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!