Healthy Vegan Spaghetti
A quick and comforting vegan spaghetti made with a protein-packed TVP marinara sauce. Perfect for weeknights, this satisfying dish comes together in 20 minutes and is loved by both kids and adults.
Equipment
- 1 Large pot (for spaghetti)
- 1 Medium pot (for sauce)
Ingredients
- 10 oz dry spaghetti
- 2 cups marinara sauce homemade or store-bought
- 1 cup textured vegetable protein TVP crumbles
- ¾ cup water
- 2 teaspoons balsamic glaze
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Optional Garnish:
- Fresh basil leaves
- Vegan parmesan
- Red pepper flakes
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room so it won’t overflow once the spaghetti is added. Generously salt the water—this is the first chance to season your pasta and helps enhance its flavor from the inside out. Place the pot on high heat and bring it to a rolling boil. While you wait for the water to heat, you can start preparing the sauce in the next step.
- Build the Flavorful Sauce Base: In a medium pot, combine the marinara sauce, textured vegetable protein (TVP) crumbles, ¾ cup of water, balsamic glaze, garlic powder, dried oregano, and dried basil. Stir well to ensure the TVP is fully moistened and the seasonings are evenly mixed into the sauce. The added water not only helps rehydrate the TVP but also prevents the sauce from becoming too thick as it simmers.
- Simmer for Richness: Place the sauce pot over medium heat and bring it to a gentle simmer. Once you see small bubbles breaking the surface, reduce the heat to low, cover with a lid, and let it cook for about 10–15 minutes. Stir occasionally to prevent sticking and to help the flavors meld. This short simmer allows the herbs to bloom and the TVP to take on a tender, meaty texture that makes the sauce especially hearty.
- Cook the Pasta to Al Dente: When the large pot of water has reached a rapid boil, add the spaghetti. Stir immediately to prevent the strands from clumping together. Cook according to the package directions, usually about 7–9 minutes, until the pasta is al dente—firm to the bite but fully cooked through. To check, bite into a strand; it should be tender yet have a slight chew in the center.
- Drain and Save Some Pasta Water: Once the spaghetti is ready, carefully drain it in a colander. For best results, reserve about ½ cup of the starchy cooking water before draining. This liquid can be added later to the sauce if you want a silkier consistency or need help coating the pasta evenly. Shake the colander lightly to remove excess water but avoid rinsing, since the surface starch helps the sauce cling better.
- Combine Pasta and Sauce: Return the drained pasta to the large pot, then pour the warm sauce over it. Use tongs or a large spoon to toss everything together until each strand of spaghetti is evenly coated. If the sauce feels too thick, gradually add a splash of the reserved pasta water, stirring after each addition, until you reach your desired consistency.
- Add Garnishes and Serve Hot: Transfer the spaghetti to serving bowls or plates. Sprinkle with vegan parmesan for cheesy richness, add fresh basil for a burst of color and aroma, and finish with a pinch of red pepper flakes if you like a touch of heat. Serve immediately while piping hot for the best flavor and texture.
Notes
- Any type of pasta works well—spaghetti, linguine, penne, or even gluten-free options.
- TVP (Textured Vegetable Protein) is key for a meaty texture and plant-based protein boost.
- Both homemade and store-bought marinara sauce can be used; choose your favorite.
- Reserved pasta water helps adjust sauce consistency and ensures it clings beautifully.
- Garnishes like fresh basil, vegan parmesan, or chili flakes add extra depth and flair.
