Taco Spaghetti (Vegan!)
This zesty Mexican-Italian fusion dish is satisfying, crowd-pleasing, and easy to assemble. It features a creamy tomato sauce and "meaty" chickpea-walnut taco crumbles!
Servings: 6
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
Variations: Expand this recipe with fresh jalapeno, bell pepper, sweet corn, fresh tomato, diced green chiles, vegan cheese shreds, etc.
For gluten-free: Use GF noodles and tamari.
Estimated nutritional content: This is calculated using Jovial brand spaghetti, and without any optional toppings.
Yield: Recipe makes about 9 cups (it's a fairly large batch).
Nutrition Per Serving (Estimate)
Calories: 441 kcal | Carbohydrates: 69 g | Protein: 14 g | Fat: 14 g | Saturated Fat: 1 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 2 g | Potassium: 886 mg | Fiber: 10 g | Sugar: 7 g | Vitamin A: 1501 IU | Vitamin C: 17 mg | Calcium: 137 mg | Iron: 5 mg
