There are dinners that take you straight back to childhood. And then there are dinners like these Vegan Spaghettios — the kind that recreate one of the most beloved, most comforting tinned pasta dishes of all time from scratch, with a rich, slightly sweet, deeply savory tomato sauce coating small ring-shaped pasta in a way so faithful to the original that the first spoonful produces a genuinely nostalgic sensation, while tasting considerably more real, more flavorful, and more satisfying than anything that ever came out of a tin. This is that dish. The one that makes adults feel like children again in the best possible way. The one that is ready in twenty minutes and makes everyone at the table smile.
This recipe cooks small ring pasta (anelli or ditalini) directly in a rich, slightly sweet homemade tomato sauce that infuses the pasta with flavor from the inside out, producing a dish with the characteristic loose, saucy, clingy consistency of classic Spaghettios but built from real, whole ingredients rather than tinned.
What makes this version so outstanding is the sauce — a simple blend of tomatoes, garlic, onion powder, a touch of maple syrup for the slight sweetness that defines the original, nutritional yeast for depth, and a splash of plant milk for creaminess — that is more flavorful than the original in every meaningful way while being faster to make than most pasta dishes.
This recipe is 100% vegan, naturally dairy-free, ready in just 20 minutes, and absolutely wonderful served in a bowl, eaten with a spoon, ideally on the sofa.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
5 mins
15 mins
20 mins
4
~310 kcal
Ingredients
For the Spaghettios
300g anelli pasta (ring pasta) or ditalini (small tubes)
1 can (400g) crushed tomatoes
1½ cups (360ml) vegetable broth
1 cup (240ml) plant milk
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp nutritional yeast
1 tbsp maple syrup
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Optional Add-ins
½ cup (90g) vegan meatballs for a classic Spaghettios-with-meatballs version
¼ tsp chili flakes for gentle heat
A handful of baby spinach stirred in at the end
To Serve
Fresh parsley scattered over
Vegan parmesan or nutritional yeast
Crusty bread alongside
Instructions
Sauté the garlic. Heat the olive oil in a large, wide pot over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
Build the sauce. Add the crushed tomatoes, vegetable broth, plant milk, nutritional yeast, maple syrup, onion powder, smoked paprika, salt, and pepper. Stir well to combine and bring to a simmer.
Cook the pasta in the sauce. Add the dry pasta directly to the simmering sauce. Stir to submerge and cook, stirring frequently, for 10–12 minutes until the pasta is tender and has absorbed much of the sauce to a thick, clingy consistency. Add additional broth or plant milk a splash at a time if the sauce becomes too thick before the pasta is cooked through.
Adjust and serve. Taste and adjust seasoning. The sauce should be slightly sweet, savory, and coating the pasta generously. Serve immediately in deep bowls.
Pro Tips
Cook the pasta directly in the sauce rather than separately — this is the key technique that produces the characteristic thick, clingy, flavorful sauce of great Spaghettios rather than pasta with sauce poured over.
Stir frequently during cooking to prevent the pasta from sticking to the bottom of the pot as it absorbs the sauce.
Add liquid in small amounts if needed — the sauce should be thick and clingy, not watery, but the pasta needs sufficient liquid to cook through.
The maple syrup is non-negotiable — the slight sweetness is the defining flavor characteristic that makes this taste authentically like Spaghettios rather than just tomato pasta.
Why Kids Love This Dish
The original Spaghettios became one of the most beloved children’s foods in American history for reasons that are entirely logical from a flavor science perspective. The slightly sweet, smooth tomato sauce with no large vegetable pieces and a very mild flavor profile is specifically appealing to children’s palates, which tend to favor sweetness and dislike bitterness. The small ring shape makes the pasta easy and fun to eat with a spoon. And the loose, saucy consistency delivers sauce with every bite without requiring any technique. This homemade version delivers all of those same qualities using real, nutritious ingredients.
Flavor Variations
Spaghettios with Vegan Meatballs: Add store-bought or homemade vegan meatballs to the sauce in the final 5 minutes of cooking for the classic meatball version.
