Vegan Chicken Spaghetti
Indulge in the comforting and hearty flavors of this Vegan Chicken Spaghetti, a plant-based twist on a classic family favorite. This recipe features tender vegan chicken strips, perfectly cooked spaghetti, and a rich tomato sauce infused with aromatic garlic, sautéed onions, and vibrant red bell peppers. A sprinkle of nutritional yeast adds a cheesy depth to the sauce, while dried herbs like oregano and basil bring classic Italian charm. Ready in just 45 minutes, this dish is perfect for busy weeknight dinners or casual gatherings. Garnish with fresh basil leaves for a pop of color and flavor, and enjoy a wholesome, satisfying meal that's entirely vegan-friendly.
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Recipe Information
Ingredients
- 300 grams Vegan chicken strips
- 400 grams Spaghetti pasta
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 1 medium Red bell pepper
- 400 grams Canned crushed tomatoes
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 leaves Fresh basil leaves
- as needed for pasta Water
Instructions
Prepare all the vegetables: dice the onion, mince the garlic cloves, and slice the red bell pepper into strips.
Bring a large pot of water to a boil. Add a pinch of salt and cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sliced red bell pepper to the skillet. Cook for another 3 minutes until the peppers soften.
Stir in the vegan chicken strips and cook for 5-7 minutes, or until they are heated through and slightly browned.
Add the canned crushed tomatoes, nutritional yeast, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Add the cooked spaghetti to the sauce and toss until the pasta is well coated.
Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 45.3 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
