Easy Vegan Spaghetti Pasta Recipe
Recipe type: Dinner
Cuisine: Italian
Cook time: 
Total time: 
Serves: 3 - 4
  • 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!
  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 ½ 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.
  5. If you're using precooked lentils, you'll add them to the pot after sauce in step 5.) .
  6. Add your fave premade arrabiatta or napoletana spaghetti sauce and pre-cooked lentils.
  7. 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.
  8. Heat sauce through and add the drained, cooked, spaghetti pasta to the sauce, coating well
  9. Season with 2 tablespoons nutritional yeast, fresh basil or parsley and nom!
Recipe by Swoontastic.com | Easy Vegan Recipes at https://www.swoontastic.com/easy-vegan-spaghetti-pasta-recipe/