This vegan soya spaghetti recipe is made with soy granules and vegetables. The meatless sauce is delicious, healthy, and satisfying.
This soya spaghetti recipe is hearty, healthy, and incredibly tasty, making it a hit even with non-vegans and picky kids.
Pasta dishes are a staple in many households because everyone loves them, and they are usually easy, quick, and affordable to make - perfect for weeknight meals.
Why not try a vegan twist on classic meat sauces? This meatless soy spaghetti sauce uses tiny soy granules instead of meat. If you haven’t tried textured soy protein before, you’re in for a treat!
If you want more, check out this Stir Fry with Soya Granules or my favorite vegan stew, this incredible Vegan Soy Stew.
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What is textured soy protein (TSP)?
It is also called textured vegetable protein (TVP) (the link opens in a new tab), soy chunks, soy granules, soy schnitzel, or soy meat.
The textured soy protein is a by-product of extracting soybean oil. It is often used as a meat replacement, sometimes as a meat extender, and has a protein content comparable to certain meats.
It is considered a low-cost healthy food, especially if combined with vegetables, like in this recipe.
TSP is very versatile; there are lots and lots of delicious vegan dishes you could try. You can use it to make stir-fries, fry it in the pan, and make burritos (so good), tacos, or enchiladas. You could add it to soups or chilies, fry it, and have it with rice.
How to prepare textured soy protein?
The best advice I can give is to follow the packet's instructions. teaspoon comes in different shapes and sizes, and that is why the soaking and/or cooking times differ from sort to sort and sometimes from brand to brand.
From my experience, I can tell you that soy granules need more or less 15-20 minutes of soaking time in hot vegetable broth. The soy chunks need about 30 minutes of soaking time, while the larger pieces need to be cooked in vegetable broth, drained and squeezed, and then fried.
How to make soya spaghetti?
- Step #1: To make soya spaghetti, you need soya granules. Although they are granules, the recipe requires boiling them briefly and letting them stand for 10 minutes.
- Step #2: In the meantime, bring the water needed for the spaghetti to a boil and prepare the vegetables.
- Step #3: Stir-fry the chopped vegetables with the sauce ingredients until almost done; add the drained soy granules, and cook until the veggies are done to your liking.
- Step #4: Adjust the taste, and that's it!
Storage
You can prepare the soya and vegetable sauce in advance. Keep it refrigerated and reheat it. Cook the pasta just before serving.
Refrigerate leftovers in an airtight container for 2-3 days and reheat them on the stovetop or microwave.
What to serve with it?
I usually serve spaghetti with soya granules and a green salad with yogurt dressing or vinaigrette. Otherwise, you can pair this dish with any other salad you like.
More meatless pasta sauces
Recipe
Soya Spaghetti
Ingredients
- 12.5 oz whole wheat spaghetti or any other kind of pasta, 350 g
- 3.5 oz soya granules 100 g
- vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 red chili Note 1
- 1 medium carrot
- 1 red bell pepper
- 1 medium zucchini
- 2 tablespoons tomato paste
- 5 tablespoons water
- 1 large pinch dried thyme or a few sprigs of fresh thyme, finely chopped
- 2 tablespoons soy sauce
- 1 small bunch parsley
- fine sea salt and ground black pepper
Instructions
- Boil soya granules: Place the soya granules in a small pot, cover them with vegetable broth, and bring to a boil. Turn off the heat and let stand, covered, for 10 minutes.3.5 oz soya granules/ 100 g + vegetable broth
- Prepare vegetables: In the meantime, set the water for the pasta and prepare the vegetables. Chop the onions finely. Mince the garlic and the chili, and chop the carrot, pepper, and zucchini into small cubes.1 medium onion + 3 large garlic cloves + 1 red chili + 1 medium carrot + 1 red bell pepper + 1 medium zucchini
- Cook pasta: When the pasta water starts to boil, add salt generously, and the pasta. Cook the pasta according to the packet's instructions.12.5 oz whole wheat spaghetti/ 350 g
- Saute vegetables: Heat the oil in a large cast-iron or non-stick pan and cook the vegetables until almost soft, about 7 minutes. Add the tomato paste and the water and stir well.2 tablespoons olive oil + 2 tablespoons tomato paste + 5 tablespoons water
- Add soya granules: Drain the soya granules and add them to the pan together with the thyme. Stir well and continue cooking for another 3 minutes or until the vegetables are cooked to your liking.1 large pinch dried thyme
- Adjust taste: Add the soy sauce, stir well, and adjust the taste with salt and pepper. Sprinkle the chopped parsley on top. Serve the sauce with the spaghetti and a green salad. 2 tablespoons soy sauce + 1 small bunch parsley + fine sea salt and ground black pepper
Notes
- Chili: Mine was large but not very hot, you can make the sauce as hot as you like.
Marvellina says
I bet I won't miss the meat! the sauce is so chunky. Just the way I like it. Such a great list for fasting idea!
Cheyanne @ No Spoon Necessary says
One thing I do not do is partake in fasting. I just refuse to abstain from food or a group of food... ever. Well, I don't diet either, because same reason. 😉 I like food just waaaaaaaaay too much. Anyways, this sauce looks delicious! It's almost hard to believe it's vegan!! I could definitely eat this sauce with just a spoon! YUM YUM! Cheers!
Angie@Angie's Recipes says
That vegetarian sauce looks almost too good to be true.