This zesty Taco Spaghetti recipe is incredibly satisfying, crowd-pleasing, and easy to assemble. It features a creamy tomato sauce and "meaty" chickpea-walnut taco crumbles (or swap in your own favorite grounds)! (Vegan, gluten-free, oil-free.)
This easy Taco Spaghetti recipe is so comforting, hearty, and infused with savory southwest flavors in every bite! It's a delicious Mexican-Italian fusion dish that brings together the flavor of tacos with saucy noodles. (Yes!)
The spaghetti is tossed in a simple creamy tomato sauce. Then we add zesty, protein-rich Chickpea-Walnut Taco Crumbles. Let me tell you, these crumbles are one of my favorite recipes (and loved by readers, too!) because they're so easy to make and deliciously "meaty" and satisfying. (Enough to even possibly fool the carnivores!)
Plus you can serve this dish plain or jazz it up with fresh herbs, black olives, dairy-free parmesan, mozzarella, or red pepper flakes before serving.
Ingredients for Taco Spaghetti
For this recipe, you'll stir together in an extra-large skillet on the stove:
- Spaghetti noodles: You'll need 12 ounces for this recipe. Be sure to use gluten-free noodles if needed. (Lately I've been using Jovial brand made with organic brown rice flour.) It's best to boil the pasta until al dente, leaving it slightly firm and not mushy so the noodles don't fall apart in the dish.
- Chickpea-Walnut Taco Crumbles: You'll need one batch for this recipe. These are incredibly easy to assemble in 5 minutes, then you just pop them in the oven to bake.
- Yellow onion: Or swap in white onion or sweet onion instead.
- Garlic: I like the taste of fresh garlic cloves, but you can substitute dried garlic powder if desired.
- Diced tomatoes: I usually use regular diced, but fire-roasted adds a tasty layer of flavor as well!
- Tomato paste
- Tomato sauce: We'll use one 15-ounce can plain tomato sauce (not marinara).
- Dairy-free milk: Be sure it's plain and unsweetened. I use homemade cashew milk, but soy milk or other plant-based milk will work too.
- Nutritional yeast: Just a tablespoon adds a slightly cheesy, savory flavor. Use more or less as desired.
- Tamari: This adds salty, umami depth to the sauce. You can substitute soy sauce if needed, but use tamari for gluten-free.
- Fresh cilantro: This is optional, so just leave it out if you don't care for the taste.
Customizing
Vegetables: Add other veggies to the mixture like bell pepper, fresh tomatoes, jalapeño pepper, diced green chiles, sweet corn, baby spinach, mushrooms, or anything else that sounds good.
Make it cheesy: Sprinkle in some vegan shredded cheese towards the end of cooking time to melt and mingle with the noodles.
"Meat" crumbles: Swap in your own favorite "ground beef" crumbles for the chickpea-walnut taco crumbles if you'd like. Cook these separately according to package instructions then stir them into the dish when noted. (Or you could sauté them with the onion if possible.) I suggest still adding 1-3 tablespoons of Taco Seasoning for flavor.
Tempeh: When I first tested this recipe, I crumbled an 8 ounce block of tempeh (instead of the taco crumbles) and added it with the onion. Then also stirred in 3 tablespoons of taco seasoning. This works too, but I much prefer the texture and flavor of the taco crumbles!
Baked spaghetti: I haven't tested this, but I'm guessing this method would work great! After everything is finished cooking on the stove, transfer it to an oven-safe dish. Then top it with dairy-free mozzarella (or other cheese blend) and place it in the oven at 350°F for about 15-20 minutes until melted and bubbly.
Serving
Toppings: Garnish your bowl with fresh cilantro, red pepper flakes, sliced black olives, Vegan Parmesan Cheese, dairy-free sour cream, pickled jalapeño, vegan cheese shreds, green onion, etc.
Storing
Store leftovers in an airtight container in the refrigerator. This recipe saves and reheats great in the microwave. I find it keeps in the fridge for about 4 days.
More Easy Vegan Dinners!
For more inspiration, also browse all easy vegan dinner recipes.
Taco Spaghetti (Vegan!)
Ingredients
- 1 batch Chickpea-Walnut Taco Crumbles
- 12 oz. spaghetti noodles (GF if desired)
- 1 small yellow onion
- 4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 2 Tbsp. tomato paste
- 2-3 Tbsp. fresh cilantro (optional)
For the creamy tomato sauce:
- 15 oz. can tomato sauce
- 1/2 cup dairy-free milk (plain, unsweetened)
- 1 Tbsp. nutritional yeast
- 1 Tbsp. tamari
For serving (optional):
- Fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.
Instructions
- Make the Chickpea-Walnut Taco Crumbles.
- Meanwhile, begin cooking the spaghetti noodles according to package instructions. Boil them until al dente (slightly firm, not mushy). Then drain in a colander and rinse with cool water to stop the cooking. Drain again very well.
- While noodles are cooking, finely dice the onion. In an extra-large skillet over medium-high heat, sauté the onion for 6-7 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding a splash more as needed.)
- Meanwhile, mince the garlic. When the onions are softened, add the garlic and sauté for 1-2 minutes. Reduce heat to medium-low.
- Make the creamy tomato sauce: Add all four sauce ingredients to a small bowl and stir to combine.
- Then add the creamy tomato sauce, diced tomatoes (with juices), and tomato paste to the skillet. Stir then gently simmer for 5-7 minutes.
- Then add the drained pasta and baked taco crumbles. Toss well with tongs until everything is combined. Turn off heat and stir in fresh cilantro, if using. (For a cheesy version, you can also stir in vegan cheese shreds towards the end of cooking time.) Serve with any desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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