Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
36
High
Nutrition per serving
Calories459.3 kcal (23%)
Total Fat4.8 g (7%)
Carbs73.9 g (28%)
Sugars8.5 g (9%)
Protein30.7 g (61%)
Sodium1290 mg (65%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
or water for oil-free
1onion
medium, finely chopped
2cloves garlic
minced
1carrot
medium, finely chopped
1celery stalk
finely chopped
1 tspsalt
adjust to taste
¼ tspblack pepper
1 ½ cupsvegan mince
soy mince, lentil mince, or store-bought brand
2 cupstomato passata
or crushed tomatoes
2 Tbsptomato paste
1 tspdried oregano
1 tspdried basil
½ tspsmoked paprika
optional
2 ½ cupsvegetable broth
250gdry spaghetti
broken in half
1 Tbspsoy sauce
or tamari
1 Tbspnutritional yeast
optional
fresh basil
or parsley, for garnish
Instructions
Step 1
Set Instant Pot to Sauté mode. Add olive oil, onion, garlic, carrot, and celery. Cook for 3-4 minutes, stirring until softened.
Step 2
Stir in vegan mince and cook for 1-2 minutes. If using dry soy mince, rehydrate first in hot broth.
Step 3
Add passata, tomato paste, oregano, basil, paprika, and broth. Stir and deglaze the bottom to prevent burn warning.
Step 4
Break spaghetti in half and layer crisscrossed. Press down gently to submerge (do not stir).
Step 5
Seal lid and pressure cook on High for 6 minutes. Allow 5 minutes natural release, then quick release remaining pressure.
Step 6
Open lid and stir — sauce will thicken as it sits. Stir in soy sauce and nutritional yeast.
Step 7
Serve hot with basil or parsley and optional vegan Parmesan.
Notes
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