vegan recipe spaghetti nutmeat vegetables

Spaghetti, nutmeat & vegetables

Spaghetti, nutmeat & vegetables
 
Author:
Recipe type: Mains
Serves: 6
Ingredients
  • 250 gram dry spaghetti, cooked to the packet instructions & placed to one side
  • 2 tablespoons sesame oil
  • 415 gram nutmeat, processed until crumbly
  • 1 onion, finely chopped
  • 2 teaspoons crushed garlic
  • 1 tablespoon curry powder
  • 1 large carrot, peeled & finely chopped
  • 2 celery stalks, finely chopped (optional: include the leaves)
  • 8 mushrooms sliced
  • 1 cup vegetable stock
  • ⅓ cup vegan oyster sauce
  • 2 tablespoons soy sauce
  • ½ cup frozen peas
  • 1 handful of string beans, tips cut off & sliced into 4 cm pieces
  • ½ small purple cabbage, coarsely shredded
  • Optional: red chilies
Instructions
  1. In a large wok heat the oil & add the nutmeat, onion & garlic. Cook for about 2-3 minutes, adding 1-2+ tablespoons of water along the way to keep it moist
  2. Add curry powder & combine
  3. Add carrot, celery & mushrooms & stir fry until vegetables are just starting to go tender
  4. Add stock, oyster sauce, soy sauce, spaghetti & mix through until the mixture starts to boil & thicken slightly
  5. Add peas, beans & cabbage, toss through & reduce heat
  6. Toss occasionally for several minutes until everything is warmed through & coated
  7. Optional: served with sliced red chili if you like a kick with your meals

 

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