Soy Spaghetti
Vegan soy spaghetti with soya granules and lots of vegetables, this chunky meatless sauce is delicious, healthy, and filling.
Servings: 4
Calories: 378kcal
Ingredients
- 350 g/ 12.3 oz whole wheat spaghetti or any other kind of pasta
- 100 g/ 3.5 oz soy granules
- vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 red chili mine was large but not very hot, you can make the sauce as hot as you like
- 1 medium carrot
- 1 red bell pepper
- 1 medium zucchini
- 2 tablespoons tomato paste
- 5 tablespoons water
- 1 large pinch dried thyme or a few sprigs fresh thyme finely chopped
- 2 tablespoons soy sauce
- 1 small bunch parsley
- fine sea salt and ground black pepper
Instructions
- Place the soy granules in a small pot, cover with vegetable broth and bring to a boil. Turn off the heat and let stand, covered, for 10 minutes.
- In the meantime, set the water for the pasta and prepare the vegetables. Chop the onions finely. Mince the garlic and the chili and chop the carrot, pepper, and zucchini into small cubes.
- When the pasta water starts to boil, add salt generously and the pasta. Cook the pasta according to the packet's instructions.
- Heat the oil in a large cast-iron or non-stick pan and cook the vegetables until almost soft, about 7 minutes.
- Add the tomato paste and the water and stir well.
- Drain the soy granules and add them to the pan together with the thyme. Stir well and continue cooking for another 3 minutes or until the vegetables are cooked to your liking.
- Add the soy sauce, stir well, and adjust the taste with salt and pepper. Sprinkle the chopped parsley on top.
- Serve the sauce with the spaghetti and salad.
Nutrition
Serving: 1/4 of the dish | Calories: 378kcal | Carbohydrates: 44g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 1215mg | Fiber: 6g | Sugar: 7g