Vegan Spaghetti with Chicken and Vegetables
Savor the ultimate comfort dish with a plant-based twist in this Vegan Spaghetti with Chicken and Vegetables recipe! Perfectly cooked spaghetti, which can easily be made gluten-free, is tossed in a rich, homemade tomato sauce brimming with vibrant zucchini, bell peppers, carrots, and seasoned to perfection with herbs like basil and oregano. Hearty, golden-brown plant-based chicken strips bring satisfying texture and protein, while a hint of optional crushed red pepper adds a touch of heat. Ready in just 40 minutes and ideal for weeknight dinners, this wholesome, flavor-packed dish is a must-try for both vegans and pasta lovers alike. Garnish with fresh parsley for a beautiful finish, and enjoy a comforting plate of goodness that’s sure to impress!
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Recipe Information
Ingredients
- 400 grams Spaghetti (gluten-free, if needed)
- 2 tablespoons Olive oil
- 250 grams Plant-based chicken strips
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, peeled and diced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 120 milliliters Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the plant-based chicken strips to the skillet and cook for 4-5 minutes, flipping occasionally, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic, zucchini, red bell pepper, and carrot to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned diced tomatoes, tomato paste, and vegetable broth. Add the dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Return the cooked plant-based chicken strips to the skillet and stir to combine. Cook for 2-3 minutes to heat through.
Toss the cooked spaghetti with the sauce until evenly coated. Adjust seasoning with additional salt and pepper if needed.
Serve the vegan spaghetti hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 36.7 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3154 mg | 67% | |
*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.
