We’re keeping dinner easy and making Vegan Puerto Rican Spaghetti tonight!
There are no limits when it comes to spaghetti and growing up we did our thing and spiced up our pasta with Puerto Rican flavors and spices.
While thinking about my childhood, I immediately thought about the quick and easy spaghetti my mom used to cook up. It was a staple and it was one of our favorite dishes to come home to.
Spaghetti night as a kid? That was always given the thumbs up.
Why You’ll Love This
- We’re using easy-to-find, affordable ingredients.
- It’s a great recipe for when you want something quick, easy, and loved by kids and adults alike.
- This recipe is great for meal prep and can be served throughout the week.
- If you love this recipe, check out our other Puerto Rican recipes including tostones, maduros, arroz con gandules (Puerto Rican yellow rice), and vegan “beef” stew, and mushroom pernil.
Vegan Puerto Rican spaghetti can be made with any protein of choice. Growing up, my family would switch between chicken and ground beef/bolognese.
Although pork is the choice-of-protein in many Puerto Rican dishes, it surprisingly didn’t have a spotlight in our spaghetti.
If you choose to use a different brand of vegan beefless ground, just adjust the salt-based seasonings (adobo, sazon) accordingly.
How To Make Puerto Rican Spaghetti
- First, cook the pasta or spaghetti according to the packaging’s instructions. Set aside.
- Then, fry the sofrito in a pan over medium heat. Add the rest of the ingredients
- Simmer the sofrito-spice mix.
- Next, add the spaghetti/pasta and combine it well with the rest of the ingredients.
Ingredients in recipe: spaghetti, olive oil, sofrito, adobo, sazon, oregano, crushed tomatoes, tomato paste, bay leaves, vegan ground beef, vegetable broth.
Sazon is made with a blend of spices and it’s vegan!
What To Eat With Vegan Puerto Rican Spaghetti
Stick with traditional spaghetti sides likes garlic bread, garlic sticks, or toast. To keep the Puerto Rican theme, I like to add a side of fried plantains or sliced avocado.
Roasted vegetables or a side salad also make for a healthy, light addition.
How To Store
- The base of this recipe includes Puerto Rican ingredients. Sofrito is best made from scratch – or it can be purchased at a grocery store. If you can find it at the store, I recommend frozen sofrito over the canned.
- Puerto Rican spices and seasoning are often found at Latin grocery stores or in the “ethnic” or “Latin/Hispanic” aisles. If you’re having trouble physically finding the sazon, adobo, and oregano, they can be found online.
- Use any spaghetti or pasta of your choice. Be sure to follow the cooking instructions mentioned on the packaging.
Tried out this Vegan Puerto Rican Spaghetti recipe?
Vegan Puerto Rican Spaghetti
- In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
- Add olive oil to a deep skillet or wok over medium heat. Once the oil is hot, add the sofrito and cook for 3 minutes.
- Then add, the adobo, sazon, oregano, crushed tomatoes, tomato paste, bay leaves, and broth. Stir to combine.
- Add in the vegan ground beef and combine it with the rest of the ingredients in the pan. Cover and cook for 3-4 minutes.
- Remove bay leaves. Add to combine the spaghetti with the vegan meat spaghetti sauce. Serve and top with chopped parsley, cilantro, nutritional yeast, or vegan parmesan cheese (optional)
- I used Gardein Beefless Ground. You can use any other vegan ground “beef.” I just recommend getting one that has no/minimal seasoning or salt.
- I used my homemade crushed tomato recipe. However, canned crushed tomatoes worked fine, too.