Pasta Love: Filipino Spaghetti, Vegan

Pasta Love: Filipino Spaghetti, Vegan

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If you’re a Filipino food enthusiast then you know what I’m talking about. Otherwise, there’s only one way to find out, right? Growing up in the Philippines, the Filipino version was the only way I knew how a Spaghetti should taste like, so you could just imagine how shocked I was when I had my first Italian version. I wailed it was too sour and that it didn’t have enough sauce.  How embarrassing to folks who overheard me. Now, I’ve developed my appetite and appreciation for both. Aside from using tomato sauce, banana sauce is a must to sweeten the pot, literally. Brands like Jufran or UFC does an amazing job. I recently discovered the wonders of nutritional yeast and nuts as cheese substitute. Aside from ground beef, hotdog plays a big part in this dish. And yes, red hot dogs are even better because they have a sweet, flavorful taste which is of course made of mysterious ingredients that I’m guessing not only are loaded with animal products but also of artificial flavors. I was able to achieve the same taste-but vegan. I feel like I deserve a certificate for this hehe. Mix the pasta every once in a while until al dente. Meanwhile, in a pan, saute the garlic in oil over medium heat. Add the onions, tomatoes, and bell pepper. Saute for about 5 minutes. Season with salt and pepper. Add the celery and carrots. Let all the flavors marry for about 5 minutes. Add the tomato sauce, tomato paste, and banana sauce. Add more salt and pepper to taste. Let it simmer for about 5-8 minutes. Meanwhile, in a separate pan, fry the tofu until crispy. Add the fried tofu and red hotdog to the sauce. Mix well and let it simmer again for about 10 minutes.

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