Vegan Spaghetti With Meat Sauce

Why You’ll Love This Recipe

You’ll love this vegan spaghetti because it’s simple, nourishing, and unbelievably delicious. The sauce is thick, meaty, and loaded with flavor, thanks to a combination of plant-based ground meat and aromatic seasonings. It’s a recipe the whole family will enjoy, even the non-vegans! Plus, it’s meal-prep friendly, freezer-friendly, and a great way to sneak in extra veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (regular or gluten-free)
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Vegan ground meat or crumbled tempeh/lentils
• Crushed tomatoes or tomato passata
• Tomato paste
• Dried oregano
• Dried basil
• Soy sauce or tamari (for umami flavor)
• Salt and black pepper
• Red pepper flakes (optional for heat)
• Fresh parsley or basil for garnish

Directions

1. Cook spaghetti according to package instructions until al dente. Drain, drizzle with olive oil, and set aside.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent.
3. Stir in garlic and cook for another 30 seconds until fragrant.
4. Add vegan ground meat (or lentils/tempeh) and cook until browned, about 5–7 minutes.
5. Stir in tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in crushed tomatoes, oregano, basil, soy sauce, salt, and pepper. Add red pepper flakes if desired.
7. Reduce heat to low and let the sauce simmer for 15–20 minutes, stirring occasionally, until thick and rich.
8. Toss the cooked spaghetti with the sauce or serve the sauce spooned over the pasta.
9. Garnish with fresh parsley or basil and serve warm.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Gluten-free: Use gluten-free spaghetti and tamari instead of soy sauce.
• Veggie boost: Add diced carrots, bell peppers, or mushrooms to the sauce.
• High-protein option: Use lentils or chickpeas as your “meaty” base.
• Creamy twist: Stir in a tablespoon of cashew cream or coconut milk for a velvety sauce.
• Spicy version: Add more red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftover spaghetti and sauce separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the sauce in a skillet over medium heat, adding a splash of water if it’s too thick, and toss with freshly reheated pasta. For freezing, store the sauce (without pasta) for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. What’s the best vegan meat substitute for this recipe?

Plant-based ground beef alternatives work best, but lentils or crumbled tempeh also make great options.

2. Can I make this recipe oil-free?

Yes. Simply sauté the onions and garlic in a few tablespoons of vegetable broth instead of oil.

3. What kind of pasta should I use?

Traditional spaghetti, whole wheat, or gluten-free varieties all work well.

4. Can I use fresh tomatoes instead of canned?

Yes. Use about 4–5 large ripe tomatoes, blended and cooked down until thickened.

5. How can I make the sauce richer?

Add a splash of red wine or a teaspoon of balsamic vinegar during simmering for depth of flavor.

6. Can I add vegetables to the sauce?

Absolutely! Carrots, zucchini, and mushrooms blend beautifully into the sauce.

7. How do I prevent the pasta from sticking together?

Toss it with a drizzle of olive oil after cooking and draining.

8. Can I make this ahead of time?

Yes. The sauce tastes even better the next day as the flavors meld together.

9. Is this recipe suitable for meal prep?

Definitely. Cook the sauce and pasta separately, then combine when reheating for best results.

10. What toppings go well with vegan spaghetti?

Try vegan parmesan, nutritional yeast, or a sprinkle of toasted breadcrumbs for extra flavor.

Conclusion

Vegan Spaghetti with Meat Sauce is a satisfying and wholesome dish that proves comfort food can be completely plant-based without sacrificing taste or texture. With its hearty sauce, tender noodles, and rich Italian flavors, it’s the perfect meal for weeknights, gatherings, or whenever you crave a comforting classic made cruelty-free.

Vegan Spaghetti With Meat Sauce

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A hearty and flavorful plant-based twist on the classic Italian spaghetti with meat sauce, featuring vegan ground ‘meat,’ rich tomato sauce, and aromatic herbs for a comforting and satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 12 oz (340 g) spaghetti (regular or gluten-free)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz (340 g) vegan ground meat or 1 ½ cups crumbled tempeh/lentils
• 1 can (28 oz / 800 g) crushed tomatoes or tomato passata
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp soy sauce or tamari
• Salt and black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• Fresh parsley or basil, for garnish

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Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, drizzle with olive oil, and set aside.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in vegan ground meat (or lentils/tempeh) and cook until browned, about 5–7 minutes.
5. Mix in tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in crushed tomatoes, oregano, basil, soy sauce, salt, and pepper. Add red pepper flakes if desired.
7. Reduce heat to low and let the sauce simmer for 15–20 minutes, stirring occasionally, until thick and rich.
8. Toss cooked spaghetti with the sauce or serve the sauce spooned over the pasta.
9. Garnish with fresh parsley or basil and serve warm.

Notes

• Use gluten-free spaghetti and tamari for a gluten-free option.
• Add diced vegetables like carrots, mushrooms, or bell peppers for extra nutrition.
• For a creamy variation, stir in a tablespoon of cashew cream or coconut milk.
• The sauce freezes well for up to 2 months.
• Reheat sauce gently with a splash of water if it thickens too much.

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 420
• Sugar: 9 g
• Sodium: 720 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 8 g
• Protein: 22 g
• Cholesterol: 0 mg