One Pot Taco Spaghetti
This one pot taco spaghetti brings smoky southwestern flavors and tender tempeh together in a quick, easy pressure cooker recipe that's perfect for busy weeknights.
Ingredients
- 8 oz Tempeh grated, crumbled or finely chopped
- 2 tablespoon Olive oil for browning tempeh and sautéing veggies
- 2 tablespoon Low-sodium soy sauce
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ¾ teaspoon Chipotle chili powder
- ½ teaspoon Smoked paprika
- 1.5 teaspoon Ground cumin
- ¼ teaspoon Ground coriander
- ¼ teaspoon Dried oregano
- 1 teaspoon Black pepper
- pinch Ground cinnamon
- ½ cup Diced red onion
- 3 Garlic cloves minced
- 1 Bell pepper diced
- 2.5 cups Low-sodium vegetable broth
- ½ cup Plain unsweetened non-dairy milk
- 1 tablespoon Tomato paste
- 1 tablespoon Nutritional yeast optional
- 14 oz Diced fire-roasted tomatoes
- 8 oz Uncooked spaghetti
- to taste Fresh chopped cilantro optional, for topping
- to taste Extra diced red onion optional, for topping
Instructions
- Heat the olive oil in your pressure cooker pot over medium heat. Once it’s shimmering, toss in the grated tempeh. Cook it until it’s nicely browned, about 5 to 7 minutes.
- Sprinkle in the soy sauce and all your spices: garlic powder, onion powder, chipotle chili powder, smoked paprika, cumin, coriander, oregano, black pepper, and a pinch of cinnamon. Stir and cook for 2 minutes until fragrant.
- Add diced onion, minced garlic, and bell pepper to the pot. Stir and cook for a few minutes until veggies start softening.
- Pour in vegetable broth, non-dairy milk, tomato paste, nutritional yeast if using, and fire-roasted tomatoes. Stir to mix. Add uncooked spaghetti, gently pressing it down to be covered by liquid.
- Seal the lid tightly with the sealing ring in place. Set pressure cooker to high pressure and cook for 8 minutes.
- After cooking, use a natural release for 5 minutes, then carefully do a slow release until pressure is fully released. Open the lid, stir, and enjoy.
- Optionally, top with fresh chopped cilantro and extra diced red onion before serving.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze for up to 2 months. Reheat gently. For meal prep, portion into single servings after cooking and cooling.