Hi friends, it’s Audree here! I’m so excited to share one of my favorite recipes with you—my Plant-Based Spaghetti with Nut-Mushroom Meat.
Whether you’re hosting guests or treating yourself to a comforting meal, this dish never fails to impress.
It’s hearty, flavorful, and packed with all the goodness you’d want in a plant-based meal.
Let’s get cooking together!
Why I Love This Recipe
- Quick and Easy: Perfect for when you’re short on time but still want something special.
- Nutrient-Packed: Loaded with plant-based protein, healthy fats, and fresh veggies.
- Customizable: You can tweak it to suit your taste—make it your own!
- A Crowd Favorite: Everyone, vegan or not, loves this dish. Trust me.
What You’ll Need
Main Ingredients:
- 1 lb whole wheat spaghetti (or your favorite plant-based noodle)
- 1 cup walnuts
- 6 medium cremini mushrooms, chopped or quartered
- 1 cup vegetable broth
Veggies:
- 1 onion, diced
- 3 stalks celery, diced
- 1 cup cauliflower, chopped
- 1 small to medium bell pepper, diced
- 2-3 cloves garlic, pressed
Sauce:
- 1-2 jars (24 oz each) of your favorite marinara sauce (depending on how saucy you like it!)
- ½ cup fresh basil, chopped
- Nutritional yeast (non-fortified)
- 1 tsp date syrup (or to taste)
Seasonings (to taste):
- Onion powder
- Garlic powder
- Chipotle seasoning
- Smoked paprika
- Italian seasoning
- Cayenne pepper (optional)
Here’s How to Make It
1. Start with the Nut-Mushroom Meat
- Soak the Walnuts: First, soak your walnuts. If you have time, let them soak for 2-3 hours (or even overnight).
In a pinch, hot water for 20 minutes works too.
Drain them and pulse in a food processor until crumbly—not too fine; we’re not making nut butter! - Add Mushrooms: Toss in the mushrooms and pulse about 15 more times.
You want a crumbly, meat-like texture, so don’t overdo it. - Prepare Cauliflower: Chop the cauliflower and steam it until fork-tender, or use it raw if you prefer a firmer bite.
2. Sauté the Veggies
- Cook the Aromatics: Heat a skillet over medium heat and sauté your onion, celery, and bell pepper for about 10 minutes.
Add the garlic toward the end so it doesn’t burn. - Combine Everything: Stir in the walnut-mushroom mixture and steamed cauliflower.
Mix it all together until combined. - Season to Perfection: Here’s the fun part! Add your onion powder, garlic powder, chipotle seasoning, smoked paprika, Italian seasoning, and a pinch of cayenne if you like a little heat.
Taste as you go to make it just right for you.
3. Make the Sauce Shine
- Pour in your marinara sauce and give it a good stir. Let it simmer until everything is heated through.
- Add a splash of date syrup for a hint of sweetness and toss in the chopped basil for that fresh, aromatic finish.
4. Cook the Pasta
- While your sauce is simmering, bring a large pot of water to a boil. Cook the spaghetti according to the package instructions, then drain it well.
5. Bring It All Together
- You can mix the pasta with the sauce for a cohesive dish or serve the sauce over the spaghetti.
- Either way, top it off with a sprinkle of basil and a little nutritional yeast if you’re feeling fancy.
My Tips for Success
- Keep the Texture Right: Be careful not to over process the walnut-mushroom mixture—it’s all about that satisfying, crumbly texture.
- Customize It: Don’t be afraid to get creative! Add your favorite veggies or adjust the spices to suit your mood.
- Meal Prep Friendly: This recipe stores beautifully, so make extra and enjoy it throughout the week.
Why I’m Sharing This Recipe with You
This dish embodies everything I love about plant-based cooking—it’s wholesome, flavorful, and so satisfying.
I Audree Lee, I’m dedicated to helping you create recipes that nourish your body and delight your taste buds—and this spaghetti is the perfect example.
Whether you’re new to plant-based eating or a seasoned pro, this recipe is one you’ll want to make again and again.
Let’s Dish It Up!
I can’t wait for you to try this Plant-Based Spaghetti with Nut-Mushroom Meat.
It’s become a staple in my kitchen, and I know it’ll be a hit in yours too.
Snap a picture, share it on social media, and tag me @AudreeLeeHealth_. I’d love to see how you make it your own.
Here’s to savoring every bite and staying nourished—together!
Watch me make this recipe step by step in my kitchen! Click here to watch the video.