Vegan Fettuccine with Meat Sauce
Indulge in the hearty comfort of Vegan Fettuccine with Meat Sauce, a plant-based twist on a classic Italian favorite. This recipe features tender vegan fettuccine tossed in a rich, aromatic sauce made with a savory vegan ground beef substitute, chunky diced tomatoes, and a medley of fresh aromatics like onion, garlic, carrot, and celery. Seasoned with Italian spices, soy sauce for depth, and a touch of red pepper flakes for subtle heat, it’s a dish that balances bold flavor with wholesome goodness. Ready in just under an hour, this vegan fettuccine dish is perfect for a cozy dinner and makes a satisfying option for meat-free meal planning. Garnished with bright, fresh parsley, it’s a vibrant, dairy-free and protein-packed pasta recipe you’ll turn to again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces fettuccine pasta, vegan
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 12 ounces vegan ground beef substitute
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the vegan fettuccine and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery to the skillet. Continue to cook for about 5 minutes or until the vegetables soften.
Add the vegan ground beef substitute to the skillet, breaking it up with a spoon, and cook for about 5 minutes until it's browned and heated through.
Stir in the tomato paste, canned diced tomatoes with their juice, and vegetable broth. Mix well to combine.
Add soy sauce, dried oregano, dried basil, red pepper flakes, black pepper, and salt. Stir the sauce well and bring it to a simmer.
Lower the heat to medium-low and let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Taste and adjust the seasoning if necessary. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.
Add the cooked fettuccine to the sauce, tossing until well coated.
Serve the vegan fettuccine with meat sauce hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 36.6 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3420 mg | 73% | |
*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.
