Filipino Spaghetti Made Vegan
A vegan twist on the beloved Filipino spaghetti — sweet, savory and hearty, with plant-based hotdogs, a rich tomato sauce and a signature hint of banana ketchup. Ready in about an hour and sure to become a family favorite.
Ingredients
- 400 g spaghetti
- 1 tablespoon olive oil
- 4 vegan hotdogs
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 red bell pepper finely diced
- 400 g vegan minced 'meat'
- 400 g tomato sauce canned
- 150 g banana ketchup optional but recommended
- 100 ml vegetable stock or water
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons vegan cheese grated
Instructions
- Slice the vegan hotdogs. In a frying pan over medium heat, fry them for 1-2 minutes on each side, then transfer them to a bowl.
- Leave the pan on the stove, add the oil and, when it is hot, add the onion, garlic and bell pepper. Sauté the vegetables until soft, 4-5 minutes, stirring frequently.
- Add the vegan minced meat and crumble it with a wooden spoon or spatula as you cook.
- Cook, stirring, until it darkens in color, then add the tomato sauce, banana ketchup, stock or water and maple syrup. Cook until the liquid evaporates and the sauce thickens.
- Cook the spaghetti according to the instructions on the package.
- Serve the spaghetti on a large plate, top with the sauce, add the fried hotdog slices and sprinkle with vegan cheese and other herbs of your choice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days — the sauce tastes even better the next day. Don't skip the banana ketchup; it gives this dish its signature sweet-savory flavor.