This quick and easy Vegan Taco Spaghetti combines the flavors of tacos with spaghetti for a delicious, comforting meal. Made with TVP, taco seasoning and vegan cheese.
We are always looking for new fun recipes to add to our dinner rotation. This Vegan Taco Spaghetti is an easy, delicious mash up of two of our favorite comfort meals, tacos and spaghetti. We've seen various recipes for non vegan versions of this dish around the internet. To make our vegan version we use TVP for the meat, tofu cream cheese and non dairy cheese. The result is a hearty and flavorful meal the whole family will love!
Ingredients
Taco Spaghetti is similar to traditional spaghetti with tomato and meat based sauce. To make the sauce vegan we use TVP also known as textured vegetable protein to replace meat. For the quintessential taco flavor, we add taco seasoning. You can use a store bought packet or make your own blend as we do.
- spaghetti
- olive oil
- onion
- garlic
- TVP
- taco seasoning
- fire roasted diced tomatoes
- tomato paste
- vegetable broth
- non dairy cream cheese
- non dairy shredded cheese
See recipe card for quantities.
Substitutions & Variations
- Non dairy cream cheese - you can use store bought or try my tofu cream cheese.
- Non dairy shredded cheese - you can use cheddar or a Mexican style blend.
- TVP - instead of TVP you can use 1 cup of cooked lentils.
- Spicy - add cayenne for spiciness.
Instructions
Making this pasta is pretty easy. Cook the spaghetti and sauce at the same time to ensure everything is ready at the same time.
Cook spaghetti according to package directions. Drain and drizzle with olive oil to prevent sticking. Set aside.
While spaghetti cooks, sauté onion and garlic in oil. Add hydrated TVP, taco seasoning and tomato paste. Stir.
Add diced tomatoes, vegetable broth and non dairy cream cheese. Stir well to combine.
Add spaghetti and non dairy shredded cheese. Stir and place lid on pot to melt cheese. Stir again and serve.
Top Tip
Top your pasta with your favorite taco fixings. Try green onion, non dairy sour cream, extra non dairy cheese, fresh tomatoes and more.
Equipment
There is no special equipment needed to make this recipe. Basic kitchen gear including a large pot and strainer are all you need.
Storage
Allow leftover pasta to cool completely before transferring to a container with a lid. Store in the refrigerator. Good for 3-4 days.
We haven't tried freezing this pasta.
Related
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Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Taco Spaghetti
Ingredients
- 12 oz spaghetti
- 1 cup TVP (textured vegetable protein)
- 2 tablespoon olive oil + more for pasta
- ½ small onion, diced
- 2 garlic cloves, minced
- 3-4 tablespoon taco seasoning
- 4 tablespoon tomato paste
- 15 oz fire roasted diced tomatoes
- 2 cups vegetable broth or water
- ½ cup homemade tofu cream cheese or non dairy cream cheese link to recipe below
- 2 cups non dairy shredded cheese cheddar or mexican style
Instructions
- Cook spaghetti according to package directions. Drain and drizzle with olive oil to prevent sticking. Set aside.
- Hydrate TVP according to package directions,
- Prepare sauce while spaghetti cooks. Heat olive oil over medium heat. Add onion and sauté for 7-10 minutes until onion softens. Add garlic and cook 30 seconds longer.
- Add hydrated TVP, taco seasoning and tomato paste. Stir well to combine cooking 1-2 minutes.
- Add diced tomatoes, vegetable broth and non dairy cream cheese. Stir well to combine. Simmer for 15 minutes. The sauce will thicken slightly.
- Add spaghetti and non dairy shredded cheese. Stir and place lid on pot to melt cheese, about 5 minutes. Stir again and serve.
Did you make this recipe? Let me know!