Vegan SpaghettiOs

Tested & Loved by Emily
As a professional plant-based chef, I’ve tested this recipe in my home kitchen until it was just right. These vegan SpaghettiOs are not only nostalgic they’re dialed up with real flavor and better-for-you ingredients. Let’s get cooking!

Missing that nostalgic comfort of canned spaghetti rings but want something cleaner, tastier, and dairy-free? These vegan SpaghettiOs are your grown-up answer. With tender ring-shaped pasta, a rich, cheesy tomato sauce, and optional homemade vegan meatballs, this recipe hits all the right notes without the preservatives. I’m Chef Emily, and let me tell you this version of vegan spaghetti is not only easy, it’s soul-soothing comfort food. Whether you’re after a quick vegan baked spaghetti alternative or a kid-friendly dinner, this one’s a keeper.

Why You’ll Love Vegan SpaghettiOs

If you’re craving a cozy, one-pot meal that’s both comforting and plant-based, vegan Spaghettios are a dream come true. Here’s why this dish belongs in your regular rotation:

• Nostalgic but better: All the childhood charm of the canned version, but richer and more flavorful.
• Quick and simple: This is a go-to vegan spaghetti recipe that’s ready in under 30 minutes.
• Family-friendly: Kid-approved yet hearty enough to satisfy adults.
• Customizable: Add vegan meatballs, go spicy with chili flakes, or use whatever pasta you have.
• Nutritious: Packed with vegan spaghetti protein and wholesome ingredients no weird additives.

Whether you’re new to plant-based cooking or a seasoned vegan, these spaghetti vegan sauce rings will warm your heart and fill your belly.

Key Ingredients in Vegan SpaghettiOs

Here’s everything you’ll need to make this upgraded vegan spaghetti classic. Each ingredient is chosen for flavor, texture, and that iconic SpaghettiOs feel.

• Anellini Pasta: These small O-shaped noodles are key to the look, but if you can’t find them, veg spaghetti pasta or elbow macaroni work great.
• Tomato Puree: Forms the base of the vegan spaghetti sauce smooth, rich, and naturally sweet.
• Garlic & Italian Seasoning: Brings out the classic comfort food flavor we love.
• Nutritional Yeast: Adds cheesy depth without dairy. Also boosts vegan spaghetti protein.
• Vegan Cheddar Shreds: For creamy, gooey texture in the sauce try your favorite brand.
• Mushroom Seasoning or Miso Paste: Enhances umami. Optional, but highly recommended.
• Vegan Ground Meat (Optional): Make it heartier with store-bought or homemade vegan meatballs using plant milk, breadcrumbs, and spices.
• Crushed Calabrian Chiles: For those who like a little heat in their spaghetti vegan sauce.

Sub in cooked lentils or chickpeas for a whole-food twist, or use vegan hot dogs for a nostalgic, kid-style spin.

How to Make Vegan SpaghettiOs

Step 1: Make the Cheesy Sauce

In a large skillet, heat 2 Tbsp olive oil over medium. Add 5 cloves minced garlic and sauté for 1 minute until fragrant. Stir in 28 oz tomato puree, 1 Tbsp Italian seasoning, 1 tsp onion powder, 1 Tbsp nutritional yeast, and 1 Tbsp mushroom seasoning or miso paste. Let simmer for 2–3 minutes.

Add 8 oz vegan cheddar shreds and stir until melted and creamy. Season with salt and pepper to taste. Keep warm on low heat.

Step 2: Prep the Vegan Meatballs (Optional)

In a bowl, mix vegan ground beef and sausage (8 oz each), minced garlic and shallot, parsley, nutritional yeast, breadcrumbs, and plant milk. Form into small balls and brown in a skillet until crisp on at least two sides.

Step 3: Cook the Pasta

Boil 12–16 oz Anellini pasta (or veg spaghetti pasta) in salted water until al dente. Reserve a cup of pasta water, then drain.

Step 4: Combine Everything

Add pasta to the sauce, along with meatballs. Stir to coat evenly. Use pasta water to adjust the consistency more for saucy, less for thicker texture.

Expert Tips for Success

Tip 1: Use the Right Pasta for Texture

While Anellini pasta gives that nostalgic SpaghettiOs look, don’t stress if it’s hard to find. You can easily use veg spaghetti, elbow macaroni, or ditalini just aim for small, tender shapes that hold sauce well.

Tip 2: Don’t Skip the Nutritional Yeast

This ingredient adds a deep umami flavor and boosts your vegan spaghetti protein content naturally. It’s the secret to making your sauce taste cheesy without any dairy.

Tip 3: Save Your Pasta Water

Adding a splash of starchy pasta water helps emulsify your spaghetti vegan sauce, making it creamy and clingy. Start with ½ cup and increase to your desired sauciness.

Tip 4: Customize Heat and Texture

Crushed Calabrian chilies are perfect for a spicy kick. Prefer it mild? Leave them out and double down on Italian herbs instead.

