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Homemade Taco Spaghetti (Vegan!) photo

Taco Spaghetti (Vegan!)

A comforting, plant-based twist on tacos served over spaghetti with creamy tomato sauce and chickpea-walnut taco crumbles.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • extra-large skillet
  • Small Bowl
  • Knife
  • Cutting Board
  • Tongs

Ingredients
  

  • 1 batch Chickpea-Walnut Taco Crumbles
  • 12 oz spaghetti noodles GF if desired
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 15 oz diced tomatoes can, with juices (or fire-roasted)
  • 2 Tbsp tomato paste
  • 2-3 Tbsp fresh cilantro optional, chopped
  • 15 oz tomato sauce can
  • 1/2 cup dairy-free milk plain, unsweetened
  • 1 Tbsp nutritional yeast
  • 1 Tbsp tamari
  • toppings (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 according to the recipe for that component and set aside.
  • Bring a large pot of salted water to a boil and cook the 12 oz spaghetti until al dente according to package directions; drain in a colander, rinse with cool water to stop cooking, then drain very well.
  • While the pasta cooks, finely dice the onion and mince the garlic.
  • Heat an extra-large skillet over medium-high. Add the diced onion and sauté 6–7 minutes using 1–3 Tbsp water or vegetable broth for a no-oil method, adding a splash more if needed, until softened.
  • Add the minced garlic to the skillet and cook 1–2 minutes until fragrant, then reduce the heat to medium-low.
  • In a small bowl, mix the tomato sauce, dairy-free milk, nutritional yeast, and tamari until smooth to make the creamy tomato sauce.
  • Add the creamy tomato sauce, the 15 oz diced tomatoes (with juices), and 2 Tbsp tomato paste to the skillet; stir and gently simmer 5–7 minutes to combine and thicken slightly.
  • Add the drained spaghetti and the prepared chickpea-walnut taco crumbles to the skillet; toss thoroughly with tongs until everything is well combined and heated through.
  • Turn off the heat and stir in 2–3 Tbsp chopped fresh cilantro if using. Serve with desired optional toppings such as olives, red pepper flakes, vegan cheese shreds, pickled jalapeño, or vegan sour cream.

Notes

  • Variations: add fresh jalapeño, bell pepper, sweet corn, fresh tomato, or diced green chiles.
  • For gluten-free: use GF noodles and tamari.
  • Yield: makes about 9 cups.
  • Nutritional estimate in original uses Jovial brand spaghetti and excludes optional toppings.