Vegan Spaghetti
User Reviews
4.7
741 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 -6
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Calories
484 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Spaghetti
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🍝 Craving spaghetti but keeping it plant-based? This vegan spaghetti recipe features a mind-blowing "meat" sauce made from walnuts and mushrooms that rivals the original! Ready in just an hour and packed with protein, it's comfort food that'll please everyone at your table.
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Ingredients
- 4 servings spaghetti or pasta of choice
- 4-5 cups assorted mushrooms whole is fine as we will be processing them
- 1 heaping cup walnuts raw, whole
- 2 tbsp. olive oil
- 1 large onion rough chop
- 2 celery stalks rough chop
- 3 medium-sized carrots rough chop
- 4 large cloves of garlic whole
- 1/2 tsp chili flakes
- 1 tsp cinnamon spice
- 1/2 tsp clove spice
- 2 tbsp. dry basil spice
- 1 tbsp. parsley spice
- 1 bay leaf
- 1/4 cup tomato paste
- 1 680 ml bottle of passata - I used organic
- 2 tbsp. vegetable stock paste
- 2-3 cups boiling water
- season to taste
Instructions
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into the food processor add your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing mixture to a boil.
- Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Notes
- When you process the mushrooms there will be larger chunks left as you process but don't keep going. You don't want to over-process them.
- When processing the carrots, celery and onion, garlic, you will likely want to over process. A pulp texture is great but try to avoid a smoothie texture.
- At this point, you could add red wine, 1 cup, deglaze for 5 minutes to remove alcohol and then add your passata.
- The longer you cook the sauce, the better, but if you're in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container. Always let red sauces cool before refrigerating.
Nutrition Information
Show Details
Serving
6
Calories
484kcal
(24%)
Carbohydrates
68.1g
(23%)
Protein
15.8g
(32%)
Fat
19.1g
(29%)
Saturated Fat
2.2g
(11%)
Polyunsaturated Fat
10.4g
Sodium
290.5mg
(12%)
Fiber
9.1g
(36%)
Sugar
12.6g
(25%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 68.1g | 23% |
| Protein | 15.8g | 32% |
| Fat | 19.1g | 29% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 10.4g | 61% |
| Sodium | 290.5mg | 12% |
| Fiber | 9.1g | 36% |
| Sugar | 12.6g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
741 reviews
Excellent
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