Taco Spaghetti (Vegan!)

This Taco Spaghetti is a fun twist on classic flavors! Enjoy hearty chickpea-walnut crumbles combined with spaghetti and a rich tomato sauce.

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

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
1 small yellow onion adds sweetness and depth to the sauce
4 cloves garlic for that aromatic punch
15 oz. can diced tomatoes use fire-roasted for an extra smoky flavor
2 Tbsp. tomato paste helps thicken the sauce
2-3 Tbsp. fresh cilantro optional, adds a fresh touch
15 oz. can tomato sauce forms the base of the spaghetti sauce
1/2 cup dairy-free milk plain, unsweetened
1 Tbsp. nutritional yeast adds a cheesy flavor
1 Tbsp. tamari provides umami flavor

In a food processor, combine cooked chickpeas, walnuts, and taco spices. Pulse until crumbly for the taco crumbles.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté chopped onion for 3-4 minutes. Add minced garlic and cook for another minute.
To the skillet, add taco crumbles, diced tomatoes, tomato paste, tomato sauce, dairy-free milk, nutritional yeast, and tamari. Stir and simmer for 10 minutes.
Add cooked spaghetti to the skillet. Toss to coat noodles with sauce. Add more dairy-free milk if sauce is too thick.
Serve hot, garnished with cilantro, olives, red pepper flakes, vegan cheese, jalapeños, or sour cream.