This easy Vegan Spaghetti has a meaty and delicious sauce that comes together in minutes and simmers while your pasta cooks. Great for kids and picky eaters, this classic spaghetti recipe is perfect for busy weeknights!
When I was a teenager, one of my favorite meals was spaghetti with meat sauce. Thankfully, making this comforting spaghetti vegan was surprisingly easy. I substituted TVP for the ground beef, added some additional seasonings to bump up the flavor, and there you have it!
This is, without fail, one of my most-used go-to vegan pasta recipes. For a while, I was even calling it "Monday Spaghetti" because it was just easy and perfect for whipping up on the first day of a busy week.
One thing I love about this recipe is that I can keep all of the ingredients on hand in the pantry. So if there's a night where my dinner plans don't work out, I have this quick and delicious meal to fall back on.
Another thing I love about this recipe is how simple it is. Instead of rehydrating the TVP separately, you just toss everything in one pot to simmer, and by the time the spaghetti noodles are done, the sauce is ready to go! If you're looking for an easy vegan pasta recipe that's kid-friendly and satisfying to add to your meal-planning rotation, it doesn't get much better than this.
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What is TVP?
TVP, aka Textured Vegetable Protein, is a great meat substitute for vegans, vegetarians, and omnivores alike. It's made from soy (usually) and is high in protein, fiber, and minerals, but low in calories. For more info, check out this quick breakdown of TVP.
Once rehydrated and cooked, TVP crumbles take on the texture of cooked ground beef or turkey. They are neutral in taste and will take on the flavors of the pasta sauce.
Even if you've never bought TVP, there's a good chance you've eaten it as an ingredient in store-bought meat substitutes. So don't be afraid to give it a try!
TVP is available at most large grocery chains and health-food stores. You can also purchase it from Amazon, and I recommend either Bob's Red Mill or Anthony's (both are Gluten-free). TVP comes in a variety of sizes, but for this recipe, I chose the smallest crumbles, as you can see from the photo below.
Ingredient notes
- whole-wheat spaghetti: Start with dry spaghetti (which is almost always vegan). I prefer whole wheat, but any kind you like will do.
- Marinara Sauce: Either make your own following the linked recipe or use your favorite store brand.
- TVP crumbles (Textured Vegetable Protein): See notes above if you're unfamiliar with TVP. You could substitute crumbled tofu, but it wouldn't have the same meaty texture.
- water: This will help the TVP rehydrate.
- balsamic glaze: Along with the seasonings below, adding some additional flavor will make up for the neutral taste of the TVP. You might need to adjust somewhat depending on the type of tomato sauce you use.
- garlic powder
- dried oregano
- dried basil
Optional garnishes
- vegan parmesan
- fresh basil
- red pepper flakes
*See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Step 1
- Bring a large pot of salted water to a boil. When the water starts to boil, add the spaghetti and cook for 7 to 9 minutes (or as directed on the package) until the spaghetti is al dente.
- Right after you start the pasta water, add your sauce, ¾ cup water, TVP, and other seasonings to a medium pot. Heat the sauce over medium heat until the sauce starts to simmer. Turn the heat down to low and cook for 10 to 15 minutes, or until your pasta is done. Be sure to keep the lid on the pot while it simmers--otherwise, things can get messy!
Step 2
Drain the pasta. Add the sauce and mix to combine. Or plate the pasta and spoon the sauce over the top. Serve with vegan parmesan, fresh basil, and red pepper flakes. Enjoy!
Hint: If you plan to return the cooked pasta to the pot after it's been drained, adding a tablespoon or so of reserved pasta water or olive oil will help keep the individual spaghetti noodles from clumping and sticking together. This is especially helpful if you aren't planning to serve the pasta immediately and/or want to keep it warm in the pot.
Variations
- If you have any mushrooms, fresh herbs, or overripe tomatoes sitting around that need to be used up, chop them up and toss them into the sauce.
- For even more veggies, add a cup of frozen mixed vegetables into the pasta sauce.
- If you prefer the spicy kick of Italian sausage flavors, try adding these Vegan Italian Sausage crumbles (also made with TVP) in place of the TVP in this recipe.
Equipment
For this recipe you just need a large pot to cook the pasta and a medium pot to cook the sauce.
