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**Disclaimer: I am not a doctor or registered dietitian (RD). The information provided on this website is for informational purposed only and are not meant to treat, cure, or prevent any health issue. I am not liable for how you interpret or use the information provided. I recommend you consult with an RD when raising vegan children to ensure they get all nutrients needed for healthy development.
Homemade Vegan Spaghettios
In this article you will find a tasty, picky eater approved, Homemade Vegan Spaghettios Recipe! Replace the old canned ‘food’ with this healthy homemade alternative, that tastes even better!
Getting kids to eat healthy can be hard! Am I right?
Sometimes getting our vegan kids to eat tofu, you know, for the protein, can be a challenge!
Even I hated tofu when I was little!
I still remember my mom trying to put tofu in a smoothie once. She tried to hide it in there, and I got upset because she had tricked me.
So, I’m not calling this recipe ‘mozzarella sticks’ and telling you to try to trick your kids into thinking they are eating ‘real’ mozzarella sticks.
Go ahead, tell your kids these use tofu!
Better yet, have them help you make them!
I’m calling this recipe a mozzarella stick recipe because my oldest daughter, the pickiest eater of all three of my girls, absolutely loves these and told me they remind her of mozzarella sticks from before she started to transition to a vegan diet!
My other two girls wouldn’t have anything to compare them to.
This recipe quickly became my oldest daughters favorite school lunch, granted, everyone is home for school, so it’s a bit easier to meal prep a few batches of these and then warm up the amount we need when we need them!
Want to Remember This? Pin Homemade Vegan Spaghettios to your favorite Pinterest Board!!
What’s so great about Dairy Free Spaghettios?
First off, any recipe you can sneak a leafy green into and get your kids to eat is always a win;win!
Second, the nutritional yeast provides a little bit of extra B12 to the dish, something that isn’t that easy to find in a vegan diet. (And something you should supplement for if you are vegan, however, I’m not a doctor or RD, so make sure you check with them for any specific advice for yours or your child’s own health.)
Third, kids may be thinking they are getting something ‘special’ when you tell them they get to eat spaghettios…or maybe that’s just my oldest daughter. She transitioned to a healthier vegan diet after she was already accustomed to the Standard American Diet (at around the age of 4) 🙁 Luckily, this recipe hits the spot for her whenever she’s wanting spaghettios!
How to Make Homemade Vegan Spaghettios
Honestly, this recipe is super easy to make!
There isn’t any;
- chopping or peeling veggies
- or any other fancy cooking skill needed!
It’s truly a measure and dump into a pot recipe.
First, gather all ingredients besides the spinach, these are;
- tomato sauce
- soy milk
- onion powder
- garlic powder
- nutritional yeast
- ring pasta
Measure each ingredient and add it to a pot.
Turn the stove on medium heat and cover with a lid.
Stir occasionally, but keep covered when not stirring. Having it open when you’re not stirring will make a huge mess as the sauce will splatter out; trust me, it’s happened to me enough times to know better!
The sauce mixture will thicken and the pasta will cook.
Once it has thickened and the pasta is cooked, measure and pour in the frozen chopped spinach, stir, and cook til everything is nice and warm!
Serve to your kiddos and enjoy that they are eating more nutrients than if you had simply heated up a can of spaghettios!
Homemade Vegan Spaghettios
Warm thick tomato sauce covered O's, packed full of nutrients you simply can't get from the can!
- 2 cups tomato sauce (or One 15 oz can)
- 2 cups soy milk (or 15 oz, if using 15 oz of tomato sauce)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- 1-2 tbsp nutritional yeast
- 1 cup ring pasta (such as ditalini)
- 1 cup chopped spinach (I use frozen)
Add all ingredients besides spinach into a pot and turn on medium heat.
Stir occasionally and cook on medium heat til the pasta is cooked and the sauce has thickened. This can take a little bit of time; cover the pot when not stirring.
Once the pasta is cooked and the sauce is thick, add in the frozen chopped spinach and continue to cook til everything is warm.
Serve and enjoy!
*Either use 2 cups of tomato sauce and 2 cups of soy milk OR 15 oz tomato sauce and 15 oz soy milk; don’t mix and match!
*Keeping the pot covered while you’re not stirring it will help prevent tomato sauce splatter all over your stove! (Don’t ask how I know!)
Want more vegan copycat like recipes that taste better than the highly processed version sold in stores or somewhere else? Check out:
- Vegan Mozzarella Sticks Recipe
- Healthy Homemade Vegan Frappuccino Recipe (Just like Starbucks!)
- Easy Vegan Cinnamon and Sugar Tortilla Chips with Fruit Dip
- Easy Vegan Spring Rolls Recipe
Also, be sure to follow me on Instagram for my newest recipes! I tend to post them there before I have a chance to write up the full article for them!