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One Pot Taco Spaghetti

One Pot Taco Spaghetti

This one pot taco spaghetti is made by browning crumbled tempeh with spices, and then cooking it with fire-roasted tomatoes, onion, and pepper, and finally, tossing it with spaghetti. Everything cooks in one pot, including the pasta!

Recipe by Yup, it's Vegan on October 9, 2017

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

4.89 stars (9 reviews)

Keywords

tempeh pasta, vegan taco spaghetti

Ingredients

Categories

Cuisine

Steps

  1. In a small bowl, toss together the tempeh, 1 tbsp of olive oil, and 2 tbsp of soy sauce. Add all of the taco seasoning ingredients to the bowl and stir well.
  2. In a large, wide pan - preferably nonstick - heat 1 tbsp of olive oil over medium heat. Add the diced red onion with a pinch of salt, and stir well. Cook for 2-4 minutes or until the onion is browning slightly. Add the garlic and cook for 1 minute more.
  3. Add the tempeh mixture and diced bell pepper to the pan. Continue to cook until the spices are fragrant and the tempeh is starting to brown.
  4. Add the vegetable broth, non-dairy milk, tomato paste, nutritional yeast (if using), fire-roasted tomatoes, and spaghetti to the pan. Bring the mixture to a boil, stir it as best you can, and then reduce it to a simmer and cover. Cook for 10-15 minutes (timing will depend on pan size and exact temperature), stirring frequently, until pasta is al dente. If excess liquid remains, continue to simmer with the lid removed until thickened. If the mixture dries up before the pasta is cooked, add more broth as needed.
  5. Garnish with fresh cilantro, a squeeze of lime, chopped fresh tomato, and/or chopped red onion if desired. Serve hot.

Nutitrion

  1. Serving Size: 1 fourth recipe
  2. Calories: 442 kcal
  3. Carbohydrates: 64 g
  4. Protein: 23 g
  5. Fat: 11 g
  6. Saturated Fat: 2 g
  7. Sodium: 557 mg
  8. Sugar: 7 g
  9. Unsaturated Fat: 8 g

Reviews