Vegan One Pot Taco Spaghetti

This delicious Vegan One Pot Taco Spaghetti is so easy to prepare and full of flavor. It is the perfect dish for a busy weeknight or for lunch.

I have been very busy in the kitchen experimenting and I’m super excited about the dishes that I have been creating lately. Most of them are unique but full of flavor, like my Jamaican Jerk Butternut Squash Fries and Gluten-Free Black Bean Pizza. 

This Vegan One Pot Taco Spaghetti recipe also has a special ingredient and it is pigeon peas. Pigeon peas is a legume that is popular in Asia, Africa, South America and the Caribbean.

Pigeon peas are very nutritious and they have a lot of health benefits., They are high in protein, fiber, folate, phosphorus, magnesium, potassium and calcium. They contain important amino acids namely methionine, lysine, and tryptophan.

Methionine– Important for cell function, fights free radicals in the body,  improves wound healing and protects the liver.

Lysine– Known to treat cold sores, reduce anxiety, prevent herpes.

Tryptophan– Known for its beneficial relief of depression, anxiety, irritable bowel disease, insomnia.

Growing up in Jamaica, my mom always planted pigeon peas. She would use it to make traditional rice and peas similar to my Jamaican Rice and Peas recipe.

Somehow the taste reminds me of brown/green lentils. So you can substitute cooked brown or green lentils in this recipe.

I used the pigeon peas with walnuts as a meat substitute, I then sauteed onion, garlic and added seasonings with tomatoes. Spaghetti with water was added and cooked to create this delicious recipe.