Vegan or meat spaghetti with a kick!

Vegan or meat spaghetti

Well summer’s winding down, so many are spending time with family this last week before school and work kicks back into full gear. Since family time often means food, food and more food – what dish works better than spaghetti for almost any age group or taste? I’m kind of asking this as a serious question if you know of one tell me!

As you may know from some of my other posts, I have a significant gluten intolerance. I have yet to make my own pasta from scratch but found a recipe I am going to try and hopefully post one day if it turns out. In the meantime, I am totally hooked on lentil pasta. I just started using it in the past month, and I love it because of the additional protein. It has 18g of protein in 85g (3oz) instead of 4-6g of regular or other gluten-free noodles.

Vegan or meat spaghetti recipe

Makes: 4-6 servings
Total time: 1 and a half hours, cook time: 1 hour and 10 minutes, prep time: 15-20 minutes



  • 700g of ground tofu, or extra-lean beef or chicken
  • 500 g lentil pasta (or other pasta if you’re using meat), I use Tolerant brand
  • 1 tablespoon of extra virgin olive oil
  • 1 white, purple or yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 large bell peppers, diced
  • 1 cup crimini or button mushrooms, diced
  • 6 Roma tomatoes, diced
  • 540 mls strained tomatoes
  • 2 teaspoons fresh oregano
  • 2 tablespoons of fresh basil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup of fresh parsley, chopped
  • 1 tablespoon aged balsamic vinegar
  • 2-3 chili peppers, omit if you don’t want spice



  1. Marinate tofu for at least 5 minutes in advance with ¼ of the cup of strained tomatoes, 1 garlic clove, 1 teaspoon aged balsamic vinegar, salt and black pepper to your taste. If using meat, marinate for an hour with the same ingredients.
  2. Combine 1 tablespoon of the olive oil, ground tofu, beef or chicken, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  3. Stir in the Roma tomatoes, strained tomatoes, remaining olive oil and balsamic vinegar.
  4. Add in salt, pepper, oregano and 1 and ½ tablespoons of the basil.
  5. Simmer spaghetti sauce for 1 hour, stirring occasionally. At the 50-minute mark, add in remaining basil and all the parsley if using it and stir into the sauce.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

With tofu

  • Calories: 362.83
  • Fat:  8 g
  • Carbs: 59 g
  • Protein: 26 g

With beef

  • Calories: 562.83
  • Fat:  16 g
  • Carbs: 59 g
  • Protein: 38 g

With chicken

  • Calories: 525
  • Fat:  12 g
  • Carbs: 59 g
  • Protein: 35 g


  1. Love your spaghetti!

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