Vegan Filipino Spaghetti
Filipino spaghetti is a Filipino twist on classic Italian spaghetti. Sweet and savory meat sauce is tossed with spaghetti and topped with cheddar cheese, making for a delicious and creamy pasta dish that is truly unlike any other! Typically served during holidays and at birthday parties, this dish is beloved by much of the Philippines!
Ingredients
- 2 tablespoons avocado oil divided
- 2 cups finely diced sweet yellow onion about 1 onion
- 1 ½ cup finely diced red bell pepper about 1 large pepper
- 1 cup finely diced carrot about 1 large carrot
- 12 cloves fresh minced garlic
- 8 ounces vegan ground meat
- 1 tablespoon coconut sugar
- ¾ teaspoon red chili flakes optional
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon fresh ground black pepper plus more to taste
- ¼ teaspoon MSG optional
- 2 cups banana ketchup
- 1 cup tomato sauce
- ½ cup vegan parmesan cheese plus more for garnish
- 1- pound uncooked spaghetti noodles
- 8 ounces vegan hot dog sliced into ½ - inch thick pieces
- Vegan cheddar cheese shreds for garnish
Instructions
- Heat 1 tablespoon of oil in a stockpot or Dutch oven over medium heat. Once the oil is hot, add the onion, bell pepper, carrot, and garlic, and cook, stirring often, until the onion is translucent and the garlic is fragrant, 3 to 4 minutes.
- Add the vegan ground and using the back of a wooden spoon or spatula, break up into pieces. Season with sugar, chili flakes, salt, pepper, and MSG and continue to cook until completely heated through, 4 to 5 minutes.
- Pour in the banana ketchup, tomato sauce, and parmesan cheese, stirring to combine. Increase the heat to medium high. Once it reaches a simmer, reduce the heat to low, cover and continue to simmer for 30 minutes.
- About 10 minutes before the sauce is done simmering, fill a large pot with water and cook the spaghetti noodles until al dente according to package directions. Drain, but do not rinse.
- Meanwhile, heat the remaining tablespoon of oil in a nonstick skillet over medium high heat. Once the oil is hot, add the sliced hot dogs and cook until they’re darker in color and crisped around the edges – I find cooking them in a separate skillet and getting them crispy around the edges avoids them from getting mushy in the sauce. Transfer the hot dogs and the cooked spaghetti noodles to the sauce, tossing to combine.
- Serve with shredded vegan cheese and parmesan, and enjoy!
Tried this recipe?Let us know how it was!