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Vegan One Pot Taco Spaghetti

Vegan One Pot Taco Spaghetti
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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.

One Pot Taco Spaghetti

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.

Vegan One Pot Taco Spaghetti

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.

Vegan One Pot Taco Spaghetti

Ingredients

For: 4 servings
Preparation:
10 min
Cooking:
20 min
Ready in:
33 min

Instructions

  1. Place walnuts and cooked pigeon peas in a food processor, pulse until crumbly but not smooth.

  2. Heat oil in a large stock pot over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds.

  3. Add walnut/pigeon peas mixture, cumin, paprika, oregano, cayenne, salt and liquid aminos.

  4. Cook until mixture begins to brown, about 5 minutes, while stirring periodically.

  5. Stir in tomato paste, tomatoes, spaghetti, and water. Cover pot, bring to a boil and reduce heat to simmer until spaghetti is aldente., about 20 minutes. Stirring in occasionally

  6. Delicious served warm with salad.

Notes

Vegan One Pot Taco Spaghetti

Please Leave a Comment and a Rating

Rating

46 Comments
  1. Carolyn Nilan
    December 20, 2018

    5.01

    Have made this a couple of times now, my autistic son who rarely speaks actually said more when I served this up, that’s only ever happened once before! Very tasty meal

    • Michelle Blackwood
      December 20, 2018

      Wow Carolyn, that’s great to hear. I’m so happy your son says more when you serve him this spaghetti dish. Thank you very much for your feedback, I really appreciate it.

  2. Ian
    November 11, 2018

    5.01

    Been making this at least once a month for the last year. Definitely our favorite recipe!

    • Michelle Blackwood
      November 11, 2018

      Ian, thank you so much for your feedback, that’s fabulous so good to know. It is definitely a family favorite.

  3. Deb
    May 19, 2018

    4.01

    This was very good. I subbed bulgur for the walnuts, omitted the oil and used lentils. I will be keeping this recipe for sure. Thank you!

  4. Liz
    May 6, 2018

    5.01

    I doubled the recipe and used gf rigatoni pasta instead. I also used mixed nuts (that’s what I had) with cooked lentils, and I added ground flaxseed and turmeric to my seasonings, . It was great!!!

    • Liz
      May 6, 2018

      5.01

      Oh I couldn’t find the Aminos in the store so I used low sodium Chinese soya sauce

    • Michelle Blackwood
      May 6, 2018

      Thank you Liz for your feedback, love how you made the recipe your own. Sorry, you couldn’t find the Aminos. I just ordered coconut aminos on Amazon from the same company, I can’t wait to try it.

  5. Nicole
    February 26, 2018

    How much water? Is it 4 and 1/2 cups? I feel like it can’t be right….. it came out soupy.

    • Michelle Blackwood
      February 26, 2018

      If it came out soupy then cook it longer until liquid evaporates. It all depends on your pasta. I will post the live video of me making it now

    • Michelle Blackwood
      February 26, 2018

      The live video is up, my recommendation is to cook it a little longer, the finished product shouldn’t be too soggy. I used brown rice spaghetti so if you use regular then you may need less water.

  6. Karen
    February 21, 2018

    Made this a few weeks ago used brown rice instead of spaghetti it was delicious brought some to work and my friends and I ate it with tortilla chips now she’s requesting I bring it to her party Saturday I will be make it!! Thank you.

    • Michelle Blackwood
      February 21, 2018

      Wow that’s amazing Karen, love how you used brown rice instead. So happy your friend loves it, thank you for your feedback.

  7. Carolyn
    February 16, 2018

    5.01

    This dish was phenomenal. I’m not actually a vegetarian but do not eat much meat. This meal was so delicious, my son noticed me eating it, and stole a portion too! We then had the other 2 portions the next evening. I made it exactly as the recipe and it was SO easy to make. Thank you, definitely a choice that I will be making often

    • Michelle Blackwood
      February 16, 2018

      Aww, thank you Carolyn. You made my day, I appreciate your feedback, your son made me laugh!

  8. Edward
    February 12, 2018

    5.01

    Great dish. I will definitely make this again. Only made one change. I used veggie crumbles in place of the pigeon peas and walnuts. Turned out great 👍🏽

    • Michelle Blackwood
      February 12, 2018

      Thank you for your feedback Edward, I’m so happy you enjoyed it, the veggie crumble makes the prep faster.

