Vegan Taco Spaghetti That'll Get You Drooling
A one-pot, flavor-packed Vegan Taco Spaghetti made easy in your pressure cooker, bringing bold spice, creamy cheddar shreds, and briny olives together for a satisfying weeknight dinner.
Equipment
- 1 Mixing bowl For tossing spaghetti
Ingredients
Main Ingredients
- 1 lb Spaghetti for your noodly base
- 13.7 oz Beefless ground plant-based meat
- 2 tablespoons Avocado oil for sautéing
- 2 tablespoons Tomato paste adds depth
- 14.5 oz Diced tomatoes or mild salsa for sauce base
- 4 oz Green chiles mild kick
- 1 packet Taco seasoning about 1 oz
- Salt and pepper to taste
- ½ cup Black olives
- ½ cup Green olives
- ½ to 1 cup Vegan cheddar shreds optional topping
- Green onions optional garnish
- Vegan sour cream optional topping
Instructions
Instructions
- Cook the spaghetti according to package instructions. Drain well and set aside.
- Heat avocado oil in a large skillet, add beefless ground and cook for 5–7 minutes.
- Stir in tomato paste, diced tomatoes (or salsa), green chiles, and taco seasoning. Simmer 5–7 minutes.
- Season with salt and pepper to taste.
- Add cooked spaghetti. Stir to coat noodles in sauce.
- Mix in black and green olives; cook 2 more minutes. Top with vegan cheddar shreds and optional garnishes before serving.
Notes
Top with fresh chopped green onions or vegan sour cream for even more flavor and texture. Store leftovers in fridge up to 4 days or freeze for later meals.