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close up on spaghetti noodles with homemade spaghetti sauce on top in a white bowl.
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5 stars (5 ratings)

The Best Vegan Spaghetti

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 Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian-inspired
Servings: 6 servings
Calories: 594kcal
Author: Nora Taylor

Ingredients

Spaghetti sauce

  • 16 ounces vegan ground beef I used Beyond
  • 1 medium yellow onion, finely diced
  • 15 ounce can lentils, drained and rinsed
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red chili flakes
  • 1 tablespoon vegan Worcestershire sauce, optional
  • 1 tablespoon granulated sugar
  • 4 tablespoons chopped fresh basil, optional

For serving

US Customary - Metric

Instructions

  • 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.
  • Add the lentils, tomato sauce, tomato paste, water, Italian seasoning, parsley, garlic powder, chili flakes, Worcestershire sauce and sugar.
  • Stir well to combine. Bring to a boil, then lower heat, cover the pot and simmer, for 30 minutes. Stir occasionally.
  • 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.
  • Stir the fresh basil into the sauce, if using, and serve over cooked spaghetti noodles with vegan parmesan and crusty bread, if desired. Enjoy!

Notes

  1. You can use any brand of vegan beef, or even rehydrated tvp. Or for a non-meaty option, use an extra can of lentils or chopped mushrooms instead.
  2. I use canned lentils here to make the recipe easier and faster, but you can cook your own lentils from scratch if you prefer. Dried lentils won't cook correctly in the sauce, they must be already cooked when you add them.
  3. For gluten free, use gluten free spaghetti or other pasta. 

Nutrition

Serving: 1of 6 servings | Calories: 594kcal | Carbohydrates: 88g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 838mg | Potassium: 1190mg | Fiber: 12g | Sugar: 13g | Vitamin A: 752IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 8mg