Vegan Spaghetti with Chicken and Vegetables

Experience a plant-based twist on a classic favorite with this Vegan Spaghetti with Chicken and Vegetables. This recipe pairs hearty gluten-free spaghetti with savory plant-based chicken strips and a medley of fresh, colorful vegetables like zucchini, red bell pepper, and carrot. A rich tomato sauce, infused with dried herbs and a hint of spice, ties everything together in just 25 minutes of cooking time. Perfect for weeknight dinners or meal prep, this wholesome dish is packed with flavor, protein, and nutrients while staying completely dairy- and meat-free. Serve it hot, garnished with fresh parsley, for a vibrant and satisfying meal that will impress vegans and non-vegans alike!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Spaghetti (gluten-free, if needed)
• 2 tablespoons Olive oil
• 250 grams Plant-based chicken strips
• 1 medium Yellow onion, diced
• 3 units Garlic cloves, minced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 1 medium Carrot, peeled and diced
• 400 grams Canned diced tomatoes
• 2 tablespoons Tomato paste
• 120 milliliters Vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoons Crushed red pepper flakes (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 3

Add the plant-based chicken strips to the skillet and cook for 4-5 minutes, flipping occasionally, until golden brown. Remove from the skillet and set aside.

Step 4

In the same skillet, add the diced onion and cook for 2-3 minutes, until softened.

Step 5

Add the minced garlic, zucchini, red bell pepper, and carrot to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the canned diced tomatoes, tomato paste, and vegetable broth. Add the dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well.

Step 7

Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Return the cooked plant-based chicken strips to the skillet and stir to combine. Cook for 2-3 minutes to heat through.

Step 9

Toss the cooked spaghetti with the sauce until evenly coated. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the vegan spaghetti hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1735.1g)

Amount per serving	% Daily Value*
Calories	1606.1

Total Fat 64.7g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 8mg	0%
Sodium 4280.1mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 32.9g	0%
Total Sugars 36.7g
Protein 77.5g	0%

Vitamin D 0IU	0%
Calcium 431.4mg	0%
Iron 15.1mg	0%
Potassium 3154.2mg	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: 34.7%

Protein: 18.5%

Carbs: 46.9%