmeg probably would have helped. All the same we really enjoyed it and will make again!
My hubby requested this dish and he LOVED this version! My picky kids even had seconds! I did double the sauce recipe and it was the perfect amount. Thanks for sharing!!!
This is amazing. The only changes I make: I add a diced green pepper, a little bit more cheese than what is called for here, and just a little bit of hot sauce in the meat and tomato layer to give it a kick.
This was really good. I used leftover Trader Joe’s mac n cheese (the kind from a box) in place of the noodles, and added a frozen pesto cube (ice-cube sized) to the sauce. Yum! My daughter asked if we could make it again tommorrow.
This recipe was very easy to make. Taste was OK, nothing special. Not sure which part makes this dish ‘Greek’, flavors were no different than other tomato-pasta bakes I have done in the past.
I read reviews on this before starting so I did double the sauce. I used 2.5 tbsp of both butter and flour, then added 2 cups of milk. Then added it to 2 egg yolks. DO NOT throw out the whites, you can whisk it and then add it to the sauce it makes if lighter. I didn’t add parmesan to sauce either I put it on top with a bit of nutmeg. I have to say I will use less pasta next time and more tomatoes this was dry and it needs more herbs as well. Neither my husband were really fussy on this and we both love greek food. Maybe with a few changes this might be a 5 star in our house.
Used penne instead, 2 cans of stewed tomatoes chopped & drained, b/c it is what I had on hand. Also at least doubled the cream sauce and voila, my family loved this!!!!! My husband just keeps saying “YUM!” over and over……..
Very tast. I spiced it up a little by addeing some chilli flakes and a dash of tomato chilli sauce to the meat while browning. I cooked the meat in the tomato juice till about half done before baking it. Also I think it would be better with more white sauce topping.. So next time I am going to thicken 2 cups of milk. A pinch of salt and pepper in the white sauce in also needed. I added the whole egg… (hate wasting the egg white).
We made this for the neighbors and served with a salad. Thought it was going to end up dry but really was not as you would think. Maybe could up the bechamel a little if you wanted an obvious sauce but proabably would not be as authentic. Good to esemble ahead of time and bake later
I’m giving this recipe a four because I think it would have been much better if I had followed the recipe more closely…I used crushed tomatoes (because that’s what I had on hand) instead of diced tomatoes and I think that was a problem. As another reviewer mentioned, I also would reduce the amount of pasta if I make this again. The sauce over the top was great! (I might even consider increasing the sauce.)
My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles – his mother uses penne pasta instead.
Awesome. Good stuff. Everyone loved it! Will make this one a regular!