Vegan Beef, Tomato & Macaroni Soup

Shredded vegan “beef” and macaroni, in a rich tomato and vegetable soup. This soup is hearty and warming, so it’s ideal to warm up with now the weather has cooled down

For the mock beef, I used no beef pieces by Dopsu. It’s available in both Tesco and Sainsbury’s, I usually buy it from Tesco, as it’s only £2. Other mock meats will work too, so if you can’t get a hold of Dopsu feel free to swap it for something similar. If you would like to make your own mock beef, you could try out my Beef Style Seitan recipe, it would work really well for this recipe

Yield; Four servings Cook time; One hour

You’ll need;

  1. One tablespoon of oil
  2. One small brown onion, peeled and finely diced
  3. One small carrot, peeled and thinly sliced
  4. One stick of celery, finely diced
  5. Two cloves of garlic, minced
  6. One 400g tin of tomatoes, blended until smooth
  7. One 500g carton of passata
  8. 300ml hot beef style stock, I used one cube Oxo Meat Free Beef Flavour dissolved in 300ml hot water
  9. Half a teaspoon of dried both rosemary and dried thyme
  10. 75g (this is the dry, uncooked weight) macaroni
  11. 140g mock beef, I used half a bag of Dopsu No Beef Pieces


  • Start by heating the oil in a large saucepan over a medium heat. Once it’s warmed up, add in the onion, carrot and celery. Give them five minutes to start to soften
  • Next, add in the garlic and carry on cooking the vegetables for another five minutes
  • Now add in the tomatoes, passata, stock and herbs. Season to taste with salt and black pepper. Pop a lid on the saucepan and let the soup simmer for 30 minutes, stirring every now and then
  • After 30 minutes, cook the macaroni as per the instructions on the packet. While the pasta cooks, cook the mock beef. I cooked it from frozen in a non-stick pan over a medium heat for 10 minutes, until the edges started to go crispy. If you’re cooking beef style seitan it will only need around five minutes to cook
  • Once the pasta is cooked, thoroughly drain it and add it into the soup. Then remove the vegan beef from the frying pan, shred/slice it into thin strips, then add it into the soup
  • Give the soup a good stir through and then serve

This would make for a lovely lunch or dinner, especially served with slices of crusty bread. Or pair the soup with a dairy free cheese toastie for a comforting, substantial meal

This Garlic Bread Cheese Toastie would be the perfect accompaniment to this soup

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