Description
A heartwarming twist on a classic dish, Vegan Filipino Spaghetti blends sweet banana ketchup with sautéed mushrooms for a delightful vegan meal.
Ingredients
- Spaghetti (whole grain or gluten-free)
- Banana ketchup
- Soy sauce (or tamari for gluten-free)
- Mushrooms (shiitake or button)
- Fresh garlic
- Onions (yellow or white)
- Optional protein (tofu or tempeh)
Instructions
- Cook the Spaghetti: Boil water in a large pot, add salt, and cook spaghetti according to package instructions.
- Sauté the Aromatics: Heat olive oil in a skillet, add minced garlic and diced onions, sauté until fragrant and translucent.
- Add the Mushrooms: Sauté sliced mushrooms until golden and tender.
- Mix in the Sauce: Stir in banana ketchup and soy sauce, cooking for a few minutes to meld flavors.
- Combine with Spaghetti: Drain pasta, reserve some starchy water, and mix spaghetti with sauce and mushrooms in the skillet.
- Serve Hot: Garnish with parsley or green onions if desired, and enjoy!
Notes
Experiment with ingredient substitutions based on availability. Don’t overcook the pasta and adjust the sweetness of the sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, Filipino spaghetti, plant-based, comfort food, family recipe