Oh My Veggies · by Nicole
Vegan Vegetable Spaghetti Recipe
NUTRITION · PER SERVING15M COOK
CAL 21%·PRO 33%
CARBS 73G70% OF CAL
7G FIBER56G OTHER10G TOTAL SUGAR
FAT 6G13% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with sautéed vegetables including mushrooms, cabbage, and bell peppers in a creamy tamari-based sauce. Quick and savory with earthy depth.
mainpasta🍳 skillet🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 10 oz spaghetti (use gluten-free if necessary)
- 1 tbsp olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 5 oz purple cabbage
- 1 large red bell pepper (de-seeded and diced)
- 2 medium carrots (chopped into matchsticks)
- 2 cups mushrooms (chopped)
- 2 tsp cumin
- 2 tsp paprika
- 3/4 cups plant based milk
- 3 tbsp tamari
- 1/4 cup nutritional yeast
- 3 tbsp lime juice
- 2 tbsp cornstarch
At a glance
PER SERVING · TIME 15M
CAL 21%·PRO 33%
CARBS 73G70% OF CAL
7G FIBER56G OTHER10G TOTAL SUGAR
FAT 6G13% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 809mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 112mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.