Vegan Taco Spaghetti
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.
Servings 8
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.
