This vegan spaghetti recipe is a big bowl of comfort that's super easy to make. Loaded with saucy tomatoes and plant based meat crumbles, it's a satisfying and cozy meal that everyone will love.
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You guys loved my lentil Bolognese recipe, so I thought I'd do a simple vegan spaghetti recipe for those days when you want a big bowl of comfort on the table in about 35 minutes.
Serve with a fresh cucumber salad and a side of semolina bread.
💚Reasons You'll Love This Recipe
💚This vegan spaghetti is packed with fiber and protein for a hearty, well-rounded meal.
💚Kids love spaghetti in all forms. This recipe is sure to be a family hit!
💚You can make vegan spaghetti sauce ahead of time and freeze it. That way you'll always have a ready made meal on hand.
🛒Ingredients
- Plant-Based Meat Substitute: Use your favorite plant-based meat substitute. You can use walnut meat, crumbled tempeh, crumbled seitan or a soy based meat crumbles product. You could also use these tofu crumbles.
- Chopped Tomatoes: By far, the best tomatoes for any tomato based sauce are San Marzano tomatoes.
- Soy Sauce: We'll be marinating your meat substitute in soy sauce to enhance the umami flavor.
- Spices: Basil, oregano, smoked paprika, red pepper flakes and fresh garlic are what we'll be using to give this vegan spaghetti sauce that classic flavor.
- Olive Oil: Whenever you're making a classic sauce like this, I always recommend using extra virgin olive oil for the best flavor.
- Onion: When sautéed, onions release their natural sugars, creating a sweet and savory base for the sauce.
- Tomato Paste: Tomato paste intensifies the color and flavor of the vegan spaghetti sauce.
- Salt & Pepper: Makes all the other flavors pop.
👨🍳How To Make Vegan Spaghetti
Prepare The Meat Substitute
- In a bowl, marinate the meat substitute (e.g., tempeh, seitan, TVP, or plant-based ground meat) with soy sauce or tamari. If using TVP, rehydrate it according to package instructions before marinating.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated meat substitute and cook until it becomes browned and slightly crispy, about 5-7 minutes. If using TVP, follow the package instructions for cooking.
- Optionally, sprinkle smoked paprika over the meat substitute for added flavor. Stir well to combine.
Make The Vegan Spaghetti Sauce
- Heat the remaining 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add the crushed tomatoes and diced tomatoes to the skillet. Stir well to combine.
- Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the sauce. Stir again.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-25 minutes, stirring occasionally.
- Taste the sauce and adjust the seasonings as needed. If you prefer a sweeter sauce, you can add a pinch of sugar or a drizzle of maple syrup.
- While the sauce is simmering, bring a large pot of salted water to a boil.
Cook The Spaghetti
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Add the cooked meat substitute to the tomato sauce, stirring well to combine.
- Then, add the cooked spaghetti to the sauce and meat substitute mixture. Toss everything together to ensure the spaghetti is coated evenly with the sauce and meat substitute.
- Garnish with fresh basil leaves and vegan parmesan cheese (if desired).
🍽️Serving Suggestions
- Salad: This vegan kale salad would really round out a meal.
- Stuffed Mushrooms: These stuffed mushrooms would be excellent served with vegan spaghetti.
- Mushroom Bruschetta: Mushroom bruschetta would make an amazing accompaniment to this Italian meal.
- Garlic knots: Garlic knots are a classic addition to any meal with spaghetti.
❄️Storage Instructions For Vegan Spaghetti
Refrigerator
- Allow any leftover spaghetti to cool to room temperature before refrigerating. Store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer
- If you want to store it for a longer period, you can freeze the vegan spaghetti. Place cooled spaghetti in a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 2-3 months.
Reheating
- To reheat, you can use the stovetop or microwave. If using the stovetop, add a bit of water or vegetable broth to the pan to prevent the pasta from drying out.
🙋Frequently Asked Questions
What spaghetti is vegan?