Cheesy Spaghettios: Stir in 2 tablespoons of vegan cream cheese at the end for a richer, creamier sauce.
Spicy Grown-Up Version: Add chili flakes, a teaspoon of harissa, and extra smoked paprika for an adult version with more complexity.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~310 kcal
11g
54g
4g
5g
Storage
Refrigerator: Store in an airtight container for up to 3 days. The pasta continues to absorb the sauce during storage and becomes thicker — add a splash of broth or plant milk when reheating to restore the original consistency.
Freezer: Freezes reasonably well for up to 2 months. Thaw overnight and reheat gently with additional liquid.
Frequently Asked Questions
What pasta shape works best?
Anelli (ring pasta) is the most authentic shape for Spaghettios. Ditalini (small tubes) is the most widely available alternative and works equally well. Small elbow macaroni or other small pasta shapes can also be substituted.
Can I use a different sweetener instead of maple syrup?
Yes — a teaspoon of brown sugar or agave works equally well. The sweetener is needed for the characteristic slight sweetness of the sauce rather than for its specific flavor.
Can I make this for meal prep?
Yes — this reheats well with the addition of a little extra liquid. It is particularly good for children’s lunch boxes since it holds well at room temperature for a few hours.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more nostalgic, comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
First, fill, then bake! Vegan Sausage Rolls are crispy, savory, and easy. Perfect for kids, parties, and quick family snacks.
Prep Time: 20 mins Cook Time: 25 mins Servings: 12 rolls
Ingredients
For the Filling:
1 cup cooked lentils or mashed chickpeas
½ cup breadcrumbs
¼ cup finely chopped onion
2 cloves garlic, minced
1 tbsp soy sauce or tamari
1 tbsp olive oil
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper to taste
For Assembly:
1 sheet vegan puff pastry, thawed
2 tbsp plant milk (for brushing)
Sesame or poppy seeds (optional)
Instructions
First, preheat the oven to 400°F (200°C) and line a baking tray.
Next, prepare the filling: In a bowl, mix lentils, breadcrumbs, onion, garlic, soy sauce, olive oil, paprika, thyme, salt, and pepper until well combined.
Then, roll out the pastry and cut into long strips.
After that, place filling in a log along one edge of each strip.
Next, roll the pastry over the filling and seal the edge with plant milk.
Then, cut into rolls and place seam-side down on the tray.
Brush with plant milk and sprinkle seeds if using.
Finally, bake for 20–25 minutes until golden and flaky.
Tips & Tricks
Additionally, mash filling slightly so it holds together.
Next, chill filling for 10 minutes if it feels too soft.
Then, don’t overfill or rolls may burst.
Finally, let cool slightly before serving so they set.
Variations & Benefits
Kid-Friendly Version: Skip strong spices and serve with ketchup.
Spicy Version: Add chili flakes or hot sauce.
Gluten-Free: Use gluten-free pastry and breadcrumbs.
Health Benefits: Lentils provide fiber and protein. As a result, these rolls are filling and heart-healthy.
Nutrition Facts (per roll, approximate)
Calories: 180 kcal
Protein: 5 g
Fat: 9 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 2 g
Sodium: 250 mg
Kid-Friendly Serving Ideas
First, cut into bite sizes for easy snacking.
Next, serve with mild dips like ketchup or vegan mayo.
Finally, add fruit or veggie sticks for a fun plate.
There are side dishes you make because something needs to round out the plate. And then there are dishes like this Vegan Cheesy Zucchini Gratin — the kind that comes out of the oven bubbling and golden, layers of tender zucchini bound together in a rich, cheesy cashew cream sauce, topped with a crisp, golden breadcrumb crust. This is that gratin. The one that makes zucchini genuinely exciting. The one that disappears from the dish before anyone has had the chance to ask for seconds.
This recipe layers thinly sliced zucchini in a silky cashew-based cheese sauce seasoned with garlic, nutritional yeast, and a touch of nutmeg, finished with a golden, slightly crisp breadcrumb topping. It is a classic French-inspired technique reimagined entirely with plant-based ingredients, delivering all the comfort of a traditional gratin.
