I try to incorporate meat free and/or dairy free meals in my regular diet, BUT as "Veganuary" is popular, it's given me a boost to cook more vegan recipes. Here's a PROPER QUICK & EASY vegan spaghetti dish, inspired by a recipe from @na…  | By Jen's Food Blog on January 16, 2025 |  I try to incorporate meat free and/or dairy free meals in my regular diet, BUT as "Veganuary" is popular, it's given me a boost to cook more vegan recipes. Here's a PROPER QUICK & EASY vegan spaghetti dish, inspired by a recipe from @natsnourishments passed on by my friend, and tweaked a little. I used up some bits from my fridge & cupboard, and it took no longer than like 20 mins, and that was with filming it too!! Oh, and it was just 570 calories per person. Ingredients (for 2); - 200g spaghetti
- 110g/half a jar of roasted peppers
- 70g sun-dried tomatoes
- Half tsp of minced garlic
- Handful of mixed nuts (cashew nuts, almonds and walnuts are particularly nice to use)
- Approx. 200ml water - to make into a thick sauce consistency
- Optional extras - chuck any veg in that you need to use up! I had a handful of mushrooms and olives, and these went fantastically with the dish.
Method (Approx. 20 mins in total), it was as easy as; - Cook your spaghetti to packet instructions
- Blitz the rest of the ingredients (I used a smoothie maker, any food processor should be ok)
- Fry off the sauce and any bits of veg you want to chuck in
- Bang in your cooked spaghetti to the sauce pan
- EAT IT!
Save this cook with me video for your next meal inspiration! I hope you enjoy this super easy, healthy and vegan-friendly recipe as much as we did. Share your comments and pictures with me below if you make this 🙂 Happy munching 🙂 Jen @jensfoodblog #jensfoodblog X | | | |
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