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Vegan spaghetti recipe anyone?

Answer Question

Asked by mum2flowers at 11:52 PM on Apr. 27, 2011 in Food & Drink

Level 9 (292 Credits)
Answers (7)
  • Numerous recipes here: Vegan Spaghetti Recipes


    Answer by Simplicity3 at 12:11 AM on Apr. 28, 2011

  • Off the top of my head...
    Marinara sauce (make your own or get the one in the green can at Trader Joe's; it's good)
    TVP (Textured Vegetable Protein - Bob's Red Mill (online) Whole Foods or health food store), hydrated with vegetable bouillion
    Mix TVP w/sauce
    Boil whole wheat pasta/spaghetti following the package directions
    Ladle sauce on top.
    Shake on some crushed red pepper if you like spicy food. Enjoy!
    Saute crushed garlic and diced onions until translucent
    Toast some pine nuts in an iron skillet until golden brown
    Cut up some sun dried tomatoes and rehydrate with boiling water (10-20 minutes)
    Boil whole wheat pasta noodles (any shape, linguini is my favorite for this recipe) until Al Dente
    Toss additional olive oil, garlic and onions, pine nuts and tomatoes. Sprinkle salt and pepper/crushed red pepper to taste. Enjoy!

    Answer by RobotLady at 12:26 AM on Apr. 28, 2011

  • thankyou ever so much!

    Comment by mum2flowers (original poster) at 12:26 AM on Apr. 28, 2011

  • Whole wheat sketti
    2-3 roma tomatos dices
    2 zuchinni, diced
    1 small eggplant, diced
    1 small red onion diced
    lotsa roasted garlic

    Roast everything but the tomatos and garlic in the oven @ 400 until soft, 20-30 minutes
    Put tomatos in a skillet on the stovetop with a splach of evoo and sautee until soft. throw in roasted garlic, S&P and italian seasoning and blend. Add roasted veggies and toss with the pasta!

    Answer by Amomand4kids at 4:28 PM on Apr. 28, 2011

  • these recipes sound great

    Answer by Jerichos_Mommy at 12:58 AM on May. 1, 2011

  • I serve this it over broccoli (and I make double the sauce).
    Pasta with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot


    Answer by rkoloms at 8:31 AM on May. 1, 2011

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 8:31 AM on May. 1, 2011

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