How to Make Vegan Spaghetti - A Step-by-Step Guide

Vegan spaghetti is a delicious and satisfying plant-based twist on the classic Italian comfort food. This recipe combines the familiar flavors of traditional spaghetti with the health benefits of a vegan diet, making it a perfect choice for anyone looking to reduce their meat and dairy consumption.

What makes this vegan spaghetti recipe special is the use of simple, wholesome ingredients that come together to create a hearty and flavorful dish. The star of the show is the rich and sav...

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Ingredients

  • 1 large zucchini
  • ½ cup vegetable broth, or as needed, divided
  • 1 small onion, diced
  • 1 ½ tablespoons tomato paste
  • 1 small tomato, diced
  • 1 small portobello mushroom, cubed
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried marjoram
  • ½ (12 ounce) package veggie meat substitute (such as Yves® Ground Round)
  • 2 cups fresh spinach, roughly chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 1
  • Yield: 1 serving

  • Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
  • Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
  • Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
  • Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.
  • Nutrition

    443 cal.

    • Total Fat: 10g
    • Saturated Fat: 0g
    • Sodium: 1189mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 19g
    • Total Sugars: 20g
    • Protein: 43g
    • Vitamin C: 110mg
    • Calcium: 302mg
    • Iron: 9mg
    • Potassium: 2736mg