Vegan Filipino Spaghetti
Prep time
Cook time
Total time
Serves: 6
Ingredients
- For the "meat" of the sauce:
- 12 ounces extra-firm tofu, frozen overnight or for at least 4 hours, then thawed, then crumbled (using your hands or food processor)
- 6 vegan hotdogs, thinly sliced
- a sprinkle of organic sugar
- 4-5 tablespoons canola oil
- For the sauce:
- 5 cloves garlic, peeled, crushed, and minced
- 1 cup roughly chopped yellow onion
- 1 cup roughly chopped celery sticks
- 1 cup roughly chopped carrots
- ½ cup roughly chopped, red bell pepper, seeds removed
- pinch of salt
- pinch of pepper
- 1 tablespoon tomato paste
- 1 tablespoon sweet pickle relish
- ¼ cup maple syrup (agave or organic sugar works too)
- 3-4 tablespoons soy sauce
- ¼ cup non-dairy milk
- 4 cups tomato sauce
- For the noodles:
- ¾ pound Spaghetti noodles
- medium size pot of hot water
- For garnish: (optional)
- ¼ cup grated vegan cheddar cheese as (optional)
Instructions
- Heat a medium-size pan over high heat. Once hot, pour oil until it covers the base of the pan. Wait until oil is very hot. Carefully add crumbled tofu (do not overcrowd the pan) and fry until tofu is golden brown on all sides. Transfer to a plate.
- Using the same pan, fry hotdog slices and sprinkle sugar and salt. Fry both sides and turn off heat. Transfer alongside fried tofu.
- Place onions, celery, bell pepper, and carrots in a food processor and pulse for one minute or until finely minced. Transfer to a bowl.
- Using the same pan you fried the tofu and hotdogs on, saute garlic until
light golden. Follow with finely minced vegetables, salt, and pepper. Stir and cook for 3-5 minutes. - Add tomato sauce, tomato paste, sweet relish, soy sauce, maple syrup, and non-dairy milk. Mix well, cover, and simmer for 5 minutes, stirring every minute so
sauce won't stick on the bottom of the pan. - Add fried tofu and hotdogs. Mix well and if desired, add more salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Turn off heat.
- Cook spaghetti per package's direction (usually 1 lb of spaghetti in 4 quarts of boiling pot of water) until pasta is tender . Drain well using a colander.
- To serve, place sauce over noodles and top with grated vegan cheese. Serve warm.
Notes
• To help crumble the tofu, use a food processor.
• To successfully fry tofu, make sure the oil is very hot and that you do not overcrowd the pan. Fry in batches if needed.
• If you have a small food processor, pulse the vegetables in batches.
• If you can’t find maple syrup, you can use organic or evaporated cane sugar of the same amount.
• If you're watching your sugar intake, use stevia instead of sugar and maple syrup.
• If you're watching your fat intake, skip the refined coconut oil.
If you can't find maple syrup, you may use natural or evaporated cane sugar of the same amount.
If you're watching your sugar intake, use stevia instead of sugar and maple syrup.
If you're watching your fat intake, skip the refined coconut oil.
You can buy vegan cheddar cheese at most health food stores and online. I got mine at Rainbow Grocery San Francisco.
• To successfully fry tofu, make sure the oil is very hot and that you do not overcrowd the pan. Fry in batches if needed.
• If you have a small food processor, pulse the vegetables in batches.
• If you can’t find maple syrup, you can use organic or evaporated cane sugar of the same amount.
• If you're watching your sugar intake, use stevia instead of sugar and maple syrup.
• If you're watching your fat intake, skip the refined coconut oil.
If you can't find maple syrup, you may use natural or evaporated cane sugar of the same amount.
If you're watching your sugar intake, use stevia instead of sugar and maple syrup.
If you're watching your fat intake, skip the refined coconut oil.
You can buy vegan cheddar cheese at most health food stores and online. I got mine at Rainbow Grocery San Francisco.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-filipino-spaghetti/