Vegan Spaghetti with "Meat" Sauce | FoodByMaria Recipe

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Vegan Spaghetti

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A bowl of vegan spaghetti topped with a rich plant-based meat sauce and garnished with fresh parsley. A fork rests on the edge of the bowl, while another similar bowl is partially visible in the background on a textured surface.

Prep

15 minutes

Cook

45 minutes

Yield

4 -6

🍝 Craving spaghetti but keeping it plant-based? This vegan spaghetti recipe features a mind-blowing "meat" sauce made from walnuts and mushrooms that rivals the original! Ready in just an hour and packed with protein, it's comfort food that'll please everyone at your table.

So, I did a thing, and it turned out flipping fantastic. This “meat” sauce for vegan spaghetti will knock your socks off. I promise. It tastes better than the real deal, and I wish I were joking! Made with mushrooms and walnuts instead of traditional meat, this one-pot vegan spaghetti recipe uses real, accessible ingredients that will satisfy everyone at your table, regardless of dietary preferences.

❤️ Why You’ll Love Vegan Spaghetti

  • Plant-Based: It has the consistency of a bolognese sauce but without any meat.
  • Ultimate Comfort Food: It’s so hearty and comforting – who doesn’t love a big bowl of spaghetti
  • Quick & Easy: This recipe is easy to make in just 1 hour.
  • Good For You: The walnuts and mushrooms add protein and numerous health benefits.
A variety of ingredients on a white surface, perfect for vegan spaghetti, including mushrooms, carrots, celery, an onion, garlic, canned tomatoes, walnuts, and multiple spice jars. A bottle of olive oil and balsamic vinegar are also present.

🍲 Ingredients

Walnuts – The secret to creating the perfect “meaty” texture in this vegan spaghetti sauce. Beyond their rich flavor and satisfying crunch, walnuts are nutritional powerhouses – rich in antioxidants, plant-based omega-3s, and anti-inflammatory properties. They promote gut health, may help prevent disease, and can even help lower blood sugar.


Mushrooms – The second star of this vegan spaghetti recipe creates umami depth and perfect texture. Traditionally, vegan meat sauces use lentils, but mushrooms offer a digestible alternative packed with nutrition. They’re low in calories while providing fiber, protein, B vitamins, selenium, potassium, and copper – creating a satisfying sauce that will fill you up without weighing you down.

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👩‍🍳 How to Make Vegan Spaghetti

A white bowl filled with crumbly granola, reminiscent of toppings on a vegan spaghetti dish, sits on a wooden cutting board. Sunlight casts soft shadows, highlighting the snacks texture. The bright, natural light creates a warm and inviting atmosphere.

1. Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.

2. Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the bowl with the mushrooms.

A pot on a wooden board contains browned ground meat with chopped carrots and celery, perfect for topping vegan spaghetti. A wooden spoon rests in the pot. Sunlight streams in, casting shadows across the scene.

3. Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

4. Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.

A pot filled with ground meat and chopped vegetables, reminiscent of a hearty vegan spaghetti mix, is being stirred with a wooden spoon. The pot rests on a wooden cutting board, partially bathed in sunlight.

5. Remove the mushroom and walnut mixture from the pot and transfer to a bowl.

6. Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavour building step, so I highly suggest it if needed.

A pot filled with colorful, cooked vegan spaghetti, including chopped vegetables and herbs, is on a wooden cutting board. A wooden spoon partially rests inside, suggesting stirring. Bright sunlight casts shadows on the table, highlighting the dish’s texture.

7. To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.

Top view of a white ceramic pot filled with rich red chili garnished with fresh parsley. Beside it, vegan spaghetti is elegantly scattered on the light-colored textured surface, with some parsley nearby on a cloth.

8. Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.

9. Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing mixture to a boil.

A bowl of vegan spaghetti topped with a rich plant-based meat sauce and garnished with fresh parsley. A fork rests on the edge of the bowl, while another similar bowl is partially visible in the background on a textured surface.

10. Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.

11. Enjoy with your favorite pasta, garnished with parsley and a side of garlic toast!

🗒 Tips and Tricks

  • Processing: Don’t over-process mushrooms and walnuts – some texture is desirable.
  • Vegetables: Aim for a pulp texture when processing carrots, celery, and onions.
  • Flavor: Brown tomato paste for deeper flavor before combining with other ingredients.
  • Simmering: The longer you simmer, the better the flavor develops.

🗒 Variations

Don’t have all of the ingredients in your kitchen? Try these variations:

  • Pasta: Any pasta shape works well with this sauce, not just spaghetti. You can even use gluten-free pasta if you are avoiding gluten.
  • Nuts: Pecans or a mix of nuts can replace walnuts if needed.
  • Mushrooms: Any variety works – cremini, button, or portobello.
  • Herbs: Fresh herbs can replace dried (use 3x the amount).
A bowl of vegan spaghetti


🗒 Best served with

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

🤔 Common Questions

Is spaghetti vegan?

Most dried spaghetti and pasta varieties are vegan. Check the ingredient list to be sure it doesn’t contain eggs, which are more common in fresh pasta than dried.

What is vegan spaghetti made of?

