This quick and easy vegan spaghetti pasta is a midweek dinner recipe winner in my books.
If you’re a total beginner, (or in a huge rush) you can get this spaghetti meal going in under 15 minutes using a few ready-made, store bought items – the perfect time-saving hack.
If you have a little more time, you can zhoosh this meal up with some yummy extras, including starting with a traditional Italian soffrito (onion, celery, carrot), flat Italian parsley and savory baby portabello mushrooms.
Plant-Based Spaghetti Protein Choices:
Tonight’s version uses soya mince crumbles, but you can swap the soya with:
🌱Loads of yummy chopped brown mushrooms
🌱A tin of brown lentils
🌱Red lentils
🌱A combo of any or all of the above!
TIP: If you’re using dehydrated soya mince, add a tablespoon of vegan Worcestershire sauce (eg Maggie Lazenby) and a dash of vegan beef stock to the rehydration water for an added boost of savory flavor.
Superfast 15-minute version (beginner vegans)
1) Put a pot of spaghetti pasta on the boil
2) Sautee achopped onion in some olive oil
3) Add your protein + brown it (soya mince, lentils, mushrooms etc)
4) Add your fave premade arrabbiata sauce
5) When heated through, add drained spaghetti + mix it up nice & good
6) Season with nutritional yeast, fresh basil or parsley + devour!
Fancy-pants version (under 30 minutes)
1) Put a pot of spaghetti pasta on the boil. Begin rehydrating dried soya chunks in water, Lazenby sauce and vegan beef stock, if using.
2) Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
3) Start your soffrito. Sautee a chopped onion and 1/2 cup of cubed celery in some olive oil till onions are translucent.
4) Add a grated carrot and your soya mince (drained, reserve the liquid if you rehydrated it). Brown the soya and carrot.
(If you’re using precooked lentils, you’ll add them to the pot after sauce in step 5.) .
5) Add your fave premade arrabiatta or napoletana spaghetti sauce and pre-cooked lentils.
6) Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and 1/2 cup of wet/ 1 tablespoon of dry vegan beef stock.
7) Heat sauce through and add the drained, cooked, spaghetti pasta to the sauce, coating well
8) Season with 2 tablespoons nutritional yeast, fresh basil or parsley and nom!
- 200g dried spaghetti pasta
- 250 grams Soya mince crumbles
- 2 tablespoon Maggie Lazenby sauce
- 1 cube / tablespoon vegan beef stock
- 250g quartered cremini or baby portabello mushrooms
- 1 tablespoon olive oil
- 1 chopped onion
- ½ cup of celery, cubes
- 1 carrot, grated
- 1 Arrabiatta or napoletana spaghetti sauce
- 2 tablespoons nutritional yeast
- 1 handful of fresh basil or parsley and nom!
- Put a pot of spaghetti pasta on the boil. Begin rehydrating dried soya chunks in water, Lazenby sauce and vegan beef stock, if using.
- Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
- Start your soffrito. Sautee a chopped onion and ½ cup of cubed celery in some olive oil till onions are translucent.
- Add a grated carrot and your soya mince (drained, reserve the liquid if you rehydrated it). Brown the soya and carrot.
- If you're using precooked lentils, you'll add them to the pot after sauce in step 5.) .
- Add your fave premade arrabiatta or napoletana spaghetti sauce and pre-cooked lentils.
- Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and ½ cup of wet/ 1 tablespoon of dry vegan beef stock.
- Heat sauce through and add the drained, cooked, spaghetti pasta to the sauce, coating well
- Season with 2 tablespoons nutritional yeast, fresh basil or parsley and nom!
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