Tip 5: Brown the Meatballs Well

If using homemade vegan meatballs, get a good sear on at least two sides. This adds savory depth and helps them hold their shape when stirred into the sauce.

Substitutions & Variations

• Go Gluten-Free: Use gluten-free pasta or replace with spaghetti squash for a low-carb, veggie-loaded version. Great for those searching spaghetti squash vegan recipes.
• Add Plant-Based Protein: Stir in chickpeas, lentils, or vegan crumbles to boost nutrition and turn it into a hearty main.
• Cheese Swap: No vegan cheddar? Use any melty plant-based cheese or make a creamy cashew cheese sauce for extra richness.
• No Mushroom Seasoning?: Sub in 1 tsp soy sauce, tamari, or even miso paste for a similar umami effect.
• Turn It Into a Casserole: Pour everything into a baking dish, top with breadcrumbs and cheese, and bake for a comforting vegan baked spaghetti casserole.
• Try a White Sauce Variation: Swap the tomato base with vegan white spaghetti sauce using oat milk or cashew cream for a creamy, dairy-free twist.
• Use What’s Handy: Can’t find Anellini? Sub with veg spaghetti, elbows, or ditalini just keep the pasta size small for that classic feel.

Storage and Make-Ahead Tips

• Refrigerate Leftovers: Store cooled vegan SpaghettiOs in an airtight container in the fridge for 2–3 days. The flavors get even better the next day!
• Reheating Tips: Warm on the stovetop or in the microwave. Add a splash of water or plant milk to loosen the sauce, especially if it thickened overnight.
• Freezing: You can freeze the pasta and sauce (with or without meatballs) for up to 1 month. Thaw in the fridge overnight and reheat gently.
• Make the Sauce Ahead: The vegan spaghetti sauce can be made 2–3 days in advance and stored separately. Just cook the pasta fresh for best texture.
• Meal Prep Friendly: Divide into individual containers for a week’s worth of easy vegan spaghetti lunches.
• Skip the Pasta Until Serving: For ultimate texture, store the sauce and pasta separately if prepping ahead.

What to Serve with Vegan SpaghettiOs

These saucy, cozy noodles are a complete comfort dish, but if you’re serving guests or want a more balanced meal, here are some delicious pairings:

• Purple Potatoes
• Rasta Pasta
• Tart Cherry Juice
• Cranberry Relish

Vegan SpaghettiOs Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A nostalgic childhood classic reimagined with plant-based ingredients. These Vegan SpaghettiOs are creamy, cheesy, and loaded with flavor made with Anellini pasta, a rich tomato sauce, and optional vegan meatballs. Perfect for busy weeknights or cozy comfort food cravings.

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Ingredients

Scale 1x2x3x

Pasta:

• 12–16 oz Anellini Pasta (or pasta of choice)

Cheesy Red Sauce:

• 28 oz Tomato Puree

• 2 Tbsp Olive Oil

• 5 cloves Garlic, minced

• 1 Tbsp Italian Seasoning

• 1 tsp Onion Powder

• 1 Tbsp Nutritional Yeast

• 1 Tbsp Mushroom Seasoning or 1 tsp Miso Paste

• 2 tsp Crushed Calabrian Chilies (optional)

• 1 Tbsp Sugar (if needed)

• 8 oz Vegan Cheddar Shreds

• Salt & Pepper, to taste

Meatballs (optional):

• 8 oz Vegan Ground Beef

• 8 oz Vegan Ground Sausage

• 4 cloves Garlic, minced

• 1 Shallot, minced

• 1/4 cup Chopped Parsley

• 2 Tbsp Nutritional Yeast

• 1 Tbsp Italian Seasoning

• 1/3 cup Bread Crumbs

• 1/4 cup Unsweetened Plant Milk

• Red Pepper Flakes, to taste

• Salt & Pepper, to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Make the Sauce: Heat olive oil over medium. Sauté garlic for 1 minute. Add tomato puree, seasonings, and simmer. Stir in vegan cheese until melted. Keep warm.
   
2. Prepare Meatballs: Mix ingredients, form into balls, brown in skillet, and simmer in sauce.
   
3. Cook Pasta: Boil until al dente. Reserve water. Mix with sauce and meatballs. Adjust with pasta water.
   
4. Serve: Top with parsley, basil, or vegan parmesan.
   

Notes

• Use gluten-free pasta to make the dish gluten-free.
• Swap Anellini with small shapes like elbows or ditalini if needed.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 6g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg

Frequently Asked Questions

Conclusion

Whether you’re reliving a childhood favorite or just craving a cozy, one-pot comfort meal, these vegan SpaghettiOs deliver in every way flavor, nostalgia, and ease. With a creamy tomato sauce, optional hearty vegan meatballs, and plenty of flexible swaps, this dish is perfect for busy weeknights or a weekend treat.

As Chef Emily, I always say: good food should be both nourishing and joyful. So grab your favorite pasta, stir up that cheesy red sauce, and dig into a bowl of plant-powered happiness.

Written by Emily, a passionate home chef with 10+ years of baking experience. Follow her adventures on Facebook @yurecipes flavors