Vegan Filipino Spaghetti
A healthier take on the Filipino spaghetti which features a sweet and savory red sauce with a vegan alternative for its ingredients
Ingredients
- 2 tablespoons avocado oil (divided)
- 2 cups finely diced sweet yellow onion (1 onion)
- 1 ½ cup finely diced red bell pepper (1 large pepper)
- 1 cup finely diced carrot (1 large carrot)
- 12 cloves fresh minced garlic
- 8 ounces vegan ground meat
- 1 tbsp coconut sugar
- ¾ tsp red chili flakes (optional)
- ½ tsp kosher salt (add more to meet your preferred taste)
- ½ tsp fresh ground black pepper (add more to meet your preferred taste)
- ¼ tsp MSG (optional)
- 2 cups banana ketchup
- 1 cup tomato sauce
- ½ cup vegan parmesan cheese (set aside a tablespoon or more for garnish)
- 1- pound uncooked spaghetti noodles
- 8 ounces vegan hot dog (sliced into ½ - inch thick pieces)
- 1 tbsp Vegan cheddar cheese shreds (or as much as you want for garnish)
Instructions
- Put a stockpot over medium heat and pour 1 tablespoon of oil. Let the oil heat up then add the onion, bell pepper, carrot, and garlic. Cook the ingredients and stir them often until the onion is translucent and the garlic is fragrant. This should take less than five minutes.
- Once the vegetables are cooked, add the vegan ground and break it into little pieces using a wooden spoon or spatula. Season the mix with sugar, chili flakes, salt, pepper, and MS. Continue to cook until completely heated through. The process should be around 5 minutes.
- Pour the banana ketchup, tomato sauce, and parmesan cheese into the mix and stir until the ingredients are incorporated. Increase the heat to medium high. Once it reaches a simmer, reduce the heat to low, cover and continue to simmer for 30 minutes.
- Increase the heat to medium-high and let the mixture simmer. Once it is simmering, reduce the heat to a low temperature and cover it. Let the sauce simmer for 30 minutes.
- When the simmering reaches around the 20-minute mark, cook the noodles in a large pot with water until it is al dente according to package directions.
- Drain the noodles but do not rinse them.
- While the sauce finishes simmering and the noodles rest, put a skillet over medium-high heat and heat the remaining tablespoon of oil. Once the oil is heated, add the sliced vegan hot dogs and cook them until they're dark in color and crisp around the edges.
- Once the hotdogs are cooked and the sauce finishes simmering, transfer them to the spaghetti and toss them together until they combine.
- Serve fresh with shredded vegan cheese and parmesan as a topping