Boil water in a large pot, add salt, and cook spaghetti until al dente. Drain and toss with olive oil.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant.
Add plant-based ground beef and cook for 5–7 minutes until browned and slightly crisp.
Stir in crushed tomatoes, puree, and marinara sauce. Mix well and let it simmer.
Add Italian seasoning, chili flakes, salt, and pepper. Stir occasionally and simmer for 10–12 minutes until thickened.
Toss the cooked spaghetti into the sauce and coat evenly.
Adjust seasoning to taste because you’re the boss here.
Serve hot, sprinkle vegan parmesan, and garnish with basil.
Pair with garlic bread or an oversized glass of self-love.