Most traditional dried spaghetti noodles are vegan. The basic ingredients for traditional pasta typically include durum wheat semolina and water, and these do not contain animal products. However, it's always a good idea to check the specific ingredients list on the packaging, as some specialty or fresh pasta varieties might include eggs. If you're looking for a completely vegan option, choosing dried spaghetti made from durum wheat semolina is a safe bet.
How do you know when spaghetti is cooked?
Spaghetti is typically cooked to perfection when it reaches a state of "al dente," meaning it is tender but still has a slight firmness when bitten. To determine this, taste a strand a minute or two before the recommended cooking time is complete. The spaghetti should have a pleasant chewiness without being overly soft, signaling that it's ready to be drained and enjoyed.
How do vegans add protein to pasta?
Vegans add protein to pasta by incorporating plant-based protein sources into their meals. This can include topping pasta with legumes like lentils or chickpeas, adding tofu or tempeh to the sauce, or using vegan meat substitutes. Additionally, choosing whole-grain or legume-based pasta increases the protein content of the dish.
You Might Also Like These Vegan Pasta Recipes
📖 Recipe
Vegan Spaghetti
This vegan spaghetti recipe is a big bowl of comfort that's super easy to make. Loaded with saucy tomatoes and plant based meat crumbles, it's a satisfying and cozy meal that everyone will love.
Ingredients
For The "Meat" Crumbles
- 1½ cups of your favorite meat substitute e.g., crumbled tempeh, seitan, TVP, or plant-based ground meat
- 1 tablespoon soy sauce or tamari for gluten free
- 1 tablespoon olive oil for cooking the meat substitute
- ½ teaspoon smoked paprika optional, for added flavor
For The Vegan Spaghetti Sauce
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 28 ounce can can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes adjust to your spice preference
- Salt and black pepper to taste
For The Spaghetti
- 12 ounces whole wheat spaghetti
- Salt for boiling water
Instructions
Prepare the Meat Substitute:
- In a bowl, marinate the meat substitute (e.g., tempeh, seitan, TVP, or plant-based ground meat) with soy sauce or tamari. If using TVP, rehydrate it according to package instructions before marinating.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated meat substitute and cook until it becomes browned and slightly crispy, about 5-7 minutes. If using TVP, follow the package instructions for cooking.
- Optionally, sprinkle smoked paprika over the meat substitute for added flavor. Stir well to combine.
Prepare the Sauce:
- Heat the remaining 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add the crushed tomatoes and diced tomatoes to the skillet. Stir well to combine.
- Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the sauce. Stir again.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-25 minutes, stirring occasionally.
- Taste the sauce and adjust the seasonings as needed. If you prefer a sweeter sauce, you can add a pinch of sugar or a drizzle of maple syrup.
Cook the Spaghetti:
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Combine Sauce, Spaghetti, and Meat Substitute:
- Add the cooked meat substitute to the tomato sauce, stirring well to combine.
- Then, add the cooked spaghetti to the sauce and meat substitute mixture. Toss everything together to ensure the spaghetti is coated evenly with the sauce and meat substitute.
- Garnish with fresh basil leaves and vegan parmesan cheese (if desired).
Notes
Storage Instructions:
Refrigerator
- Allow any leftover spaghetti to cool to room temperature before refrigerating. Store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer
- If you want to store it for a longer period, you can freeze the vegan spaghetti. Place cooled spaghetti in a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 2-3 months.
Reheating
- To reheat, you can use the stovetop or microwave. If using the stovetop, add a bit of water or vegetable broth to the pan to prevent the pasta from drying out.
Nutrition
Calories: 568kcalCarbohydrates: 81gProtein: 28gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 4mgSodium: 801mgPotassium: 596mgFiber: 5gSugar: 3gVitamin A: 276IUVitamin C: 8mgCalcium: 175mgIron: 6mg
Tried this recipe?Let us know how it was!
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