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How to serve
Serve this vegan spaghetti and "meat sauce" as your main course. It's so quick and easy, it not only makes a perfect weeknight dinner, but you could even serve it for lunch. It's more than enough for a stand-alone meal, or you can pair it with some of these:
- For extra veggies, serve alongside a Simple Italian Salad with Creamy Italian Dressing.
- Or if you prefer a side dish, try Air Fryer Broccoli or Green Beans.
- For dessert, this simple Chocolate Dipping Sauce with fresh berries is always a good choice! Or some a fancier make-ahead treat, try this Vegan Chocolate Tart.
How to store
Store any leftover sauce and pasta in an airtight container in the refrigerator for up to 5 days. The sauce can be frozen for up to 3 months. Don't freeze leftover spaghetti.
Troubleshooting
Why is my TVP crunchy after I cook it? TVP needs to rehydrate to take on the right texture (chewy and meaty, but not crunchy). If you're using TVP crumbles, they should be able to rehydrate in the amount of time given. However, if your TVP pieces are larger, they might need to simmer for 5 to 10 minutes longer (in which case, you should add another ¼ cup of water).
FAQs
To make this vegan spaghetti gluten-free, just be sure to use gluten-free pasta. I think it would work especially well with brown rice spaghetti. TVP is naturally gluten-free but in order to be safe, be sure to choose a brand that is certified gluten-free.
This is so quick and easy, and it takes about the same amount of time to cook the pasta as it does the sauce, so there isn't much need to make it ahead. That said, if you wanted to make the sauce ahead or double the recipe, you certainly could.
More vegan pasta recipes
📖 Recipe
Vegan Spaghetti (20 Minutes!)
Equipment
Ingredients
- 10 oz dry spaghetti
- 2 cups Marinara Sauce
- 1 cup TVP crumbles (Textured Vegetable Protein)
- ¾ cup water
- 2 teaspoons balsamic glaze
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Optional garnish
- vegan parmesan
- fresh basil
- red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. When the water starts to boil, add the spaghetti and cook for 7 to 9 minutes (or as directed on the package) until the spaghetti is al dente.
- While you are bringing the water to a boil, add your sauce, ¾ cup water, TVP, and other seasonings to a medium pot. Heat over medium heat until the sauce starts to simmer. Turn the heat down to low and cook (covered) for 10 to 15 minutes, or until your pasta is done.
- Drain the pasta. Add the sauce and mix to combine. Serve with vegan parmesan, red pepper flakes, and fresh basil. Enoy!
Notes
- For this recipe, you can either use homemade marinara sauce or your favorite store-bought brand.
- You can use any type of pasta. I usually serve it with whole wheat spaghetti.
- I realize this recipe is comically easy, but it's my #1 backup meal. I always have the ingredients on hand for days when I'm not in the mood to cook! Or I plan it for days when I know I won't have a lot of time to cook (since there's no prep work and it comes together in just 20 minutes).
Nutrition
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Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Aishia Reed says
Thanks
Julianne Lynch says
You're welcome!
nikki says
This is such a great recipe. It has become a go to recipe for quick and easy to make. It's also cheap as TVP isn't expensive. It freezes and reheats well. I always keep the ingredients I need for this recipe on shelf. As a runner it is one of my go to dinners if I've got a long run coming up that I want to fuel for. I like to have it with red lentil pasta. Really I have nothing bad to say about this recipe, aside the fact my hubby strictly can't eat TVP. *facepalm*
Julianne Lynch says
Hi Nikki! I'm so glad you like the recipe. What a bummer that your husband can't eat TVP. Can he eat tofu? It's a little more effort but you can get a similar result with baked tofu crumbles.
Nikki says
Unfortunately no, he can't anything soy based. Nutritional yeast and tofu an absolute no no. I made it last night (came to finally print off the darn recipe haha.) I said to him, you'll never know how good this recipe is. I cooked him tuna casserole (he's not vegan) and myself TVP. Leftovers, now that it's just the two of us, for days!!!! I've been adding spinach, onion and mushrooms (cos I like mushys.) My daughter's partner used to add spinach, onion and carrot (my daughter hates mushys.) I can see why he used to make it every time he cooked, it's so simple to make. He was a one meal wonder. lol.
Emma says
This recipe has become a go-to of mine when I don't feel like cooking. It's delicious, filling and comes together so quickly. I add nutritional yeast for some cheesy flavour and protein, but it's so yummy as is. Even my meat eating family (who usually hate any sort of meat alternative) ask for this 🙂
Julianne Lynch says
Wonderful! I'm so glad you like it!