The Best Vegan Spaghetti

Name: The Best Vegan Spaghetti
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 16 oz vegan ground beef (I used Beyond); 1 medium yellow onion, finely diced; 15 oz can lentils, drained and rinsed; 15 oz tomato sauce; 6 oz tomato paste; 1 cup water; 1 tsp Italian seasoning; 2 tsp dried parsley flakes; 1 tsp garlic powder; 1/4 tsp crushed red chili flakes; 1 tbsp vegan Worcestershire sauce, optional; 1 tbsp granulated sugar; 4 tbsp chopped fresh basil, optional; 16 oz spaghetti noodles; Vegan Parmesan; Dutch Oven Bread (or other crusty bread)

By Nora · Nora CooksPublic

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It’s true - this is The Best Vegan Spaghetti ever! Made with a meaty lentil and ground “beef”-packed tomato sauce, this is an easy weeknight meal you can prepare in a flash.

Prep: 5 min
Cook: 40 min
Total: 45 min
Servings: 6

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This recipe was taken from The Best Vegan Spaghetti · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

455 gvegan ground beef (I used Beyond)
1medium yellow onion, finely diced
425 gcan lentils, drained and rinsed
425 gtomato sauce
170 gtomato paste
1 cupwater
1 tspItalian seasoning
2 tspdried parsley flakes
1 tspgarlic powder
0.25 tspcrushed red chili flakes
1 tbspvegan Worcestershire sauce, optional
1 tbspgranulated sugar
4 tbspchopped fresh basil, optional
455 gspaghetti noodles
—Vegan Parmesan
—Dutch Oven Bread (or other crusty bread)

Steps

1
In a large skillet over medium-high heat, add the vegan beef and onion. Cook, stirring frequently, until the vegan meat has browned and the onion is translucent.
2
Add the lentils, tomato sauce, tomato paste, water, Italian seasoning, parsley, garlic powder, chili flakes, Worcestershire sauce and sugar.
3
Stir well to combine. Bring to a boil, then lower heat, cover the pot and simmer, for 30 minutes. Stir occasionally.
4
While the sauce cooks, bring a large pot of water to a boil. Cook the pasta according to package instructions, then drain and set aside.
5
Stir the fresh basil into the sauce, if using, and serve over cooked spaghetti noodles with vegan parmesan and crusty bread, if desired. Enjoy!

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Per portion

Calories: ~18 kcal
Protein: ~0.5 g
Fat: ~0.1 g
Carbs: ~5.5 g
Fiber: ~0.8 g
Sodium: ~32.5 mg

9 ingredients still need USDA food links. dried parsley flakes, garlic powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Wheat

Partial · 7/16 ingredients linked