Best Meatless Spaghetti Recipes

HOMEMADE MEATLESS SPAGHETTI SAUCE

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

SPAGHETTI AND MEATLESS MEATBALLS

Steps:

• Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
• Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Form mixture into 2-inch balls and set on the prepared baking sheet.
• Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
• Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve marinara sauce and meatballs over cooked spaghetti.

MEATLESS SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

ZHA JIANG MIAN MEATLESS CHINESE SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper.
• Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve.

SPICY MEATLESS SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and celery; saute until onion has softened and turned translucent, about 5 minutes. Stir in diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
• Reduce heat and simmer for about 5 minutes. Taste and adjust seasonings as needed.

MEATLESS SPAGHETTI PIE

Steps:

• Toss hot spaghetti in large bowl with the butter.
• Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
• Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
• Bake approximately 10 minutes in a 350* oven.
• Remove from oven and spread ricotta evenly over crust, but not to the edge.
• Top with spaghetti sauce.
• Bake uncovered for about 20 minutes at 350*.
• Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
• Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Cool 10 minutes before cutting.

MEATLESS SPAGHETTI

Steps:

• In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

MEATLESS SPAGHETTI SAUCE

Steps:

• In a large soup kettle or Dutch oven, saute the onions, green peppers, celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Discard bay leaf. Serve over spaghetti.

MEATLESS SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
• Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
• Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
• Cover; bake at 350° for 40-45 minutes or until heated through.

MEATLESS SPAGHETTI SAUCE

Steps:

• 1. In a large pot add olive oil, onion, & garlic, saute till tender.
• 2. Add all three cans of tomatoes into pot.
• 3. Add herbs, (place in palm of hand and rub, this releases the flavor some), salt, sugar, & lemon juice.
• 4. Simmer for an hour, taste, add more seasoning if needed.

MEATLESS, MICROWAVE, SPAGHETTI PIE

Steps:

• If desired, lightly cook the green pepper in frying pan.
• Combine the spaghetti, mozzarella, and green pepper in a medium sized bowl.
• Grease a 3 quart microwave casserole dish.
• Spread the spaghetti mixture into the casserole dish.
• Spread the spaghetti sauce over the spaghetti mixture.
• Sprinkle with shredded Romano cheese.
• Place glass cover on the casserole dish.
• Microwave at 75% power for 7 minutes, or until heated through.
• Uncover and allow to sit about 5 minutes before serving.

MEATLESS SPAGHETTI SAUCE

Steps:

• In a medium fry pan, over medium heat, saute onino and garlic in safflower oil until onions become transparent.
• Add remaining ingredients and simmer 45 minutes or until lentils are tender.

MEATLESS SPAGHETTI SAUCE

Steps:

• Heat dressing in large skillet over medium heat. Add bell peppers and onions; cook, stirring, 5 min. Add mushrooms and garlic; stir. Cook, stirring occasionally, 8 min.
• Add pasta sauce; stir. Simmer over medium-low heat, stirring occasionally, 10 to 15 min. or until heated through,
• Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into sauce.
• Top pasta with sauce, cheese and parsley.

LOW CARB MEATLESS SPAGHETTI WITH SHIRATAKI NOODLES

Steps:

• Turn the oven on to 300 degrees.
• Drain and rinse the shirataki noodles, cut noodles, and spread on a sprayed baking sheet.
• Season noodles with pepper, garlic, and other pasta seasoning to taste.
• Place noodles in the oven for about 15 minutes. I found that this helps dry the noodles and help them absorb the pasta sauce.
• Meanwhile, heat up the tomato sauce with the sun dried tomatoes, texturized soy protein, herbs and spices. Let simmer for about 10 minutes.
• In a pan, saute the onions and tomatoes.
• Add the noodles to the pan then add the sauce. Stir and add the spinach.
• Serve in a bowl with the graded mozzarella, or Parmesan if you please!