There is an amusing story behind our vegan mushroom spaghetti recipe. You see, we were staying with my Mother when the idea for this dish came to us. Even though my Mother can’t seem to wrap her mind around the notion that it is POSSIBLE to cook without meat or dairy, we figured she’d be able to handle a dish of mushroom spaghetti.
So, we hit the kitchen and whipped up this dish. Everyone ate and dinner was proclaimed a success. Whew!
Though she was dubious and did a fair bit of poking and prodding of her plate before digging in, Mom enjoyed our new recipe. So we figured we had a hit on our hands. I mean if “MY MOTHER” the ultimate carnivore considered it not only edible, but good, we must have a winner, right?
Then later that evening I overhear her on the phone talking about dinner. The funny thing is she can’t bring herself to call it “Spaghetti”. The way she danced around the question “What did they make?” was hilarious!
She, hemmed and hawed for a while then finally described it as “some sort of marinara sauce or something”. I couldn’t help being both amused and annoyed by her inability to label a meatless meal. (And before you start thinking I’m some terrible daughter for listening in, she took the phone call while she and I were chatting. )
Now for the really annoying part. We had been so focused on Mom’s reaction to us serving her a vegan meal (and yes we were starving too) we forgot to take any plated pictures of our vegan mushroom spaghetti 🙁 We promise to update this post with pics next time we make this dish.
What Goes Into Vegan Mushroom Spaghetti?
- 2 – 8oz containers of baby bella mushrooms
- 1 medium onion
- 2-3 stalks celery
- 1 jar spaghetti sauce or marinara of your choice approx 24 oz.
- 1 tsp garlic powder (optional)
- 1 tsp dried rosemary crushed (optional)
- 4-6 TBSP water or vegetable broth
- 1 pound whole wheat spaghetti noodles
How Do You Make Vegan Mushroom Spaghetti?
Here’s the short version for you experienced cooks
- Dice onion, celery and one container of mushrooms plus stems from second.
- Healthy sauté diced veggies over medium heat in with water or broth for 3-5 minutes until onion is translucent and celery is soft.
- Add spices, sauce and whole caps from the second container of mushrooms. Bring to a boil and simmer 15-20 minutes or until caps are cooked thru.
- Serve over cooked spaghetti or other pasta.
Here’s a bit more detail for those of you who like that sort of thing.
First off you need to chop up your ingredients. Do not start cooking any of them until you have them all prepped. That insures they cook evenly together and their flavors all mingle nicely.
So get out your cutting board and knife and start dicing. Alternately you can toss them all into a food processor and pulse them a few times. If you do this just be careful you don’t over chop them. You want your veggies chopped small but not super small. (see photo) When they cook down you want them to still have some bulk so they add texture to your sauce.
Chop or dice…
- Your whole onion
- 2-3 stalks of celery
- 1 carton of mushrooms PLUS the stems from the 2nd carton
Once all your veggies are prepped it’s time to start cooking! Now we are going to healthy sauté our veggies in water or veggie broth.
Add your water to the skillet and heat until it starts to steam. Add your diced vegetables to the steaming water and stir frequently. Add more water as needed to keep the vegetables from sticking. You can speed the process and reduce the amount of liquid needed by putting the lid on between stirrings.
When the veggies are tender but not mushy (the onions will be translucent) pour your spaghetti sauce into the skillet. We like Clasico’s tomato & basil but it does have a tiny bit of sugar in it. So you’ll have to decide if this is acceptable to you or not.
Sprinkle on any additional spices you wish to use. Toss in the whole mushroom buttons (caps) and bring the mixture to a boil.
Once it is boiling reduce your heat and simmer for 15-20 minutes until your mushroom caps are tender. I like to leave the sauce uncovered so it gets thick. If you prefer a runnier spaghetti sauce cover your skillet while it simmers.
While your sauce is simmering bring a pot of water to a boil and cook your noodles according to the package directions. Drain. Serve your hot sauce spooned over the cooked noodles. Sprinkle with chopped fresh parsley and nutritional yeast if you like. Enjoy!
Can you do us a favor? Use the comments below to tell us what you like, don’t like or change-up in this vegan mushroom spaghetti recipe. You can even share cooking stories with us like the one we shared about my MOM. When you comment you help us know what you do and don’t enjoy. And you help others find new and interesting ways to jazz up a dish. Thanks!