Vegan spaghetti mushrooms recipe
Vegan spaghetti mushrooms recipe
Servings: 2 people
Calories: 653kcal
Ingredients
- 2 tbsp olive oil
- 1 cup mushrooms - chopped
- 1 red onion - diced
- ¼ cup green onions - diced
- 2 clove garlic - chopped
- ½ tsp cayenne pepper
- ½ tsp oregano
- ½ tsp ginger - ground
- ½ tsp curry
- ½ tsp salt
- 1 tbsp soy sauce
- 15 oz tomato sauce - canned
- 1 cup vegetable broth
- 1 ½ cup water
- ½ lb spaghetti
Instructions
- Add olive oil and chopped mushrooms to a medium-sized pot on medium heat. Cook mushrooms until it starts to brown
- Throw in your diced red onions, green onions, and garlic cloves. Cook until the redness of the onions starts to fade slowly
- Add in all your spices: curry, oregano, ginger, pepper, salt and combine.
- Add in your tomato sauce and stir. Cover the pan and allow the tomato sauce to fry for about 2 minutes.
- Add in your soy sauce, vegetable stock, water, and spaghetti--making sure to break the spaghetti before putting it in the pot.
- Cover and cook for 10-15 minutes on medium heat.
- Combine and serve.
Notes
Use about 2 cups of water if necessary. I added water to the same cup that had the tomato sauce.
Nutrition
Calories: 653kcal | Carbohydrates: 107g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 2585mg | Potassium: 1202mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1710IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 5mg
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