Vegan One-Pot Spaghetti Recipe
What’s easier than the one-pot clean-up? Devouring it, of course!
Vegan One-Pot Spaghetti | Recipe by Veganized by Veli
Ingredients
1 lb spaghetti
2 Beyond Meat patties (8 oz total; browned with 1 tsp of Dominican oregano, included in total below)
2 tbsp Dominican oregano (1 tsp for v-beef browning and 1 tsp for pasta. If you can’t find it locally, Amazon sells it.)
1 white onion, chopped
4-7 garlic cloves, chopped (Save 2 for the end. This will really kick it up a notch, and your breath too—you’ve been warned! ;) )
3 tbsp tomato paste
1.5 cups marinara sauce (Rao’s)
2 tbsp capers
1/2 cup Kalamata olives, sliced
1/2 cup parsley, chopped
Water, as needed (I used approx. 9.5 cups)
Salt and black pepper to taste
Two things to keep in mind:
In order to prevent the pasta from drying up, add water as needed. Use my water measurement as a guideline, not rule.
In this recipe you see me stir often—not to mention what I did edit out—because I want to prevent the pasta from sticking together, especially because I am cooking it in less liquid than normal.
I forgot to show when I added in the oil towards the end.
Steps:
In a non-stick pot, brown the v-beef with 1 tsp of oregano. You may use some oil, if you’d like. I opted to shhhhkip it. Once the v-meat has browned, set aside.
To the same pot, add in the onion, tomato paste, and remaining oregano. Let these sauté for a bit, before adding water. Add in the spaghetti.
After a few minutes, incorporate the marinara.
When the pasta is almost done cooking, taste dish for salt level. (Keep in mind that you will be adding olives and capers which will add a bit of saltiness at the end, so be careful not to over salt.)
Once the spaghetti are cooked to your liking, add in the olives, capers, meat, and parsley.
Remember—unlike me—that the yummy ingredients will sink to the bottom, so when you’re serving, make sure to scoop some of them out.
Serve and enjoy!
