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Home » Recipes » Plant-Based Dinner Recipes

Vegan Puerto Rican Spaghetti

Load up your plates with Vegan Puerto Rican Spaghetti made with adobo, sazon, sofrito, tomato sauce, and meatless ground beef. This recipe is 100% plant-based and EASY to make!

Meatless Puerto Rican spaghetti topped with chopped cilantro.
by Aly Michell Dated: October 5, 2021 Last Modified: August 28, 2023 12 Comments
2818 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • Why You’ll Love This
  • What is in Puerto Rican Spaghetti
  • How To Make Puerto Rican Spaghetti 
  • What To Eat With Vegan Puerto Rican Spaghetti  
  • How To Store
  • Recipe Tips
  • Vegan Puerto Rican Spaghetti

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, sweet plantains (maduros), arroz con gandules (Puerto Rican yellow rice), and vegan “beef” stew, and mushroom pernil. 

What is in Puerto Rican Spaghetti

Puerto Rican spaghetti has many of the traditional ingredients you'll find in Puerto Rican cusine including sofrito, tomato paste/sauce, sazon, and adobo. As for the protein, you'll usually either see ground beef or chicken.

Although pork is the choice-of-protein in many Puerto Rican dishes, it surprisingly didn’t have a spotlight in our spaghetti.

Vegan Puerto Rican spaghetti can be made with any plant-based protein of choice. Because we’re going plant-based and meatless, we’re switching out the meat for vegan ground “beef” instead. Specially, we’re using Gardein’s Beefless Ground. 

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 

Sofrito, crushed tomatoes, spaghetti, bay leaves, sazon, adobo, oregano, vegan ground beef, tomato paste, vegetable broth.
  1. First, cook the pasta or spaghetti according to the packaging’s instructions. Set aside. 
  2. Then, fry the sofrito in a pan over medium heat. Add the rest of the ingredients 
  3. Simmer the sofrito-spice mix. 
  4. 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

Store the Puerto Rican spaghetti in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator. 

Recipe Tips

  1. 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. 
  2. 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.  
  3. Use any spaghetti or pasta of your choice. Be sure to follow the cooking instructions mentioned on the packaging.  

If you’re in the pasta mood, be sure to also check out our Lentil Meatballs, Tofu Meatballs, homemade Spaghetti Sauce, One-Pot Pasta, and Creamy Rigatoni with Sofrito Avocado Sauce. 

Tried out this Vegan Puerto Rican Spaghetti recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Puerto RIcan spaghetti with bay leaves in a deep pan/wok.
Meatless Puerto Rican spaghetti topped with chopped cilantro.

Vegan Puerto Rican Spaghetti

Aly Michell
Load up your plates with Puerto Rican spaghetti made with adobo, sazon, sofrito, tomato, sauce, and meatless ground beef. This recipe is 100% vegan and EASY to make!
5 from 4 votes
Print Recipe Pin Recipe
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Puerto Rican, Vegan
Servings 6 servings
Calories 240 kcal

Ingredients
  

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • ¼ cup sofrito
  • 1 teaspoon adobo
  • ½ teaspoon sazon
  • 1 teaspoon oregano
  • 1 cup crushed tomatoes
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup vegetable broth
  • 1 bag Gardein Beefless Ground

Instructions
 

  • 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)

Notes

  1. 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. 
  2. I used my homemade crushed tomato recipe. However, canned crushed tomatoes worked fine, too. 
This recipe pairs perfectly with sweet plantains (maduros).

Nutrition

Serving: 1-servingCalories: 240kcalCarbohydrates: 32gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 427mgPotassium: 212mgFiber: 8gSugar: 3gVitamin A: 263IUVitamin C: 5mgCalcium: 34mgIron: 2mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
2818 shares
Category: All, Entrees, Lunch, Plant-Based Christmas Recipes, Plant-Based Dinner Recipes, Valentine's Day, Veganuary

About Aly Michell

Previous Post:Zucchini stuffing casserole with carrots, corn, and stale bread in a casserole dish.Vegan Zucchini Stuffing Casserole
Next Post:Gluten-Free Onion GravyOnion gravy in two white serving bowls.

Reader Interactions

Comments

  1. Jen W.

    January 23, 2024 at 5:48 pm

    5 stars
    This was a winner in my carnivore household! I’m trying to sneak in vegan meals 2-3 times per week.
    My six year old daughter loved it and my husband had seconds.
    It has great flavor and will be a “keeper” in our rotation. Thank you for sharing the recipe!!

    Reply
    • Aly Michell

      January 25, 2024 at 9:56 am

      Very happy about that! This is also one of my favorite recipes! So good and it's perfect for a hungry crowd or growing family!

      Reply
  2. Jess Zellmer

    January 06, 2023 at 2:50 pm

    5 stars
    Had leftover Sazon and Adobo from another recipe I made so tried this to use up these spices. It was amazing!! Very simple and such fun flavors. I actually used ground turkey as we are not vegetarians and I had it on hand. Love this recipe!

    Reply
    • Aly Michell

      January 08, 2023 at 10:39 pm

      Hey Jess! Thank you for trying out the recipe - glad you loved it, even while making it your own!

      Reply
  3. BMARIE

    July 25, 2022 at 8:47 am

    Hi Aly!
    Will this recipe work if I sub Mushrooms for the meatless crumbles? I'm not a fan of meatless crumbles. But LOVE Mushrooms.
    Any advice would be greatly appreciated!

    Reply
    • Aly Michell

      July 25, 2022 at 1:27 pm

      Oh yeah mushrooms work just fine, too! I think "meaty" mushrooms like shiitake, king oyster mushrooms, and portobello will probably work very well.

      Reply
  4. Avarie Wieging

    March 08, 2022 at 10:02 am

    How spicy is this dish?

    Reply
    • Aly Michell

      March 08, 2022 at 10:43 am

      Hey! It's not spicy at all. 🙂

      Reply
  5. Jenny K

    December 22, 2021 at 5:42 pm

    5 stars
    This is so good! I have been secretly making vegan meals for my family about once a week. I just sneak them in there. This one is a total winner in that category! The flavors are really unexpected (and delicious) for spaghetti night, which distracts from any texture differences they might notice with the Gardein crumbles. I've made it twice now. The first time I made it exactly to the recipe. Tonight I was in a big hurry and substituted a jar of marinara for the crushed tomatoes/oregano/bay leaf/tomato paste/broth. It was still fabulous.

    Reply
    • Aly Michell

      December 22, 2021 at 6:59 pm

      Hey Jenny! Thank you so much for trying out the recipe - glad you and your family loved it!

      Reply
  6. Ana

    October 16, 2021 at 10:44 am

    What is the cup of vegetable broth used for? Its not included in the cooking instructions yet its in the ingredients?

    Reply
    • Aly Michell

      October 16, 2021 at 12:43 pm

      Hey Ana! Thanks for pointing it out. The broth is listed with instruction #3.

      Reply
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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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