Recipe: Appetizing Vegan hearty Italian spaghetti

Vegan hearty Italian spaghetti. Great recipe for Vegan hearty Italian spaghetti. When you absolutely crave naughty Italian food but need to stick to your vegan healthy commitment of eating! You can change up your veggies based on what you enjoy!

I already made this hearty Italian pasta dish with smoked tofu instead of tempeh a couple of times. Vegetable lasagna, creamy risotto, eggplant parmesan, tender gnocchi, hearty minestrone, and pastas galore -- there are so many Italian and Italian-American specialties for vegetarians to enjoy. Find our favorite meatless dishes here, and check out our collections of vegetarian lasagna and pasta recipes and pizza recipes as well. You can cook Vegan hearty Italian spaghetti using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan hearty Italian spaghetti

1. You need 3 of medium zucchini squash peeled and chopped.
2. Prepare 1/2 of medium onion chopped.
3. Prepare 1 cup of sprouted lentils cooked/drained according to package.
4. It's of I medium fresh tomato chopped.
5. Prepare 2 tbs of olive oil.
6. It's 1 jar of organic spaghetti sauce (your favorite).
7. Prepare 2 tbs of chopped garlic.
8. It's to taste of Italian seasoning dried.
9. It's to taste of Salt/pepper.
10. It's to taste of Dried Red chili pepper.
11. It's of I pkg spaghetti noodles cooked, drained, tossed in 1 tbs olive oil.

Pasta is versatile, and just goes with everything. It makes for great vegan dishes, vegetarian dishes, seafood, and meat recipes. Let's talk about this Easy, Hearty Italian Sausage Pasta. It's the pasta I reach for when I want really delicious, comforting, satisfying, oh so decadent pasta.

Vegan hearty Italian spaghetti step by step

1. Olive oil in oversized deep skillet or Dutch oven pot on medium heat. Add all veggies above and garlic. Sauté for about 8-10 min on medium heat..
2. I personally cook my noodles at the same time so they are piping hot. I like to add a little olive oil and Italian seasoning to water. (Like 1 tbs to water as it’s coming to boil)..
3. After veggies are sautéed until slightly tender, add your favorite jar sauce. Add cooked lentils. Simmer 8-10 min on low heat. TIP: I keep lentils whole but you can crush/mash them if you want more of a ground beef or meat texture to the sauce. Add seasonings mentioned at this step!.
4. Sometimes I also cook the lentils directly in the sauce for 6-8 minutes. If you choose that option just put 1/2 cup of water or red wine in sauce to simmer lentils if your sauce is too thick. The easy method is to cook in advance and just add to sauce above as mentioned. :-).
5. Final step is to serve the sauce over your hot pasta! TIP: You can add crushed cashews tossed in olive oil and garlic salt w/ Italian seasoning and nutritional yeast for garnish for the Parmesan cheese yummy effect! I mix the ingredients together in food processor! Depending on how hard core your vegan lifestyle. Enjoy!.

Or opt for a spinach or tomato basil wrap. As the pasta soaks up water, the dish will get thicker. Keep adding hot water a little at a time as necessary to keep it from getting too thick. Add more salt if needed, and once the pasta is pleasantly al dente, turn off the heat. When I was still eating meat, I didn't like bacon at all, but now I just love vegan tempeh carbonara with spaghetti.