Vegan Spaghetti Recipes
VEGAN SPAGHETTI
Super tasty, low-fat vegan spaghetti is a celiac-friendly Italian dish.
Provided by tjnurs
Categories World Cuisine Recipes European Italian
Time 40m
Yield 1
Number Of Ingredients 13
Steps:
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
- Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
- Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
- Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.
Nutrition Facts : Calories 442.5 calories, Carbohydrate 53 g, Fat 9.9 g, Fiber 18.7 g, Protein 43.1 g, SaturatedFat 0.4 g, Sodium 1189.3 mg, Sugar 20.2 g
VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
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