What makes this gratin so outstanding is how it manages the natural water content of zucchini — salting and draining the slices beforehand ensures the finished dish bakes to a properly set, sliceable texture rather than turning watery, a step that makes all the difference between a great zucchini gratin and a disappointing one.
This recipe is naturally gluten-free when made with gluten-free breadcrumbs, ready in about an hour, and absolutely wonderful served as a side dish alongside any main, or as a light vegetarian main course on its own.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
20 mins
40 mins
60 mins
6
~240 kcal
Ingredients
For the Zucchini
4 medium zucchini, thinly sliced into rounds
1 tsp salt, for drawing out moisture
For the Cashew Cheese Sauce
1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
1 cup (240ml) vegetable broth
½ cup (120ml) plant milk
4 tbsp nutritional yeast
3 cloves garlic
1 tbsp lemon juice
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
For the Topping
½ cup (50g) breadcrumbs
2 tbsp nutritional yeast
1 tbsp olive oil
¼ tsp smoked paprika
Optional Add-ins
½ cup (60g) shredded vegan mozzarella mixed into the sauce
¼ tsp chili flakes
A sliced onion layered between the zucchini
To Serve
Fresh parsley or thyme, chopped
Alongside roasted vegetables or a vegan roast
Instructions
Salt and drain the zucchini. Arrange the sliced zucchini in a colander, sprinkle with the salt, and let sit for 20 minutes to draw out excess moisture. Pat very dry with kitchen towels.
Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a baking dish.
Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, lemon juice, nutmeg, salt, and pepper until completely smooth.
Layer the gratin. Arrange the dried zucchini slices in slightly overlapping layers in the prepared dish. Pour the cashew sauce evenly over the top, making sure it settles between the layers.
Make the topping. Combine the breadcrumbs, nutritional yeast, olive oil, and smoked paprika in a small bowl, then scatter evenly over the gratin.
Bake. Bake for 35–40 minutes until bubbling, golden on top, and the zucchini is tender throughout.
Rest and serve. Let rest for 5–10 minutes before serving to allow the sauce to set slightly for cleaner slices.
Pro Tips
Do not skip salting and draining the zucchini — this single step prevents the finished gratin from becoming watery.
Slice the zucchini evenly for consistent cooking and an attractive, layered presentation.
Blend the cashew sauce thoroughly for the smoothest, most convincing cheese-like texture.
Let the gratin rest before slicing to allow the sauce to firm up slightly.
Why Salting the Zucchini Matters
Zucchini contains a significant amount of water, and baking it directly without removing some of that moisture results in a watery, loose gratin that never sets properly. Salting draws out excess liquid through osmosis, allowing the zucchini to bake into a properly textured, sliceable gratin once combined with the cheese sauce.
Flavor Variations
Garlic Herb Gratin: Add extra garlic and fresh thyme or rosemary to the sauce for a more herbaceous version.
Cheesy Mushroom Gratin: Layer sautéed mushrooms between the zucchini for added umami depth.
Spicy Gratin: Add chili flakes to the sauce for gentle background heat.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~240 kcal
8g
18g
3g
14g
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat covered in the oven to avoid drying out the topping.
Freezer: Freezes reasonably well for up to 2 months, though the texture softens slightly after thawing.
Make ahead: Assemble without the breadcrumb topping a day ahead and refrigerate, adding the topping just before baking.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes — yellow squash works in the same way and can be used interchangeably or combined with zucchini.
Can I make this without a blender?
Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.
Why is my gratin watery despite salting the zucchini?
This usually means the zucchini was not patted dry thoroughly enough after draining. Press firmly with kitchen towels to remove as much surface moisture as possible before layering.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
First, coat, then air fry! Vegan Air Fried Pickles are crispy, tangy, and easy. Perfect for kids, parties, and healthy snacking.
Prep Time: 10 mins Cook Time: 10–12 mins Servings: 4
Ingredients
2 cups pickle slices or spears, patted dry
½ cup unsweetened plant milk
½ cup all-purpose flour
½ cup breadcrumbs or panko
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Cooking spray or olive oil spray
Instructions
First, preheat the air fryer to 375°F (190°C).
