Vegan Classic Spaghetti with Meat Sauce
Elevate your pasta night with this hearty and flavorful Vegan Classic Spaghetti with Meat Sauce, a plant-based twist on a beloved Italian comfort dish. This recipe combines al dente spaghetti with a robust tomato-based sauce that features protein-rich vegan ground meat, aromatic veggies like onion, garlic, carrot, and celery, and a medley of Italian seasonings including oregano and basil. A dash of soy sauce and a sprinkle of nutritional yeast enhance the umami flavor, making every bite irresistible. Perfect for weeknight dinners, this dish is ready in just 45 minutes and serves four. Garnish with fresh parsley for a vibrant finish and enjoy a wholesome, dairy-free, and cruelty-free spin on a family favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 300 grams vegan ground meat
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 250 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, then drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic, diced carrot, and diced celery to the skillet, and cook for another 5 minutes until the vegetables begin to soften.
Increase the heat to medium-high and add the vegan ground meat. Cook for 5-7 minutes, breaking it up with a wooden spoon until browned.
Stir in the tomato paste and cook for another 2 minutes, then add the canned diced tomatoes, vegetable broth, and soy sauce.
Season with dried oregano, dried basil, salt, and black pepper. Stir to combine and bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for 15 minutes to thicken and develop flavor.
Stir in the chopped parsley and nutritional yeast, then remove from the heat.
Serve the sauce over the cooked spaghetti and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 34.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3741 mg | 80% | |
*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.
