Filipino Spaghetti

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Okay, so this is one of my favorite dishes! I LOVE Filipino spaghetti, especially when it packs a kick of heat to it. Filipino spaghetti is so meaty, sweet and occasionally spicy depending on who’s making it. Growing up as a child, this was one of the dishes I always looked forward to on the holidays. I loved how the sauce would stick to the noodles and each bite packed on some heat to make you breath out your mouth. I’m so glad I found Astig Vegan’s Spaghetti recipe.

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Traditionally, Filipino spaghetti is made with hot dogs, at the moment I didn’t have any and I didn’t want to get any at the store since I was already home ready to get cooking. If you do add hotdogs I would suggest the Tofurky Italian Sausage ones, they’re my absolute favorite.  When I found the recipe I was a little perplexed by the thought of using celery and carrots as the meat. I guess that goes to show that you really can turn anything into some that’s delicious and savory. Trust. DON’T KNOCK IT TILL YOU TRY IT! Your life will be changed forever by this recipe.

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When making this, I would suggest getting a food processor, the veggies need to be minced up to create the “meaty” sauce. It’ll help the process go faster. If you don’t have it, don’t worry, you can still chop it up manually by hand :).

Another great thing about this sauce, you can use it for so many other things! For one, I used it on top of bread and in a sandwich!

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With further ado, let’s get on to the recipe! If you do happen to try this, please be sure to tag me! I love when you all share your recreations with me :).

Ingredients

"Meat" for sauce:

  • 12 ounces extra-firm tofu, frozen overnight or for at least 4 hours, then thawed, then crumbled (using your hands or food processor)

  •  2 - 3 cups sliced crimini mushrooms

  • 1 tbs of sugar

  • 4-5 tablespoons canola oil (coconut oil also works)

Sauce:

  • 7 cloves garlic, peeled, crushed, and minced ( I like mine really garlicky)

  • 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 of cayenne pepper (you can put more or less depending on how hot you like it)

  • 1 tablespoon tomato paste

  • ¼ cup maple syrup (agave or sugar works too)

  • 3-4 tablespoons soy sauce

  • ¼ cup non-dairy milk ( I used Almond Breeze Unsweetened Vanilla)

  • 4 cups tomato sauce

  • ¼ cup nutritional yeast (this adds more of a cheesy flavor)

Noodles:

  • ¾ pound Spaghetti pasta

  • medium size pot of hot water

Instructions

  1. Heat 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.

  2. Using the same pan, fry mushroom slices and sprinkle sugar and salt. Fry both sides and turn off heat. Transfer alongside fried tofu.

  3. Place onions, celery, bell pepper, and carrots in a food processor and pulse for one minute or until finely minced. Transfer to a bowl.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

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