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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.

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)

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.

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