Vegan/Vegetarian “Beef” High Protein Spaghetti

Posted by Hannah Blair on
Tags: recipes



Growing up spaghetti was a staple. It was a weird week if we didn’t have it at least once. It was hard not having it when I decided to cut as much meat out of my diet as I could. Since then I’ve been on the search for the easiest, tastiest alternative, and I finally found it! And it packs some killer macros too!



  • 1 bag of Gardein Beefless Ground

  • 4 cans of oz Tomato Sauce

  • 1 can of oz Tomato Paste

  • 1 can of oz Rotel (choose your temp! I prefer mild)

  • Italian Spice

  • Garlic Powder

  • Salt

  • Chili Powder

  • Hodgson Mill Spaghetti (for Vegans)

  • Barilla Protein Plus Spaghetti (for Vegetarians)




  1. Start by taking the frozen Beefless Ground and using the wall or your hands to separate the large chunks. Once they are separated empty the bag into a large pan and set the burner to medium.
  2. Tossing the grounds, wait until they are defrosted and start to brown a bit. At this point empty all the cans of sauce, paste, and rotel into the pan. If you like a more “meaty” sauce just use three cans of the sauce and if you like less “meat” then use five. I prefer four for an even ratio! Mix this and leave until warm.Crush-Fitness-Recipes-Vegan-Spaghetti
  3. Add in the spices. I never measure mine, but generally I do around 1 tbsp of Italian spices, 1 tsp of garlic powder, a pinch of salt, and ½ tsp of chili powder. I’d experiment by adding little bits, and then taste testing to get your perfect mix!Crush-Fitness-Recipes-Vegan-Spaghetti
  4. Place the top on the pan and let this simmer while you make the pasta, stirring the sauce occasionally.Crush-Fitness-Recipes-Vegan-Spaghetti


  1. For a completely vegan pasta opt for the Hodgson Mill pasta. If you are a vegetarian and ok with eggs, try the Barilla pasta for extra protein.Crush-Fitness-Recipes-Vegan-Spaghetti

  2. Follow the directions on the boxes for cooking. The Barilla pasta will give you about four servings and the Mills pasta will give you more servings than you have for the sauce so I usually use 2/3 of the box.Crush-Fitness-Recipes-Vegan-Spaghetti




Macros for 1 serving with Barilla (split into 4):
Protein: 39.3g, Carbs 99g, Fat 5.8g


Macros for 1 serving with Mills (with the Hodgson Mills):

Protein 35.3g, Carbs 94g, Fat 5g


*If the carbs are too much there’s lots of options for low carb pastas like quest pasta or a squash or zucchini pasta!


Tags: recipes

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