Vegan Kid-Friendly Spanish Spaghetti

 A simple yet satisfying meal at any time of year.  

  •  2 tablespoons canola oil 
  • 2 cloves garlic, minced
  • 1 medium white onion, diced
  • 1 package vermicelli, angel hair or capellini pasta
  • 1 can tomato sauce (8 oz) 
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt 
  • Dash pepper
  • 1 cup vegetable broth 
  • 2 cups water
  • 2 zucchini, diced

Place oil in large skillet on medium heat until hot. Cook garlic and onion for one minute. Break pasta in half and lay in skillet with onions and garlic to brown for 2-3 minutes. Add tomato sauce and stir. Add cumin, paprika, salt and pepper. Stir in vegetable broth and water. Add zucchini and cover over medium heat for 15-20 minutes. Uncover and add more seasonings as desired. Serve warm.


To give this dish kick add in 2-3 chopped chipotle chiles in adobo sauce with zucchini.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.