Very Best Vegan Spaghetti 🍝 

Soo surprised I was not familiar with this meatless “meat” crumble and to be honest when I saw it, it made me turn my head. I just didn’t think something that is supposed to taste like ground beef or ground turkey would actually BE a good ground meat substitute. So to my surprise this stuff is really good and even your non-vegetarian/vegan family/ friends would enjoy this. I even took this vegan spaghetti a step further by making my very own tomato sauce. 😋🍅🍅

For the sauce use your favorite tomatos and add roasted red peppers. This sauce is really good and it’s too easy to make.

So now I’m never buying tomato sauce again.

Also making your own tomato sauce is healthier because you won’t have any added sugar or preservatives. It’s unbelievable how many unnecessary ingredients are in store bought food items.

Here’s the simple run down on how to prepare this at home.
If you like chunky tomato sauce this is the way to go for two servings.

-chop up 5 medium tomatoes

-chop up a 12oz jar of roasted red peppers

-put tomatos and red peppers in a pot and simmer on low-medium heat for about 30 minutes until sauce thickens.

-and that’s how you do it!

As for seasonings look at the recipe card at the bottom of the page for exact measurements of how I made mine.

For my tomato sauce I used brown tomatoes which I like but they obviously don’t give you the red color that you look for when you’re wanting tomato sauce. So I added roasted red peppers, turned out to be a great flavor addition and gave the tomato sauce a nice dark red color.

Now this meatless ground “meat” is really simple to cook just put it in a skillet add a little bit of olive oil and cook on medium. This “cooks” really fast because you’re actually just heating it up since it’s already cooked, so save this for last.

Also I went ahead and sautéed bell peppers in the same skillet with this “meat” and it turned out perfect. I love adding mushrooms to my spaghetti but I didn’t have any. If I did I would have and I suggest you do if you have mushrooms and you are a fan.

What saves many many dairy free dishes for me is nutritional yeast. It gives your vegan dishes a creamy cheesy flavor while adding in nutrients. I sprinkle this into the sauce while it cooks and even better put this right on top like parmesan cheese before eating/ serving.

Speaking of putting things on top the most flavorful part of this recipe is the garlic!

Still trying to become a fan of garlic and I’m slowly convincing myself. Since garlic is most effective raw I don’t cook this. Chop up the garlic sprinkling salt while you chop before you start any cooking. But don’t over do the salt just enough to lightly cover the garlic. Sprinkling salt on garlic helps the garlic chopping process making it easier. Then when the dish is complete mix it into your dish for full flavor.

As for the noodles it doesn’t really matter what type of noodles…I’ve been wanting to try spiralizing spaghetti squash or zucchini I didn’t have any of these vegetables on hand sooo I wasn’t able to do that; nor do I have a spiralizer although I don’t think one is absolutely necessary.

Once the sauce has thicken and your peppers and “meat” are hot ….add all ingredients together and enjoy! [ultimate-recipe id=”911″ template=”default”]