If you’re craving a hearty, protein-packed, and flavor-rich vegan meal, this Meaty Vegan Spaghetti with Lentils is the perfect dish. Packed with plant-based protein from lentils and walnuts, this recipe delivers a satisfying, meat-like texture while keeping things 100% vegan. Plus, it’s meal prep-friendly, making it a great choice for busy weeks!
You can also view my full collection of plant based meal prep recipes here.
Why You’ll Love This Recipe
- Protein-Packed & Satisfying – Lentils and walnuts give the sauce a rich, meaty texture.
- Easy to Meal Prep – Make it ahead and enjoy throughout the week.
- Simple & Wholesome Ingredients – No processed meat substitutes, just real, whole foods.
- Delicious & Comforting – Classic spaghetti flavors with a vegan twist.
Ingredients & Substitutions
Pasta Sauce
- Brown Lentils – These provide the “meaty” texture. You can swap them for green lentils or black lentils.
- Chopped Walnuts – Adds richness and a slight crunch. Sunflower seeds or mushrooms can be used as alternatives.
- Yellow Onion – Essential for flavor depth. Shallots or red onion work too.
- Sun-Dried Tomatoes – Brings a rich umami taste. Tomato paste or roasted red peppers can be used instead.
- Garlic – A must-have for a bold, garlicky kick.
- Tomato Sauce – The base of the sauce. Use store-bought or homemade tomato sauce.
- Tomato Paste – Enhances the depth of flavor.
- Balsamic Vinegar – Adds a slight tang and sweetness.
- Oil from Sun-Dried Tomatoes – Infuses the sauce with extra flavor. You can also use olive oil.
- Italian Seasoning – A classic mix of herbs like oregano, basil, and thyme.
- Salt & Pepper – Essential for seasoning.
- Nutritional Yeast or Vegan Parmesan Cheese – Brings a cheesy, umami flavor.
Pasta
- Spaghetti or Other Pasta Noodles – Traditional spaghetti works best, but you can use gluten-free or whole wheat options.
- Fresh Parsley (Optional) – For garnish and a pop of freshness.
Helpful Tools
- Food Processor – To blend the lentils and sun-dried tomatoes.
- Large Pot – For cooking pasta.
- Dutch Oven or Large Saucepan – To cook the sauce.
- Sharp Knife & Cutting Board – For chopping ingredients.
- Wooden Spoon – To stir the sauce.
How to Make Meaty Vegan Spaghetti with Lentils Meal Prep
Prep
- Finely chop the walnuts until they resemble a mince-like texture or pulse them in a food processor.
- Add the sun-dried tomatoes and lentils to a food processor and blend for about 30 seconds. Keep some texture—don’t turn it into a paste.
Cooking the Noodles
- Cook the spaghetti according to package instructions.
Cooking the Sauce
- In a large pot or Dutch oven, heat a little oil over medium heat. Sauté the onion and walnuts for 3-4 minutes.
- Stir in the garlic, tomato paste, and Italian seasoning, cooking for about 1 minute.
- Add the tomato sauce, lentil mixture, and balsamic vinegar. Let simmer for 7-10 minutes.
Finishing Touches
- Season with salt, pepper, and nutritional yeast. Stir to combine.
- Toss the cooked pasta into the sauce and gently mix.
- Serve with fresh parsley and extra nutritional yeast or vegan parmesan on top.
Tips & Tricks for the Best Results
- Don’t Overblend the Lentils – Keeping them slightly textured gives the sauce a meaty consistency.
- Use Quality Sun-Dried Tomatoes – They add depth and richness to the sauce.
- Let the Sauce Simmer – This enhances the flavors and makes it even tastier.
- Customize the Seasonings – Adjust the herbs and spices to your taste preference.
Storage & Meal Prep Tips
- Refrigeration: Store in airtight containers for up to 5 days.
- Freezing: Freeze portions in airtight bags for up to 3 months.
- Reheating: Warm in the microwave or stovetop with a splash of water if needed.
FAQ
Can I use canned lentils instead of cooking my own?
Yes! Canned lentils work great. Just rinse and drain them before using.
What can I substitute for walnuts?
Sunflower seeds, mushrooms, or even cooked quinoa can work as a substitute.
Can I make this gluten-free?
Absolutely! Just swap regular pasta for your favorite gluten-free variety.
How can I make this sauce even richer?
Try adding a splash of coconut milk or a bit of miso paste for extra depth.
Can I make this in advance?
Yes! This recipe is perfect for meal prep and stores well for several days.
Meaty Vegan Spaghetti with Lentils Meal Prep
This Meaty Vegan Spaghetti with Lentils is a hearty, protein-packed dish perfect for meal prep. Made with lentils, walnuts, and a rich tomato sauce, it’s flavorful, satisfying, and 100% plant-based!
Ingredients
Pasta Sauce
- 1 19oz can brown lentils, rinsed and drained
- 1 cup chopped walnuts
- 1 small yellow onion, diced
- ⅓ cup sun-dried tomatoes
- 3 cloves minced garlic
- 1 large can tomato sauce 680ml
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp oil from the sun-dried tomatoes
- 1 tbsp Italian seasoning
- salt & pepper to taste
- ¼ cup nutritional yeast or vegan parmesan cheese
Pasta
- 1 box spaghetti or other pasta noodles 410g
- fresh parlsey optional
Instructions
Prep
- Start by finely chopping the walnuts into a small mince like consistency. (Or pulse in the food processor a few times)
- Next, add the sun-dried tomatoes and lentils into the food processor and blend for 30 seconds. (Or finely chop the sun-dried tomatoes and mash them in a bowl with the lentils). The idea is to leave the lentils a bit textured, and not fully blended to a paste.
Noodles
- Start cooking the spaghetti noodles according to package instructions.
Cooking the Sauce
- In a large pot or dutch oven on medium heat, sauté the onion and walnuts in a little oil for for 3-4 mins.
- Next, add in the garlic, tomato paste and Italian seasoning and cook for 1 min stirring constantly.
- Now add in the tomato sauce, lentil mixture, and balsamic vinegar and allow the sauce to simmer for 7-10 mins.
Finishing Touches
- Add in the salt, pepper, and nutritional yeast and stir to combine. Now, add the pasta noodles directly into the sauce and stir gently to combine.
- Serve with a little fresh parsley, and more nooch or vegan parm for topping and divide into 5 separate meal prep containers. Store in the fridge, and re-heat when ready to enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
The nutritional info provided is for 1 serving, with this recipe making 5 servings total.
Nutrition
Serving: 232g | Calories: 480kcal | Carbohydrates: 64g | Protein: 31g | Fat: 21g | Saturated Fat: 2.1g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 580mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1100IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Conclusion
This Meaty Vegan Spaghetti with Lentils is a game-changer for plant-based meals. It’s hearty, satisfying, and packed with nutrients. Plus, it’s perfect for meal prep, making your weeknight dinners effortless and delicious. Give it a try and enjoy a comforting, flavorful dish that everyone will love!
This meal prep was soooooo filling !!! Wow and loved the flavour of the lentils really meaty texture. Liked it more than the plant based meat I used to use
Thanks Kristen, and yes this one is super filling, I even break it into less than 4 servings.