Next, set up coating stations: Place plant milk in one bowl, flour in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
Then, coat the pickles: Dip each pickle into flour, then plant milk, and finally breadcrumb mixture.
After that, place pickles in a single layer in the air fryer basket. Lightly spray with oil.
Air fry for 10–12 minutes, flipping halfway through, until golden and crispy.
Finally, serve hot with your favorite vegan dipping sauce.
Tips & Tricks
Additionally, dry pickles well to help the coating stick.
Next, don’t overcrowd the air fryer for best crispiness.
Then, shake the basket halfway through for even cooking.
Finally, serve immediately so they stay crunchy.
Variations & Benefits
Kid-Friendly Version: Use plain breadcrumbs and mild spices, then serve with ketchup or vegan ranch.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Spicy Version: Add cayenne or chili powder to breadcrumb mix.
Health Benefits: Lower in fat than deep-fried pickles and made without eggs or dairy. As a result, they are heart-friendly and vegan.
Nutrition Facts (per serving, approximate)
Calories: 150 kcal
Protein: 4 g
Fat: 4 g
Carbohydrates: 22 g
Fiber: 2 g
Sugar: 2 g
Sodium: 600 mg
Kid-Friendly Serving Ideas
First, cut pickles smaller for little hands.
Next, serve with mild dips like ketchup or dairy-free ranch.
Finally, add fruit or veggie sticks for a fun snack plate.
Enjoy these delicious Vegan Mushroom Topped Mini Meatloafs! First, prepare a savory lentil base, then top with sautéed mushrooms.
Servings: 4–6 | Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Ingredients:
For the meatloaf base:
1 cup cooked lentils
1/2 cup walnuts, finely chopped
1/2 cup breadcrumbs (gluten-free optional)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp ground flaxseed + 6 tbsp water (flax egg)
2 tbsp soy sauce or tamari
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
For the mushroom topping:
1 cup mushrooms, finely chopped
1 tbsp olive oil
1 tsp thyme
Salt & pepper to taste
Instructions:
First, preheat the oven to 375°F (190°C).
Next, prepare the flax egg: Mix flaxseed with water and let it sit for 5–10 minutes until it thickens.
Meanwhile, cook the mushrooms: Heat olive oil in a pan and sauté mushrooms with thyme, salt, and pepper until soft. Then set aside.
After that, mix the meatloaf base: In a bowl, combine lentils, walnuts, breadcrumbs, onion, garlic, flax egg, soy sauce, paprika, salt, and pepper. Mix thoroughly until well combined.
Then, shape mini loaves: Divide the mixture into 4–6 mini loaf molds or ramekins. Press the sautéed mushrooms on top.
Now, bake: Place the mini loaves in the oven for 35–40 minutes until firm and golden on top.
Finally, serve warm: Optionally, drizzle with vegan gravy or ketchup before serving.
Tips:
To make it smoother, use a food processor for the lentils and walnuts.
Additionally, lightly toast the walnuts for extra flavor.
Also, freeze any extra mini loaves for quick future meals.
Variations:
Italian twist: Add sun-dried tomatoes and oregano.
Asian flavor: Mix in soy sauce, ginger, and sesame seeds.
Cheesy version: Sprinkle vegan cheese on top before baking.
Benefits & Nutrition Facts (per mini loaf, approx.)
Calories: 180 kcal
Protein: 8g
Carbs: 20g
Fiber: 6g
Fat: 8g (mostly healthy fats from walnuts)
Rich in iron, magnesium, and antioxidants from mushrooms and lentils.
Heart-healthy, cholesterol-free, and high in plant protein.
Kid-Friendly Version:
First, make small fun shapes using muffin tins.
Then, top with ketchup or tomato sauce instead of mushrooms for picky eaters.
Next, add shredded carrots or zucchini into the base for extra veggies.
Finally, serve with mashed potatoes or pasta for a familiar meal kids love.
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