  9. Asia B.
    December 5, 2017

    What if I don’t have a food processer? Would a blender still work?

    • Michelle Blackwood
      December 5, 2017

      Asia, personally I would place the walnuts in a ziplock bag and mash it on the counter with my hand or a bottle. I would mash the lentils or pigeon peas with a fork.

  10. Christine Gloeckner
    November 18, 2017

    5.01

    This came out great! I only used 2 tsp of tamiri instead of 2 tbsp to try and cut some of the sodium.

    • Michelle Blackwood
      November 18, 2017

      That’s wonderful Christine, so happy it turned out great and you were able to use less tamari!

  11. Helen
    October 27, 2017

    This looks amazing! I prefer to cook the pasta separately, so is there still a need to add a little water and cook longer? Thanks!

    • Michelle Blackwood
      October 27, 2017

      Helen there shouldn’t be a need to add extra but I only cooked it as a one pot!

  12. Antoinette
    August 6, 2017

    Hi Michelle,
    If using the canned pigeon peas, do you drain them first?

    • Michelle Blackwood
      August 6, 2017

      Yes please do.I’ll edit the recipe to make it clear.

      • Antoinette
        August 8, 2017

        Thanks for the response, I was making them when I posted the comment and did not drain, so I will definitely have to make again to see if there is a noticeable difference.

  13. Madeleine B
    August 5, 2017

    Hi Michelle, I want to try this recipe so badly! I was wondering if canned pigeon peas work okay? Thanks!

    • Michelle Blackwood
      August 5, 2017

      Hello Madeleine, yes can pigeon peas are fine.

  14. Seema Afsari
    August 3, 2017

    5.01

    Just made this and the family loved it! My toddler ate it with some crushed tortilla chips and we all added avocado on top.

    • Michelle Blackwood
      August 3, 2017

      Awesome, so happy you and your family loved it. It’s one of my family’s favorite as well!

  15. Jennifer
    May 7, 2017

    5.01

    This was wonderful! First recipe of yours that I’ve tried and it was a hit. My omni husband and mother approved this recipe for repeats. Never had pigeon peas before but they are kinda awesome and look forward to using them in other recipes for that meaty texture.

    • Michelle Blackwood
      May 7, 2017

      Hi Jennifer, I’m so happy you and your family enjoyed! It is actually a favorite of my family as well. Try my Jamaican rice and peas recipe with pigeon peas, that’s also a great recipe. Thank you for your feedback!

  16. Gretchen
    February 22, 2017

    We just tried this. We used spaghetti squash. Very good! Thank you.

    • Michelle Blackwood
      February 23, 2017

      That’s wonderful Gretchen, thank you for your feedback! I will have to try it with spaghetti squash.

  17. Lauren
    February 20, 2017

    4.01

    Did you drain the can of tomatoes?

    • Michelle Blackwood
      February 20, 2017

      Hello Lauren, sorry I didn’t see your comment earlier. No I didn’t drain the tomatoes.

  18. Liz Bernard
    January 18, 2017

    5.01

    This tasted amazing, just like minced meat but actually better!

    • Michelle Blackwood
      January 19, 2017

      Thank you Liz, so happy you loved it!

  19. Bette
    January 5, 2017

    Looks great, how much spaghetti did you use?

    • Michelle Blackwood
      January 6, 2017

      8 oz spaghetti, thank you.

  20. Nancy B
    January 5, 2017

    I stumbled across your website looking for vegan recipes. This looks yummy. How much spaghetti should be added? Can’t wait to try it over the weekend.

    • Michelle Blackwood
      January 6, 2017

      Hi Nancy 8 oz spaghetti. I used brown rice spaghetti.

      • Nancy B
        January 8, 2017

        Thank you so much Michelle!

        • Michelle Blackwood
          January 8, 2017

          You are welcome Nancy!

  21. Angie | Big Bear's Wife
    January 5, 2017

    This is perfect! Making this for dinner soon! <3 #365Recipes

    • Michelle Blackwood
      January 6, 2017

      Awesome, enjoy!