Vegan Spaghetti with Meat Sauce

Why You’ll Love This Recipe

You’ll love this vegan spaghetti because it’s flavorful, filling, and incredibly easy to make. The plant-based meat crumbles give it that familiar, hearty texture, while the aromatic tomato sauce brings authentic Italian flavor. It’s completely dairy-free, meat-free, and can easily be made gluten-free by swapping the pasta. This dish is comfort food made healthy—simple, satisfying, and always a hit.

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
• Plant-based ground “meat” (such as lentils, tempeh, tofu, or vegan crumbles)
• Crushed tomatoes or tomato sauce
• Tomato paste
• Italian seasoning
• Dried oregano
• Crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Nutritional yeast or vegan parmesan (optional, for serving)

Directions

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another 1–2 minutes until fragrant.
4. Stir in the plant-based ground meat and cook until browned, breaking it apart with a spoon as it cooks.
5. Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, salt, pepper, and red pepper flakes if using. Stir to combine.
6. Simmer the sauce for 15–20 minutes, stirring occasionally, until thickened and flavorful.
7. Toss the cooked spaghetti into the sauce, coating it evenly.
8. Garnish with fresh basil or parsley and a sprinkle of nutritional yeast or vegan parmesan before serving.

Servings and timing

This recipe serves about 4 people. Preparation takes around 10 minutes, and cooking time is approximately 25 minutes, for a total of 35 minutes.

Variations

• Use lentils or chopped mushrooms instead of vegan ground meat for a whole-food version.
• Add finely diced carrots, celery, or bell peppers for extra flavor and nutrition.
• Make it spicy by adding extra red pepper flakes or a splash of hot sauce.
• Use gluten-free spaghetti or zucchini noodles for a lighter option.
• Stir in a splash of vegan red wine while simmering the sauce for a richer flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also freeze the sauce (without the pasta) for up to 2 months. Thaw overnight in the fridge and reheat before serving with fresh pasta.

FAQs

1. What kind of vegan meat works best for this recipe?

Plant-based ground crumbles, crumbled tempeh, or lentils all work beautifully depending on your preference.

2. Can I make this recipe gluten-free?

Yes, just use gluten-free spaghetti or another gluten-free pasta variety.

3. Can I add vegetables to the sauce?

Absolutely! Finely diced carrots, zucchini, mushrooms, or spinach blend perfectly into the sauce for added nutrients.

4. How can I make the sauce thicker?

Simmer it uncovered for a few extra minutes, or add a spoonful of tomato paste to enhance the texture and flavor.

5. Is this dish high in protein?

Yes, the vegan meat substitute or lentils provide a great source of plant-based protein.

6. What’s the best way to add richness to the sauce?

A drizzle of olive oil, a splash of red wine, or a sprinkle of nutritional yeast can deepen the flavor.

7. Can I use whole wheat pasta?

Definitely! Whole wheat pasta adds extra fiber and nutrients without changing the flavor much.

8. Can I prepare the sauce in advance?

Yes, the sauce can be made up to 3 days ahead and stored in the fridge. It tastes even better the next day as the flavors develop.

9. What can I serve with vegan spaghetti?

It pairs well with garlic bread, a side salad, or roasted vegetables.

10. Can I make this oil-free?

Yes. Sauté the onions and garlic in a bit of vegetable broth instead of oil.

Conclusion

This Vegan Spaghetti with Meat Sauce is a plant-based take on a timeless classic—hearty, flavorful, and deeply comforting. With a rich tomato sauce and protein-packed vegan meat, it’s the perfect dish for family dinners, meal prep, or cozy nights in. Simple to make and endlessly customizable, this recipe proves that you don’t need meat or dairy to enjoy a truly satisfying bowl of spaghetti.

Vegan Spaghetti with Meat Sauce

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A hearty, plant-based version of the classic Italian pasta dish, this Vegan Spaghetti with Meat Sauce combines rich tomato flavors, aromatic herbs, and protein-packed vegan meat for a comforting and satisfying meal.

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

Ingredients

• 12 oz spaghetti (regular or gluten-free)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz plant-based ground “meat” (lentils, tempeh, tofu, or vegan crumbles)
• 1 can (28 oz) crushed tomatoes or tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Nutritional yeast or vegan parmesan (optional, for serving)

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Instructions

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another 1–2 minutes until fragrant.
4. Stir in the plant-based ground meat and cook until browned, breaking it apart with a spoon as it cooks.
5. Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, salt, pepper, and red pepper flakes if using. Stir to combine.
6. Simmer the sauce for 15–20 minutes, stirring occasionally, until thickened and flavorful.
7. Toss the cooked spaghetti into the sauce, coating it evenly.
8. Garnish with fresh basil or parsley and a sprinkle of nutritional yeast or vegan parmesan before serving.

Notes

• Use gluten-free pasta for a gluten-free version.
• For a whole-food option, substitute lentils or mushrooms for vegan ground meat.
• Store leftovers in the refrigerator for up to 4 days or freeze the sauce for up to 2 months.
• Make it oil-free by sautéing vegetables in vegetable broth instead of olive oil.
• Add extra vegetables like carrots, celery, or bell peppers for more nutrition.

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 420
• Sugar: 8g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 0mg