Just look at this rich hearty sauce! Totally vegan and totally plant-based – no fake vegan meats involved in this recipe! This easy but hearty 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!
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:)
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A Few Simple Ingredients
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 about the lentils.
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 pretty tasty one! that is easy enough to make (but more involved than opening a jar haha!) 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 though: Add a little balsamic vinegar. It really adds to an authentic taste!
This is a great recipe for meal prep and is a family favorite at my house. It makes six hearty servings you can eat now or heat later.
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Easy Vegan Spaghetti
A rich and hearty sauce tops your favorite pasta. This easy vegan spaghetti uses steamed lentils, riced vegetables, and jarred marinara sauce. It's great to eat now or to portion out for meal prep.
- 12 ounces spaghetti
- 2 24 ounce jars marinara sauce
- 2 cups brown lentils steamed/cooked
- 12 ounces riced vegetables
- 1 Tablespoon balsamic vinegar
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 balsamic vinegar to a separate large sauce pan. Simmer
Drain the pasta and add to the sauce. Top with vegan parmesan cheese if desired.
If you are unable to find cooked/steamed lentils, cook ahead of time so they will be ready to add to the sauce mixture and simmer.