Vegan spaghetti noodles are usually made from wheat flour and water, just like regular spaghetti noodles, as long as they don’t contain eggs (which most dried noodles don’t).

How do vegans add protein to pasta?

This recipe adds protein through walnuts and mushrooms processed into small pieces. Other options include vegan meat substitutes, beans, or legumes mixed into the sauce.

What should my processed walnuts and mushrooms look like?

When processing, you want some larger chunks to remain – don’t over-process into a paste. This gives your “meat” sauce a desirable texture similar to ground meat.

Can I freeze this vegan spaghetti sauce?

Yes! This sauce freezes well for up to 3 months in a tightly sealed container, making it perfect for meal prep.

A bowl of vegan spaghetti topped with rich, hearty meat sauce and garnished with fresh parsley. The dish is placed on a light-colored surface, accompanied by additional parsley leaves visible nearby.

Vegan Spaghetti

4.71 from 247 votes
🍝 Craving spaghetti but keeping it plant-based? This vegan spaghetti recipe features a mind-blowing "meat" sauce made from walnuts and mushrooms that rivals the original! Ready in just an hour and packed with protein, it's comfort food that'll please everyone at your table.
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dishes
Cuisine Vegan, Vegetarian, Dairy-Free
Servings 4 -6
Calories 484 kcal

Ingredients
  

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Instructions
 

  • Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
  • Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the bowl with the mushrooms.
  • Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
  • Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.
  • Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
  • Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavour building step, so I highly suggest it if needed.
  • To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.
  • Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.
  • Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing mixture to a boil.
  • Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
  • Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!

Video

YouTube video

Notes

When you process the mushrooms there will be larger chunks left as you process but don’t keep going.  You don’t want to over-process them.
When processing the carrots, celery and onion, garlic, you will likely want to over process.  A pulp texture is great but try to avoid a smoothie texture.
At this point, you could add red wine, 1 cup, deglaze for 5 minutes to remove alcohol and then add your passata.
The longer you cook the sauce, the better, but if you’re in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container.  Always let red sauces cool before refrigerating.

Nutrition

Serving: 6 | Calories: 484kcal | Carbohydrates: 68.1g | Protein: 15.8g | Fat: 19.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 10.4g | Sodium: 290.5mg | Fiber: 9.1g | Sugar: 12.6g
Review This Recipe Let us know how it was!
Megan moore

5 stars
This is the best vegan sauce recipe I’ve ever made. Such a yummy recipe!

Maria Koutsogiannis

thank you so so so much hun!

joey

5 stars
I love this recipe. I make it usually once a fornight for myself and the kids. Always a winner. Going to attempt doing a lasagna with it next fornight.

Maria Koutsogiannis

YESSS!!! Good luck, JOey!!! you’re going to love it in Lasagna! Try my lasagna rolls with the cashew ricotta!

Toni S

Absolutely spectacular!
Even my meat eating friend devoured it and wanted more, quote he said “I can’t believe this isn’t meat it tastes so good”
Thanks so much for a great recipe x

Maria Koutsogiannis

you are so welcome, toni!!!! thank you!

Sabrina clermont

5 stars
I mean what!? For so long I was trying to do a real satisfying « meat » sauce and this is brilliant. The walnuts are the secret. Thank you for this recipe.

Maria Koutsogiannis

you are so welcome!! thank you for making our recipes!

Magui A

5 stars
This was a hit with my family! Even the non-vegans in the house loved it. 🙂

Maria Koutsogiannis

This makes me so happy, thank you Magui!

Maria Koutsogiannis

Thank you so much!

Ann Marie

5 stars
Made this for dinner tonight – it is fantastic

Maria Koutsogiannis

thank you so much, hun!

Laura

5 stars
This really is the best vegan “meat” sauce. I’ve cooked it a few times already and tried many other recipes from this site and they were all delicious! I really enjoy how most recipes use veggies instead of fake meat as replacement. Looking forward to more recipes! 🙂

Maria Koutsogiannis

thank you so much for the love, laura!

Lysandra Hernandez Maldonado

5 stars
I did this today as soon as I saw it in Instagram.
It turned out so good!. I don’t miss the meat at all. So flavourful! Thank you Maria for sharing this! I am looking forward to checking out more of the recipes in your blog.

Maria Koutsogiannis

Yay!!! Let me know what you make next!

Olivia

This vegan bolognese was just delicious. The most delicious EVER! After having tried so many recipe I finally discover the one ! Thank you so so much!!

Maria Koutsogiannis

You’re so welcome, thank you, Olivia!

Allison

5 stars
Super good sauce. I was unsure about the cinnamon, but I actually loved that part of the sauce! Thank you for another amazing recipe!

Maria Koutsogiannis

IT’s the BEST!!!!

Sharon Parvin

What is Passata? Living in Texas and Oklahoma USA it is not an ingredient I have ever seen or even heard of! Could a jar of pasta sauce work just as well? I scrolled through all the comments and was surprised that no one else asked this question.

Maria Koutsogiannis

Hey Sharon, if you google passata you will find out it means tomato puree, so if you have access to any unsalted tomato puree you’re in luck!

4.71 from 247 votes (145 ratings without comment)

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