Gluten Free
Vegan Spaghetti

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.

🍲 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.
👩🍳 How to Make Vegan Spaghetti

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.

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.

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.

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.

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.

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).

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

Vegan Spaghetti
Ingredients
- 4 servings spaghetti or pasta of choice
- 4-5 cups assorted mushrooms whole is fine as we will be processing them
- 1 heaping cup walnuts raw, whole
- 2 tbsp. olive oil
- 1 large onion rough chop
- 2 celery stalks rough chop
- 3 medium-sized carrots rough chop
- 4 large cloves of garlic whole
- 1/2 tsp chili flakes
- 1 tsp cinnamon spice
- 1/2 tsp clove spice
- 2 tbsp. dry basil spice
- 1 tbsp. parsley spice
- 1 bay leaf
- 1/4 cup tomato paste
- 1 680 ml bottle of passata – I used organic
- 2 tbsp. vegetable stock paste
- 2-3 cups boiling water
- season to taste
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

This is the best vegan sauce recipe I’ve ever made. Such a yummy recipe!
thank you so so so much hun!
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.
YESSS!!! Good luck, JOey!!! you’re going to love it in Lasagna! Try my lasagna rolls with the cashew ricotta!
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
you are so welcome, toni!!!! thank you!
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.
you are so welcome!! thank you for making our recipes!
This was a hit with my family! Even the non-vegans in the house loved it. 🙂
This makes me so happy, thank you Magui!
Thank you so much!
Made this for dinner tonight – it is fantastic
thank you so much, hun!
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! 🙂
thank you so much for the love, laura!
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.
Yay!!! Let me know what you make next!
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!!
You’re so welcome, thank you, Olivia!
Super good sauce. I was unsure about the cinnamon, but I actually loved that part of the sauce! Thank you for another amazing recipe!
IT’s the BEST!!!!
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.
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!