Vegan One Pot Taco Spaghetti

4.84

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

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.

Recipe notes

Vegan One Pot Taco Spaghetti

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      • 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.

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

    5.04

    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

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

    5.04

    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

      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!

  2. 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.

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