Just look at this rich hearty sauce! Totally vegan and totally plant-based – no fake vegan meats involved in this recipe! This easy vegan spaghetti has a rich sauce that is satisfying and throws together super quick and easy because it uses jarred pasta sauce, steamed lentils (you can buy them that way!), and frozen riced vegetables. Cook it up and pour it on!
Back in my pre-vegan days, my go-to easy but “fancy” meal was spaghetti! In fact, this was such the go-to meal that I had the fam complaining one night about “spaghetti again?!?” But then they missed it and within a week were asking for more! Well, new times, different ingredients and this is still my go-to easy meal for when I just don’t have the time to shop and chop and prep; but, I want something a little more homecooked than a frozen black bean burger.
This pasta sauce is so rich and thick, it’s a crowd-pleaser for sure!
Top it off with my Vegan Cashew Parmesan cheese and you’ve got a rich and tasty vegan meal that tastes like mamma used to make:)
Looking for some more kid-friendly easy recipe ideas? Try my Mini Calzone Pizza Dippers or Vegan Street Tacos. Both kid-approved and both easy enough that the kids can participate in the making!
A Few Simple Ingredients to Make This Vegan Spaghetti Super Quick and Easy
When I say this recipe is easy, I mean it! If you can find steamed lentils, riced vegetables, and jarred marinara sauce; you’ve got yourself some SAUCE! And I promise – you won’t need to chop a single vegetable either.
I have not always been able to find steamed lentils. It’s really no problem though because lentils are super easy to make. Just follow the package directions for 2 cups COOKED lentils. Lentils require no soaking and honestly, the water measurement doesn’t have to be perfect. Just watch to make sure the water level is always above the lentils.
My new favorite lentils are Black Beluga Lentils. They have a different texture and are almost nutty. Black lentils are perfect in this sauce. But I’ve never found them steamed or precooked. It’s worth it though for the taste and texture. I always make up a double batch and keep the extra in the fridge to add to veggie Buddha bowls or toss in with mixed vegetables. They are a little more spendy than the humble brown lentil, so for me, a special treat. (Affiliate Link)
The Sauce for Easy Vegan Spaghetti – and the Finishing Touches!
I use my favorite jarred pasta sauce for this recipe. If you are trying to eat totally oil-free, you will probably have to make your own. I have a plant-based homemade pasta sauce that is easy enough to make (but more involved than opening a jar!) You will need to double it for this recipe. For convenience sake, I usually close my eyes to the tiny bit of oil that comes in my commercially prepared sauce. Do read the ingredient label though and make sure it meets your nutritional restrictions.
I do have one secret ingredient: Add a little (affiliate link) liquid aminos. It really adds to an authentic umami taste!
Top your spaghetti with my favorite Parmesan Cheese with Cashews!
This is a great recipe for meal prep and is a family favorite at my house. It makes six servings you can eat now or heat later.
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Things You Might Find Useful Making this recipe for Easy Hearty Spaghetti (Affiliate Links)
Easy Vegan Spaghetti
- 12 ounces spaghetti
- 2 24 ounce jars marinara sauce
- 2 cups brown lentils steamed/cooked
- 12 ounces riced vegetables
- 1 Tablespoon liquid aminos
- Cook spaghetti according to package directions
- While water is boiling and spaghetti is cooking, add cooked lentils, riced vegetables, 2 jars of marinara sauce and liquid aminos to a separate large saucepan. Simmer
- Drain the pasta and add to the sauce. Top with vegan parmesan cheese if desired.