Vegan Fettuccine with Meat Sauce

Indulge in the comforting richness of Vegan Fettuccine with Meat Sauce—a plant-based twist on a classic Italian favorite. Featuring tender vegan fettuccine coated in a hearty, flavor-packed sauce made with a savory vegan ground beef substitute, aromatic vegetables, and a luscious tomato base, this dish is as satisfying as it is wholesome. Seasoned with a delightful blend of dried herbs, a hint of red pepper flakes, and a splash of soy sauce for depth, the sauce simmers to perfection, delivering bold flavors in every bite. Quick and easy to prepare in just 50 minutes, this recipe makes a perfect weeknight dinner for four, topped with fresh parsley for an irresistible finishing touch. Whether you're vegan or simply craving a lighter take on a comfort food staple, this dish is sure to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta, vegan
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 12 ounces vegan ground beef substitute
• 2 tablespoons tomato paste
• 14 ounces canned diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the vegan fettuccine and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 3

Add the minced garlic, diced carrot, and diced celery to the skillet. Continue to cook for about 5 minutes or until the vegetables soften.

Step 4

Add the vegan ground beef substitute to the skillet, breaking it up with a spoon, and cook for about 5 minutes until it's browned and heated through.

Step 5

Stir in the tomato paste, canned diced tomatoes with their juice, and vegetable broth. Mix well to combine.

Step 6

Add soy sauce, dried oregano, dried basil, red pepper flakes, black pepper, and salt. Stir the sauce well and bring it to a simmer.

Step 7

Lower the heat to medium-low and let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Step 8

Taste and adjust the seasoning if necessary. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.

Step 9

Add the cooked fettuccine to the sauce, tossing until well coated.

Step 10

Serve the vegan fettuccine with meat sauce hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(1725.0g)

Amount per serving	% Daily Value*
Calories	1937.4

Total Fat 89.1g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 6.8g
Cholesterol 7.9mg	0%
Sodium 5861.7mg	0%
Total Carbohydrate 194.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 36.6g
Protein 92.6g	0%

Vitamin D 0IU	0%
Calcium 459.4mg	0%
Iron 22.8mg	0%
Potassium 3419.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 19.0%

Carbs: 39.9%