Vegetarian Taco Spaghetti

Taco Spaghetti makes a nice change from regular spaghetti. Serve with Corn Bread instead of garlic bread.

Happy New Year to everyone! I know this is past the middle of January but I've had a sore knee and have been hobbling about for several weeks and haven't been able to do much in the kitchen. But today, with some medication coursing through my body, I felt I could finally take on a new recipe in the New Year and have it for dinner. 

We really enjoyed this Taco Spaghetti today. I served it with homemade Corn Bread and whatever toppings I could scrounge from the cupboards and refrigerator. I was going to make a green/vegetable salad as well but by the time I had the spaghetti and cornbread made my knee was telling me to sit down and rest. I obeyed. It still was a dandy meal without the salad and Don went back for seconds which finished off what I'd made so there are no leftovers for supper. I had made only half the recipe for just the two of us so Don didn't actually eat as much as you might think. 

I didn't have any Rotel tomatoes in the cupboard and although I felt confident enough to get around the kitchen a trip to the grocery store was not going to happen. So I used canned diced tomatoes and added just enough canned chili peppers to give them a mild heat which is what our tender mouths could barely handle. If you are hot spice disinclined you can just use plain canned tomatoes.

All the ingredients are "mild" but feel free to use whatever heat level you enjoy.
 

Printable recipe at end of post.

Vegetarian Taco Spaghetti

• 2 tablespoons butter or oil
• 1 package Yves Ground Round or favourite vegetarian burger crumbles
• ½ yellow onion, diced
• ½ green pepper, diced
• 1 tablespoon minced garlic
• 1 packet mild taco seasoning or 4 tablespoons
• 1 283 mL can ((10 fl.oz./1¼ cups) ) mild Rotel tomatoes (Can substitute same amount of canned diced tomatoes. Add canned chili peppers to taste.)  
• 227-250 grams of uncooked spaghetti, broken in half, about half package
• 4 cups vegetable broth or broth made from vegetarian chicken flavoured bouillon cubes/powder
• 1½ cups shredded Mexican cheese blend (Can substitute mild Cheddar or Monterey Jack cheese)

Optional Toppings and Garnish:

• Corn or Nacho chips, roughly crushed
• Sliced olives
• Diced Tomatoes
• Sour Cream
• Cilantro, chopped
• Green onions, sliced

How to make it:
Melt the butter in a deep, large frying pan. Add the onions, and peppers. Cook until softened but not browned. Add garlic and cook for another minute. Add the vegetarian burger and heat through.

Add the taco seasoning, Rotel tomatoes and vegetable broth to the frying pan. Bring the mixture to a boil. Add spaghetti. Reduce the heat to low, cover the pot, and simmer, stirring occasionally, for 15-20 minutes or until the spaghetti is cooked to al dente or desired doneness.

Remove the frying pan from the heat, sprinkle the cheese on top of spaghetti, then cover until the cheese is melted. 

Serve with any of the optional toppings if desired. Corn Bread or Muffins make a nice side dish.

Makes 4-6 servings.

Melt the butter in a deep, large frying pan. Add the onions, and peppers. Cook until softened but not browned. Add garlic and cook for another minute. 

Add the vegetarian burger and heat through. Add the taco seasoning, Rotel tomatoes to frying pan.

Add vegetable broth to the frying pan. 

Bring the mixture to a boil.

Add spaghetti. Reduce the heat to low, cover the pot.

Simmer, stirring occasionally, for 15-20 minutes or until the spaghetti is cooked to al dente or desired doneness.

Remove the frying pan from the heat, sprinkle the cheese over the top.

 Cover until the cheese is melted. 

The cheese has melted.

Top with optional toppings if desired.

Delicious with Corn Bread or Muffins served on the side.

To print click on arrow upper right side.⇩