Vegan Spaghetti with Lamb’s Lettuce

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Vegan Spaghetti with Lamb’s Lettuce

The perfect vegan spaghetti with lamb’s lettuce recipe with a picture and simple step-by-step instructions.

Lamb’s lettuce with yogurt sauce

  • 250 g Lamb’S lettuce
  • 375 g Unsweetened soy yogurt (or other vegan yogurt)
  • 1 tbsp Lemon juice
  • 0,5 tsp Salt
  • Black pepper
  • 3 Tbsp (heaped) Parsley (chopped, fresh or frozen)
  • 3 Tbsp (heaped) Chives (chopped, fresh or frozen)

Vegan sauce

  • 300 g Onions
  • 200 g Mushrooms
  • 1 Large carrot (corresponds to approx. 150g)
  • 1 Parsnip (corresponds to approx. 100g)
  • 80 g Celery root
  • 150 g Peas (frozen)
  • 3 tbsp Frying oil
  • 250 ml Water
  • 700 g Sieved tomatos
  • 3 tbsp Olive oil
  • Salt
  • Black pepper
  • 4 Tbsp (heaped) Parsley (chopped, fresh or frozen)
  • 4 Tbsp (heaped) Basil (chopped, fresh or frozen)
  • 2 tsp (heaped) Oregano (dried)
  • 30 g Soy shredded meat (fine or very fine)


  • 1 kg Spaghetti (whole wheat)

Lamb’s lettuce with yogurt sauce

  1. Wash the lamb’s lettuce thoroughly and set it aside in a colander to drain.
  2. Season the yogurt with lemon juice, salt and pepper and stir in the parsley and chives.

Spaghetti Veganese

  1. Peel and dice the onions. Clean the mushrooms and cut them into slices. Wash the carrots and parsnips thoroughly, remove any unsightly spots, quarter them lengthways and cut them into slices. Peel and dice the celeriac. (Since a celeriac is very large, I only use part and freeze the rest.)
  2. Fry the onions in frying oil in a deep pan. As soon as the onions are almost translucent (after about 5 minutes) add the mushrooms, lightly salt and pepper and fry both together.
  3. As soon as the onions and mushrooms are cooked, stir in the water, the tomatoes and the olive oil. Season the tomato sauce with salt, pepper, parsley, basil and oregano and stir in the remaining vegetables and soy strips. Cover the sauce with a splash guard and cook, stirring occasionally, until the carrot is cooked through. Meanwhile, cook the pasta.


  1. If you have problems with the digestion of soy, you should choose another vegan yoghurt and let the soy slices soak in hot water for 20 minutes. Bulgur can also be used as a substitute for the soy shredded meat. (I would then add the bulgur with the mushrooms so that it is also fried a little.)
  2. I like to serve my Parmesan-style cashew topping with the dish.
vegan spaghetti with lamb’s lettuce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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