Veganized Spaghettios

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

4 medium carrots, diced (About 2 cups total)

1 medium yellow onion, diced

2 tablespoons vegan butter (I used Earth Balance)

½ cup water

2 teaspoons paprika (Not smoked or hot)

½ teaspoon onion powder

1 teaspoon kosher salt (Can be omitted )

1 teaspoon pure maple syrup (Don't skip this! )

½ cup unsweetened non-dairy milk (I used oat milk)

1 to 2 cups vegetable broth (Can sub in water)

4 tablespoons nutritional yeast

1 tablespoon yellow/mellow miso (Can omit but adds more flavor)

28 ounces diced or crushed tomatoes

2 cups large ring noodles (Half of a box)

Directions at crowmoonkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer