Nora Cooks · by Nora★ 4.7 (6)
The Best Vegan Spaghetti
NUTRITION · PER SERVING45M COOK
CAL 33%·PRO 64%
CARBS 96G58% OF CAL
13G FIBER70G OTHER13G TOTAL SUGAR
FAT 17G22% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with a meaty lentil and beef-based tomato sauce. Hearty and satisfying, ready in 45 minutes for easy weeknight dinners.
mainitalianpastabeefbeans🍲 stockpot🍳 skilletveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces vegan ground beef (I used Beyond)
- 1 medium yellow onion, finely diced
- 15 ounce can lentils, drained and rinsed
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 cup water
- 1 teaspoon Italian seasoning
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red chili flakes
- 1 tablespoon vegan Worcestershire sauce, optional
- 1 tablespoon granulated sugar
- 4 tablespoons chopped fresh basil, optional
- 16 ounces spaghetti noodles
- Vegan Parmesan
- Dutch Oven Bread (or other crusty bread)
At a glance
PER SERVING · TIME 45M
CAL 33%·PRO 64%
CARBS 96G58% OF CAL
13G FIBER70G OTHER13G TOTAL SUGAR
FAT 17G22% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 962mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 82mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.