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Gluten-Free Vegan Spaghetti

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Gluten-Free Vegan Spaghetti

About 3 Servings

2 to 3 ounces organic Edamame spaghetti pasta or a Gluten-Free Spaghetti pasta of choice ( I used the Edamame spaghetti pasta for this dish)

2 tablespoons coconut oil or avocado oil

1/2 cup (140 grams) chopped onion

3 cups Meatless grounds( veggie crumbles of choice) or you can add extra mushrooms for texture

1 cup chopped portobello mushrooms

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder or fresh garlic

1/4 teaspoon red pepper flakes

1 jar organic tomato sauce ( Watch out for that sodium, aim for low sodium)

1 (28-ounce) can whole peeled tomatoes

1/2 diced red peppers or green peppers

2 tablespoons Nutritional yeast for a cheesy taste


Sauce and Meatless Ground

1.Heat coconut oil or avocado oil in a wide skillet medium heat. Add onions, green or red peppers, stirring occasionally until translucent, 3 to 5 minutes.

2.Add mushroom, garlic, oregano, red pepper flakes, and a pinch of sea salt then stir occasionally.

3. Add meatless ground, until stirring

4.Add tomato sauce

5.Bring to a low simmer and cook until the liquid has thickened and reduced by half heat, about 10 minutes.


Cook Gluten-Free Pasta Directions

1.While the sauce simmers, bring a large pot of water to the boil then cook pasta according to package directions. ( I add a pinch of sea salt in the water before adding the pasta)

2.When the pasta is finished cooking, drain and run cold water over the pasta.

3. Serve pasta on a plate then add the cooked tomato sauce/ meatless ground on top of the pasta.

4. Serve with nutritional yeast sprinkled on top.( optional )


Your Clean Eating Nutritionist

Antoinette Ouattara, MPH, MS,

Clean Eating Nutritionist

Clinical Nutritionist

Clean Eating Detox Coach

Holistic Health and Wellness Coach

Weight Loss Coach.

Public Health Professional


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