Vegan Taco Bolognese Zucchini Spaghetti

Vegan Taco Bolognese Zucchini Spaghetti

Let’s revisit an oldie but a goodie recipe, this vegan bolognese over zucchini noodles, made...

Let’s revisit an oldie but a goodie recipe, this vegan bolognese over zucchini noodles, made with walnut taco meat.

This recipe originally published in 2013. I can’t believe I’ve been at this for 9 years! This year will be my 9 year blogiversary, and I can’t believe how far I’ve come. We’re a few weeks away from it, and although I’ve evolved as a recipe writer and person, I still go back to some of the classics and it reminds me why I started.

Vegan Taco Bolognese Zucchini Spaghetti

This recipe is easy to make and a crowd pleaser. Frankly, if I was redoing this completely, I would slice the zucchini into cubes and top this with cheese and baked it into a zucchini taco skillet kind of meal. Maybe I will try that next.

If you’ve been missing the zucchini noodle recipes, give this a try! And if you love vegan meat alternatives, this lentil taco meat would go well here also!

Vegan Taco Bolognese Zucchini Spaghetti

If you’ve missed the zucchini noodle recipes, bring it back with this one. Top with some tortilla strips for extra crunch!


Vegan Taco Bolognese Zucchini Spaghetti

5 from 2 votes


  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove minced
  • 1/2 cup diced white or red onion
  • 1 teaspoon  minced jalapeno
  • salt and pepper to taste
  • tablespoon tomato paste
  • 1 14.5 oz can peeled whole tomatoes drained
  • 1 cup frozen corn
  • 3 large zucchinis or 4 medium spiralized into spaghetti noodles
  • 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 cayenne pepper
  • salt and pepper to taste


  • 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 oil is shimmering, add in the garlic, onion and jalapeno and cook until onions begin to soften, about 2 minutes. Add the tomato paste and stir to combine for about 1 minute. Add the walnut mixture and crush the tomatoes by hand (from the canned tomatoes.) Stir to combine and cook for 10 minutes to let flavors develop. Fold in the corn and let cook for 1 minute to heat through.
  • Transfer the tomato sauce mixture to a bowl and set aside. Add the zucchini noodles to the skillet and cook for 5 minutes or until warmed through and slightly wilted. Add back the tomato mixture and stir to combine thoroughly.
  • Divide the pasta into four bowls, garnish with olives, avocado and cilantro and serve with lime wedges.

with love, Ali

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Recipe Rating


  • 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
  • This looks amazing! I can't wait to try it :)
  • Sounds interesting! But at what point do you add the canned tomatoes...maybe when the zucchini is cooking?
    • I've adjusted the recipe - thank you for the help!
  • 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.
    • I've adjusted the recipe - thank you for the help!
  • I've tried the Oh She Glows recipe too and loved it! Can't wait to try this one as well!
  • 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!
  • 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!!
  • 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??
  • Made this according to directions yesterday. First time I used my Kitchen Aid stand mixer attachment. I thoroughly enjoyed this recipe even though my wife said it was too spicy for her. Success on my first use of the spiralizer and a vegan recipe. Good choice for first effort. Thank You!