One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy!

Ingredients

Serves: 3-4 Time: 45 minutes

One-Pot Vegan Spaghetti

• 6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
• 12 oz. tomato sauce
• 1 can diced tomatoes, drained & rinsed
• 1 1/4 cup lite coconut milk
• 1/2 yellow onion, diced
• 1/2 package of tempeh, cubed or sliced*
• 1 small bell pepper, diced
• 1/2 squash or zucchini, diced
• 1/2 cup mushrooms, sliced
• 1 cup kale, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes
• Salt to taste
• 1 Tbs olive oil
• Optional toppings: vegan parmesan, fresh basil leaves

*If you are allergic to soy, you can substitute the tempeh or white beans or beyond meat’s ground beef.

Directions

1. Begin by preparing your vegetables.
2. Once ready, heat the olive oil in a large, deep skillet on high heat.
3. Once hot, begin sautéing your garlic and onion until fragrant and the onion translucent, about 4-5 minutes.
4. Then, add the tempeh, bell pepper, and squash and cook for 7-10 minutes, stirring occasionally.
5. After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
6. Once boiling, add in the spaghetti. Stir in until it begins to soften.
7. Then add the mushrooms.
8. Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
9. Serve fresh with optional toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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