Vegan Spaghetti Recipes

VEGAN SPAGHETTI

Vegan Spaghetti image

Super tasty, low-fat vegan spaghetti is a celiac-friendly Italian dish.

Provided by tjnurs

Categories World Cuisine Recipes European Italian

Time 40m

Yield 1

Number Of Ingredients 13

Ingredients

1 large zucchini
½ cup vegetable broth, or as needed, divided
1 small onion, diced
1 ½ tablespoons tomato paste
1 small tomato, diced
1 small portobello mushroom, cubed
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon dried marjoram
½ (12 ounce) package veggie meat substitute (such as Yves® Ground Round)
2 cups fresh spinach, roughly chopped

Steps:

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

Nutrition Facts : Calories 442.5 calories, Carbohydrate 53 g, Fat 9.9 g, Fiber 18.7 g, Protein 43.1 g, SaturatedFat 0.4 g, Sodium 1189.3 mg, Sugar 20.2 g

VEGETARIAN SPAGHETTI

Vegetarian Spaghetti image

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

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