Easy Vegetable Spaghetti Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
10 oz spaghetti, use gluten-free if necessary
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
5 oz purple cabbage
1 large red bell pepper, de-seeded and diced
2 medium carrots, chopped into matchsticks
2 cups mushrooms, chopped
2 tsp cumin
2 tsp paprika
3/4 cups plant based milk
3 tbsp tamari
1/4 cup nutritional yeast
3 tbsp lime juice
2 tbsp cornstarch
1Cook the spaghetti according to instructions on packaging.
2Heat some olive oil in a frying pan and adding the onion and garlic. Cook for 2-3 minutes, until softened and fragrant, then add tomato paste and cook for a few minutes more.
3Add carrots, purple cabbage, red bell pepper, chestnut mushrooms, cumin and paprika. Cook for 7-8 minutes, until the vegetables soften and the mushrooms are fragrant.
4Add plant based milk and tamari and stir together. Then, transfer the spaghetti from the saucepan and proceed to add nutritional yeast, lime juice and cornstarch. Toss the spaghetti in the sauce, and serve when the sauce thickens.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.