Description
A delightful fusion of traditional Filipino and Italian flavors, this vegan spaghetti features a sweet and savory sauce with sautéed vegetables.
Ingredients
- Spaghetti (whole-grain or gluten-free)
- Tomato Sauce
- Banana Ketchup
- Soy Sauce (or tamari for gluten-free)
- Fresh Garlic, minced
- Onion, chopped
- Vegetables (mushrooms, carrots, bell peppers, snap peas)
- Olive Oil or Coconut Oil
- Salt and Pepper
- Optional: Textured Vegetable Protein (TVP), fresh herbs
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic and chopped onion for about 2-3 minutes until softened and fragrant.
- Add the chosen vegetables, starting with heartier ones like mushrooms, and cook until tender.
- Pour in tomato sauce and banana ketchup, add soy sauce, and let simmer for 5-10 minutes for flavors to meld.
- Combine the drained spaghetti with the sauce and toss until evenly coated.
- Serve hot, garnished with fresh herbs or nutritional yeast if desired.
Notes
Customize with your favorite vegetables and adjust sweetness to your preference. Always taste as you go to ensure the flavor meets your expectations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Filipino, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan spaghetti, Filipino cuisine, comfort food, plant-based, family recipe