Vegan Spaghetti

Vegan spaghetti, made with simple, easy-to-get ingredients in just 30 minutes. It’s definitely one of my favorite comfort foods!

Vegan spaghetti is a family favorite. This fantastic recipe only requires 30 minutes and is extremely easy to make. Creating vegan versions of your favorite pasta recipes is so simple, you just need to use plant-based protein and vegan cheese instead of the animal alternative of these ingredients.

I could live only on pasta, that’s why I was so happy when I went to Italy a few years ago, as I could eat the most amazing vegan pasta dishes for a whole week. If you love pasta as much as I do, don’t forget to try my vegetable pasta, vegan Alfredo, and vegan lasagna.

Ingredients and substitutions

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
• Garlic.
• Onion.
• Vegan ground beef: I like Beyond Meat, but any brand will do. You could also use any type of plant-based protein, like lentils, other legumes, tofu, or textured vegetable protein.
• Marinara sauce: store-bought is okay, but homemade marinara sauce is extremely delicious, affordable, and easy to make.
• Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this dish. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
• Tomato paste.
• Italian seasoning or oregano: I prefer Italian seasoning, but if oregano is the only thing you have on hand, go for it!
• Salt: I used ionized salt, but any salt will do.
• Unsweetened non-dairy milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for this recipe.
• Dried spaghetti: any type of pasta is okay. Use gluten-free if needed.

Dietary variations

• Make it gluten-free: use gluten-free pasta.
• Make it soy-free: instead of soy milk, just any other unsweetened non-dairy milk. Almond milk and cashew milk are my favorite ones for this recipe besides soy milk.
• Make it oil-free: you could use some water or vegetable stock for cooking instead of oil and use oil-free vegetable stock and marinara sauce. Check if the vegan ground beef is made with oil, and use another source of plant-based protein instead if needed.

How to make vegan spaghetti

1. Add the oil to a large skillet and when it’s hot, add the garlic and onion. Cook over medium-high heat until tender.
2. Add the vegan ground beef, stir and cook until golden brown.
3. Add all the remaining sauce ingredients, stir and cook for 5 more minutes.
4. Meanwhile, cook the spaghetti according to package directions.
5. Toss pasta with sauce and serve immediately.

How to store

• Refrigerator: store in an airtight container in the refrigerator for about 1 week.
• Freezer: store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.
• Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some vegetable stock or water if needed.

What to serve with it

Serve it with vegan Caprese salad, vegan garlic bread, or bruschetta for a perfect Italian-inspired dinner!

Looking for more vegan pasta recipes?

• Vegan mac and Cheese
• Vegan Pasta Salad
• Vegan Alfredo Sauce
• Lemon Pasta
• Vegan Stuffed Shells

Did you make this vegan spaghetti recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Vegan Spaghetti

• Author: Iosune
• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins
• 4 1x
• Main Dish, Pasta, Dinner
• Italian
• Vegan

★★★★★ 5 from 1 reviews

Servings 4 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan spaghetti, made with simple, easy-to-get ingredients in just 30 minutes. It’s definitely one of my favorite comfort foods!

Ingredients

• 1–2 tbsp extra virgin olive oil
• 4 cloves of garlic, sliced
• 1 medium onion, chopped
• 16 ounces vegan ground beef (450 g), see note for alternatives
• 1 24-ounce jar marinara sauce (680 g)
• 1 cup vegetable stock (240 ml)
• 2 tbsp tomato paste
• 2 tsp Italian seasoning or oregano
• ½ tsp salt
• 1 cup unsweetened soy milk (240 ml), or any other unsweetened non-dairy milk
• 8 ounces dried spaghetti (225 g)

Instructions

1. Add the oil to a large skillet and when it’s hot, add the garlic and onion. Cook over medium-high heat until tender (about 5 minutes), stirring occasionally. 
2. Add the vegan ground beef, stir and cook until golden brown (about 5 to 10 minutes), stirring occasionally.
3. Add marinara sauce, vegetable stock, tomato paste, Italian seasoning or oregano, salt, and milk, stir and cook for 5 more minutes, also stirring occasionally.
4. Meanwhile, cook the spaghetti according to package directions. Drain and set aside.
5. Toss pasta with sauce and serve immediately with some shreddable vegan mozzarella on top, or any other vegan cheese (optional). Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Notes

• You could use some water or vegetable stock for cooking instead of oil and use oil-free vegetable stock and marinara sauce. Check if the vegan ground beef is made with oil, and use another source of plant-based protein instead if needed.
• I like Beyond Meat, but any brand of vegan ground beef is okay. You could also use any type of plant-based protein, like lentils, other legumes, tofu, or textured vegetable protein.
• Any type of oil or salt is okay. 
• Use another kind of pasta if you want, gluten-free if needed.

Nutrition

• Serving Size: 1/4 of this recipe
• Calories: 578
• Sugar: 14.9 g
• Sodium: 1864 mg
• Fat: 19.5 g
• Saturated Fat: 1.3 g
• Carbohydrates: 69.5 g
• Fiber: 5.9 g
• Protein: 32.7 g