Vegan Taco Bolognese Zucchini Spaghetti

gluten freevegan
Vegan Taco Bolognese Zucchini Spaghetti

Vegan Taco Bolognese Zucchini Spaghetti

What I loved most about being a vegan (from end of summer 2008 through most of 2010), was the learning process.

Not only did I learn a lot about nutrition and how certain foods affect your body (negatively and positively), I learned how to cook creatively.

When your pool of foods is narrowed down, you have to “work with what you have,” which leads to fun kitchen experimenting.

Vegan Taco Bolognese Zucchini Spaghetti

I mentioned yesterday that I used to make stuffed peppers as a vegan. Basically, because you don’t have the “luxury” of using ingredients like eggs, dairy and meat, you’re forced to look “outside of the box.”

You discover new vegetables at the grocery store, thinking, “What is this? What does it taste like? Can I make it into something hearty for dinner?”

Vegan Taco Bolognese Zucchini Spaghetti

I felt as a vegan, I was most creative with my pantry – stocking it full of lentils, different canned beans, a wide range of spices, different types of oils and condiments, and every nut under the sun.

One of my “go-to” meals as a vegan was a walnut taco “meat.” I would make this walnut meat and stuff it into lettuce cups, sprinkle over some corn and olives and have myself a merry little “taco night.”

Vegan Taco Bolognese Zucchini Spaghetti

I can’t believe it has taken me this long to bring this recipe to you! It was fun to make (and I tweaked it a bit since it’s inception in my college apartment senior year) and made me wish I had known about spiralizing in college – it would have saved me the freshman 15, for sure!

Spiralized dinner parties are the best kind of dinner parties – they’re interactive, healthy and satisfying! What better way to enjoy the evening than enjoying a glass of wine and pasta that doesn’t leave you in a food coma afterwards?

Vegan Taco Bolognese Zucchini Spaghetti

Inspiralized Superbowl Commercial? Help us win!

If you haven’t voted for us for the Intuit Quickbooks Small Business Big Game Challenge, please do – you could see Inspiralized up on the big screen in a commercial during the 2016 Superbowl! Thank you millions:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 15 points


Vegan Taco Bolognese Zucchini Spaghetti

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4


  • For the pasta:
  • 1 ear of corn shucked
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced white or red onion
  • 1 teaspoon diced jalapeno
  • 1 large garlic clove minced
  • salt and pepper to taste
  • 1.5 tablespoons tomato paste
  • 1 14.5 oz can peeled whole tomatoes drained
  • 3 large zucchinis or 4 medium, Blade D, noodles trimmed
  • 1/2 cup halved medium black olives
  • 1 avocado insides sliced
  • 2 tablespoons chopped cilantro
  • 1 lime quartered to serve
  • For the taco “meat”:
  • 1 cup walnuts
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 pinch of cayenne pepper
  • salt and pepper to taste


  • Place the corn in a medium pot, cover with water and a pinch of salt and bring to a boil. Once boiling, cook for another 1-2 minutes or until fork-tender. Drain into a colander, shave the kernels off the cob with a knife and set aside.
  • Place the walnuts into a food processor along with all of the spices, season with salt and pepper and pulse until chunky-ground. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and jalapeno and cook until onions begin to soften, about 2 minutes. Then, add in the garlic, season with salt and pepper and cook for 30 seconds. Then, add in the tomato paste and stir to combine for about 1 minute. Then, add in the taco meat and crush the tomatoes by hand (from the canned tomatoes) and stir to combine and cook for 2 minutes or until heated through. Fold in the corn and let cook for 30 seconds to heat.
  • Remove half of the taco meat and add in half of the zucchini noodles and cook for 3-5 minutes or until zucchini noodles cook to al dente or to your preference. Transfer to a bowl and set aside. Add back in the rest of the taco meat and the rest of the zucchini noodles and cook again for 3-5 minutes or until cooked to your preference.
  • Divide all of the the zucchini pasta into four bowls, garnish with olives, avocado and cilantro and serve with lime wedges.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Charlotte says:
Oooh this sounds right up my street! There's a recipe on Oh She Glows for a lentil-walnut taco "meat" that sounds similar that I love. I'll have to try this! Charlotte
Ali Maffucci says:
Oh, I bet lentils would work wonders here!
Priya says:
This looks amazing! I can't wait to try it :)
Mary Beth says:
Sounds interesting! But at what point do you add the canned tomatoes...maybe when the zucchini is cooking?
Ali Maffucci says:
I've adjusted the recipe - thank you for the help!
Rachell says:
You have a can of tomatoes in the ingredients and don't tell when to put it in the instructions. Also you mention in the instructions a bell pepper that is not listed in the ingredients.
Ali Maffucci says:
I've adjusted the recipe - thank you for the help!
Shelbi says:
I've tried the Oh She Glows recipe too and loved it! Can't wait to try this one as well!
Jessica says:
Hi Ali, you've mentioned that you were a vegan, curious why you aren't any longer and what you liked/didn't like about it. Thanks!
This looks fabulous! I want to make it for my husband!
Ali Maffucci says:
I hope you do, Erin!!
Catherine says:
Just had this for dinner in Dublin Ireland - delicious! It will be up there with the brocolli lentil ragu as one of my go-tos!!
SK says:
Ali, this was really good! I imported the recipe before the changes were made, so there was some confusion cooking it, but I winged it! LOL!! I have a spouse who doesn't like nuts in things. So banana bread has to be nut-less. He never noticed!! And he said it was really good. I'm thinking of reducing the recipe and putting it into a wrap for a simple, outside meal during the summer. I love the "meat" flavor!! Oh, someone else asked, and I'm curious too, why did you stop being vegan??

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...