The Comfort of Vegetarian Depression Spaghetti
Simple food has a unique way of bringing comfort, especially on days when I want to keep things easy or I'm craving something nostalgic and filling. Vegetarian depression spaghetti is a recipe that has found a place in my kitchen for exactly these reasons. This dish takes old-school pantry staples and turns them into a really satisfying meal, especially when you add in the convenience of tomato ketchup and chopped vegetarian sausages or vegetarian minced meat.
I love this recipe because it's affordable, fast, and doesn't need fancy ingredients. It started as an economical meal and, over time, has become a personal favorite whenever I want something cozy and straightforward. There's a lot of flexibility here, which makes it great for anyone looking to eat vegetarian or just wanting to try something new.
What Makes Vegetarian Depression Spaghetti So Appealing
- Affordable and accessible ingredients. Everything I need for this recipe is easy to find and budget friendly, perfect for weeknights and times when I don't want to spend a lot.
- Quick preparation. I can make this dish in under 30 minutes from start to finish, so I don't have to wait long for some comfort food.
- Rich, tangy flavor. The tomato ketchup is the key to this recipe, giving a sweet and sharp sauce that really works with the vegetarian sausages or mince.
- Easy to customize. I can add veggies, swap in different types of vegetarian sausages or mince, or even mix up the pasta shape if I feel like it.
- No special tools required. All I need is a pot to cook pasta and a pan for the sauce. No fancy equipment necessary.
Ingredients
To make my vegetarian depression spaghetti, I always have these staple ingredients ready:
- 400g dried spaghetti (or any other pasta I have on hand)
- 1-2 tablespoons olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 200g chopped vegetarian sausages or vegetarian mince
- 3/4 cup tomato ketchup (use your favorite brand for the best taste)
- 1/2 cup water
- Salt and black pepper, to taste
- Optional: a pinch of chili flakes, dried oregano, or parsley for extra flavor
- Optional: a handful of frozen peas or sweetcorn for a bit of color and nutrition
Step-by-Step Instructions
Bring Everything Together
I start by bringing a large pot of salted water to a boil. I add the spaghetti and cook according to the package instructions until it's al dente. While that's bubbling away, I set up my sauce.
Make the Sauce
In a frying pan, I heat up the olive oil over medium heat. Once it's warm, I toss in the chopped onion and cook until it's soft and just starting to turn golden. The garlic goes in next, and I stir it around until it smells fragrant. Then I add in the chopped vegetarian sausages or mince, letting them brown for a few minutes. If I'm using veggie sausages, I cut them into bitesized pieces before adding them to the pan.
When everything is sizzling and the veggies are cooked, I pour in the tomato ketchup and water. I give it a good mix to let the ketchup loosen up into a sauce. At this point, I usually add a pinch of salt, black pepper, and, if I want a bit of heat or Italian vibe, chili flakes or dried oregano. Sometimes I add frozen peas or sweetcorn for variety, letting them cook through as the sauce gently simmers for 5 to 10 minutes.
Combine and Serve
Once the pasta is done, I drain it, saving a small cup of the cooking water just in case. I add the spaghetti straight into the sauce pan and toss everything together. If the sauce is a bit thick, I use a splash of the reserved pasta water to loosen it up. I check the seasoning and adjust the salt or pepper if needed, then serve while it's hot. Sometimes, I top it with a sprinkle of parsley or a handful of grated vegetarian hard cheese for a treat.
Recipe Tips and Variations
- If I don't have spaghetti, I use whatever pasta I have—penne, fusilli, or even elbow macaroni all work just fine.
- Using a good quality tomato ketchup makes a difference in the final taste. I usually go for brands with a bit more tang.
- Switching up the vegetarian protein keeps things interesting. Vegetarian sausages add a smoky note, while mince offers a texture that really soaks up the sauce.
- I sometimes add mushrooms, bell pepper, or chopped spinach for extra nutrition and color.
- A splash of balsamic vinegar can give the sauce more depth if I want something a bit more savory.
- Leftovers reheat well. I store them in an airtight container in the fridge and heat up in a pan with a splash of water or olive oil the next day.
Frequently Asked Questions
Q: Can I use a different vegetarian protein instead of sausages or mince?
A: Yes, definitely. I've used tofu cubes or cooked lentils when I'm out of veggie sausages or mince. They both soak up the tomato ketchup sauce and give the dish a comforting bite. Season them well and brown them in the pan before adding the ketchup and water for best results.
Q: Does tomato ketchup make the sauce too sweet?
A: It depends on the ketchup you use, but generally, the savory onion, garlic, and vegetarian protein help balance out the sweetness. I like to use a ketchup that isn't overly sugary, and adding a pinch of salt or a splash of vinegar helps even things out if it tastes too sweet for my liking.
Q: How can I add more flavor to the sauce?
A: I reach for dried herbs like oregano or thyme, a minced sundried tomato, or a pinch of smoked paprika. Sauteing the garlic and onion until they're caramelized adds a lot of depth, too. For something extra, I mix in a tablespoon of tomato puree along with the ketchup for a richer sauce.
Q: Is this recipe good for meal prep?
A: Yes; it holds up well in the fridge for two to three days. The flavors even get stronger overnight, so the leftovers are really tasty. I reheat gently and add a splash of water if the sauce needs loosening. You can also freeze the sauce separately and toss with freshly cooked pasta later.
Philips 7000 Series Pasta Maker
ProExtrude Technology, Versatile Mixing Ability, 8 Shaping Discs, Perfect Dough, Easy Clean, Up to 8 Portions, White (HR2660/03)
We earn a commission if you click these images and make a purchase at no additional cost to you.
Share Your Spaghetti Success
I hope you give this vegetarian depression spaghetti a try. It's one of those meals that's all about simple satisfaction and using what you have. I'd love to hear about your favorite addins or tweaks, so feel free to share how yours turned out or any flavor boosts you tracked down along the way. Enjoy every bite!
If you're looking to step up your vegetarian pasta repertoire, this recipe serves as a great foundation for experimentation. Try mixing in roasted vegetables like zucchini or eggplant, or use leftover sauce as a topping for baked potatoes. Some even toss in a handful of olives or capers for a bit of zing. Whatever your approach, this spaghetti can fit right in with your comfort food favorites.
On really busy weekdays, I like to prep a double batch of sauce ahead of time and freeze half. That way, a homecooked meal is always just a pot of boiling pasta away. The flexibility of this dish means you can always put your unique spin on it, keeping it fresh and interesting every time. Happy cooking!
