These vegan spaghettios are a recreation of your favorite childhood classic. To make this, I simmered rings of anellini pasta in a creamy tomato soup to resemble what comes out of that Chef Boyardee can. Serve and top with vegan parm or nutritional yeast, if you like!
Are SpaghettiOs vegan?
SpaghettiOs are not vegan. The sauce contains contain cheese and milk. Uh oh SpaghettiOs! Luckily, it’s not very hard to veganize. I used rings of pasta called anellini, which are a smaller version of anelli pasta, small, ring-shaped pieces of pasta.
I simmered the cooked anellini in a creamy tomato soup. You can find several brands of vegan boxed and canned versions of it at most supermarkets. Start with adding half the soup, then add more based on how much sauce you prefer.
How to serve these vegan spaghettios
Serve these vegan spaghettios right away. Once refrigerated, the pasta does expand quite a bit, and it changes the taste and texture considerably. If you’d like to prep it beforehand, just keep the pasta and tomato soup separate. When ready to heat, just simmer together and serve.
Making this recipe is super easy and is amazing comfort food
Spaghettios bring back nostalgic feelings from childhood. Maybe you used to eat it on cold days and it just hit the spot. Or maybe it is just something you associate with good memories. Either way, there is no reason this classic can’t be recreated with a few simple, vegan ingredients. Enjoy this dish and any memories it helps bring back!
For more veganized pasta dishes, check these out!
Pasta with Roasted Red Pepper Sauce and Caramelized Shallots
Roasted Red Pepper Mac and CheesePrint
- Total Time: 20 minutes
- Yield: 1 serving
- Diet: Vegan
Vegan spaghettios is perfect comfort food! Small rings of pasta with tangy tomato sauce. Top with nutritional yeast or vegan parm to revisit this childhood favorite, without the dairy.
- 1 TB olive oil
- 1 tsp salt
- 1/2 cup anellini pasta
- 12 oz. creamy vegan tomato soup
- Vegan parmesan cheese or nutritional yeast, to taste
- Boil plenty of water in a medium-sized pot.
- Add a bit of salt and olive oil and add the pasta.
- Boil for 12-15 minutes, stirring occasionally. Drain.
- Return the pasta back to the pot and add half of the soup. Heat until warm. Add more of the soup until it has the consistency you like.
- Serve with vegan parmesan or nutritional yeast.
- Cook Time: 20 minutes
Keywords: vegan spaghettios, dairy-free spaghettios
Melomeals: Vegan for $3.33 a Day says
Yum! Spaghettios were one of my foods my grandmother gave us as kids and therfore, I still want to eat them ( along with instant mashed potatoes, white bread and american cheese and miracle whip oy!)