Vegan 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.
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Servings: 6 servings
Calories: 337kcal
Ingredients
- 1 cup walnuts
- 1 cup pigeon peas black eyed peas or lentils (cooked) and liquid drained
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Cayenne pepper (optional)
- 2 tablespoons Bragg's liquid aminos coconut aminos or Tamari sauce
- 1 tablespoon tomato paste
- 1-14 oz can diced tomatoes
- 41/2 cups water
- 1/2 teaspoon salt
- 8 ounce spaghetti (I used brown rice)
Instructions
- Place walnuts and cooked pigeon peas in a food processor, pulse until crumbly but not smooth.
- 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.
- Add walnut/pigeon peas mixture, cumin, paprika, oregano, cayenne, salt and liquid aminos.
- Cook until mixture begins to brown, about 5 minutes, while stirring periodically.
- 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
- Delicious served warm with salad.
Nutrition
Calories: 337kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 268mg | Potassium: 362mg | Fiber: 5g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg