Taco Spaghetti (Vegan!)

Taco Spaghetti (Vegan!) is a fun and flavorful twist on traditional spaghetti that brings the bold tastes of taco night to your dinner table. This dish combines hearty chickpea-walnut taco crumbles with classic spaghetti noodles and a rich tomato sauce, creating a satisfying meal that will please everyone, whether they’re vegan or just looking to try something new. Not only is this recipe easy to make, but it also packs a punch of protein and flavor, making it a perfect weeknight dinner option.

Why Cooks Rave About It

Taco Spaghetti (Vegan!) has gained a following for several reasons. First, it’s a delightful fusion of two beloved meals—tacos and spaghetti—creating a dish that’s both comforting and exciting. The chickpea-walnut taco crumbles add a unique texture and nutty flavor that complements the spaghetti perfectly. Furthermore, this recipe is incredibly versatile; you can customize the toppings and adjust the spice level to suit your preferences. Plus, it’s a one-pot wonder, meaning less cleanup for you!

The Ingredient Lineup

To whip up your Taco Spaghetti (Vegan!), you’ll need the following ingredients:

• 1 batch Chickpea-Walnut Taco Crumbles – Provides a hearty, protein-packed base that mimics traditional taco meat.
• 12 oz. spaghetti noodles – Choose gluten-free if desired, as this dish is versatile for various dietary needs.
• 1 small yellow onion – Adds sweetness and depth to the sauce.
• 4 cloves garlic – For that aromatic punch that elevates the dish.
• 15 oz. can diced tomatoes – Use fire-roasted for an extra smoky flavor.
• 2 Tbsp. tomato paste – Helps thicken the sauce and intensify the tomato flavor.
• 2-3 Tbsp. fresh cilantro (optional) – Adds a fresh, herbal touch to the dish.
• 15 oz. can tomato sauce – Forms the base of the spaghetti sauce.
• 1/2 cup dairy-free milk (plain, unsweetened) – Creaminess without the dairy; choose your favorite plant milk.
• 1 Tbsp. nutritional yeast – Adds a cheesy flavor without the dairy.
• 1 Tbsp. tamari – Provides umami and depth to the sauce.
• Toppings: Fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeños, vegan sour cream, etc. – Customize your dish to your liking!

What’s in the Gear List

Before you start cooking, make sure you have the following kitchen tools:

• Large pot – For boiling the spaghetti noodles.
• Skillet – To cook the onion, garlic, and taco crumbles.
• Wooden spoon or spatula – For stirring and mixing ingredients.
• Measuring cups and spoons – To ensure accurate measurements for the recipe.
• Knife and cutting board – For chopping the onion and garlic.
• Serving bowls – To serve your delicious Taco Spaghetti!

How to Prepare Taco Spaghetti (Vegan!)

Getting your Taco Spaghetti (Vegan!) ready is straightforward and fun. Follow these steps for a delicious meal:

Step 1: Prepare the Chickpea-Walnut Taco Crumbles

In a food processor, combine cooked chickpeas, walnuts, and your favorite taco spices (like cumin, chili powder, and paprika). Pulse until you reach a crumbly texture. This will be the base for your Taco Spaghetti.

Step 2: Cook the Spaghetti Noodles

Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain and set aside.

Step 3: Sauté the Aromatics

In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

Step 4: Make the Sauce

To the skillet, add the chickpea-walnut taco crumbles, diced tomatoes, tomato paste, tomato sauce, dairy-free milk, nutritional yeast, and tamari. Stir well to combine and let it simmer for about 10 minutes, allowing the flavors to meld together.

Step 5: Combine the Noodles and Sauce

Add the cooked spaghetti noodles to the skillet with the sauce. Toss to coat the noodles evenly with the flavorful mixture. If the sauce appears too thick, you can add a splash more of dairy-free milk.

Step 6: Garnish and Serve

Serve your Taco Spaghetti (Vegan!) hot, garnished with fresh cilantro, black olives, red pepper flakes, vegan cheese, pickled jalapeños, or vegan sour cream as desired. Enjoy this hearty dish with your favorite sides or a fresh salad!

Tailor It to Your Diet

This Taco Spaghetti (Vegan!) is inherently adaptable to fit various dietary needs:

• Gluten-Free: Use gluten-free spaghetti noodles to make this dish suitable for those with gluten sensitivities.
• Nut-Free: Substitute the walnuts with sunflower seeds or omit them entirely for a nut-free version.
• Low-Carb: Replace spaghetti noodles with zucchini noodles or spaghetti squash for a low-carb twist.
• Spicy: Add more red pepper flakes or diced jalapeños to amp up the heat!

Avoid These Traps

When making Taco Spaghetti (Vegan!), keep these tips in mind to avoid common pitfalls:

• Overcooking the Noodles: Check your spaghetti a minute or two before the package timing to ensure it’s al dente.
• Skipping the Seasoning: Don’t forget to taste and adjust your seasonings; a little salt and pepper can make a big difference.
• Not Simmering Long Enough: Allow enough time for the sauce to simmer and meld flavors; patience is key!
• Forgetting the Toppings: The toppings are where you can get creative, so don’t skip them!

Refrigerate, Freeze, Reheat

Storing Taco Spaghetti (Vegan!) is easy and convenient:

Leftovers can be refrigerated in an airtight container for up to 4 days. If you want to keep it longer, portion out the spaghetti in freezer-safe containers and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over low heat, adding a splash of dairy-free milk to loosen the sauce if necessary.

Helpful Q&A

Can I use a different type of pasta?

Absolutely! Feel free to use your favorite pasta shape, including whole wheat, gluten-free, or even legume-based pasta for added protein.

Is this dish kid-friendly?

Yes! Most kids love the flavors of tacos, and the spaghetti format makes it fun and easy to eat. You can also adjust the spice level to suit their tastes.

Can I make this ahead of time?

Yes! You can prepare the chickpea-walnut taco crumbles and sauce in advance. Store them separately in the fridge and combine with freshly cooked spaghetti when you’re ready to eat.

What can I substitute for chickpeas?

If chickpeas aren’t your thing, you can use lentils, black beans, or even crumbled tempeh for a different texture and flavor.

What to Make After This

Once you’ve enjoyed your delicious Taco Spaghetti (Vegan!), consider trying these related recipes:

• Vegan Black Bean Brownies – A sweet treat to finish your meal.
• Creamy Vegan Pasta – Another comforting pasta dish that’s quick to prepare.
• Vegan Taco Bowl – A fresh and vibrant alternative to satisfy your taco cravings.
• Easy Vegan Chocolate Chip Cookies – A classic dessert that everyone will love!

Ready to Cook?

Get your kitchen ready and gather your ingredients because Taco Spaghetti (Vegan!) is waiting to be made! This dish is not only a treat for the taste buds but also a fantastic way to bring family and friends together around the dinner table. So, roll up your sleeves and dive into this delightful fusion of flavors. Your taste buds will thank you!