Vegan hearty Italian spaghetti. Spaghetti and Vegan Meatballs is the best ultimate vegan comfort food! Plus, this recipe is easy enough for a busy weeknight and is a family favorite! It's easily customizable and comes together quick enough for a busy weeknight meal!

I finally wrote it down as I went along! Serve over hot, cooked and well drained spaghetti, thin spaghetti. A delicious healthy vegan + gluten-free spaghetti squash lasagna made with roasted spaghetti Cut a spaghetti squash in half and scoop out all the seeds. You can have Vegan hearty Italian spaghetti using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan hearty Italian spaghetti

1. You need 3 of medium zucchini squash peeled and chopped.
2. You need 1/2 of medium onion chopped.
3. You need 1 cup of sprouted lentils cooked/drained according to package.
4. Prepare of I medium fresh tomato chopped.
5. Prepare 2 tbs of olive oil.
6. You need 1 jar of organic spaghetti sauce (your favorite).
7. You need 2 tbs of chopped garlic.
8. You need to taste of Italian seasoning dried.
9. It's to taste of Salt/pepper.
10. Prepare to taste of Dried Red chili pepper.
11. Prepare of I pkg spaghetti noodles cooked, drained, tossed in 1 tbs olive oil.

Then, baste olive oil and sprinkle salt and pepper. Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. Cook spaghetti according to package directions; drain. Hearty vegan lentil bolognese is a comforting and wholesome dinner.

Vegan hearty Italian spaghetti instructions

1. Olive oil in oversized deep skillet or Dutch oven pot on medium heat. Add all veggies above and garlic. Sauté for about 8-10 min on medium heat..
2. I personally cook my noodles at the same time so they are piping hot. I like to add a little olive oil and Italian seasoning to water. (Like 1 tbs to water as it’s coming to boil)..
3. After veggies are sautéed until slightly tender, add your favorite jar sauce. Add cooked lentils. Simmer 8-10 min on low heat. TIP: I keep lentils whole but you can crush/mash them if you want more of a ground beef or meat texture to the sauce. Add seasonings mentioned at this step!.
4. Sometimes I also cook the lentils directly in the sauce for 6-8 minutes. If you choose that option just put 1/2 cup of water or red wine in sauce to simmer lentils if your sauce is too thick. The easy method is to cook in advance and just add to sauce above as mentioned. :-).
5. Final step is to serve the sauce over your hot pasta! TIP: You can add crushed cashews tossed in olive oil and garlic salt w/ Italian seasoning and nutritional yeast for garnish for the Parmesan cheese yummy effect! I mix the ingredients together in food processor! Depending on how hard core your vegan lifestyle. Enjoy!.

Serve it over spaghetti squash boats or your favorite pasta. This plant based recipe is easy to make naturally vegetarian, vegan, and gluten free but doesn't skimp on flavor. This lentil bolognese is chock full of all those irresistible Italian. Spaghetti squash substitutes for regular spaghetti to keep the dish whole foods based. This vegan Lentil Bolognese makes a great weeknight or Sunday dinner.