Vegan Japanese Spaghetti Napolitan
For those not familiar with Japanese-style spaghetti, this recipe may seem a bit strange. Instead of using traditional tomato sauce, the Japanese opt for ketchup as sauce for the noodles. The reasoning is because the dish was formed post World War 2, a time when tomatoes were not readily available in Japan and a time when ketchup was readily available as it was part of U.S. military rationing.
Even though spaghetti Napolitan is somewhat of an "army-style" noodle dish, it is surprisingly good. The sweetness and tartness from the ketchup really give the dish a fresh pop of flavor. In conjuction with the salty vegan hot dogs and lightly cooked vegetables, this dish is quite well-rounded and for sure to please.
Vegan Japanese Spaghetti Napolitan
(Makes 2 servings)
- 2 servings gluten-free pasta, cooked
- 1/2 onion, sliced
- 1 teaspoon garlic, minced
- 1/2 bell pepper, sliced
- 4 mushrooms, quartered
- 2 vegan hot dogs, sliced on the diagonal
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- salt and pepper to taste
Directions
- Add 2 tablespoons of oil to a pan over medium high heat. Fry vegan hot dog slices about 2 minutes each side until sides are crispy.
- Add in the onions, garlic, bell pepper and mushrooms. Turn the heat down to medium and cook 3-4 minutes until the vegetables have softened.
- Mix together the tomato paste and 1/4 cup of water. Add it to the vegetables along with the pasta and ketchup.
- Mix until the sauce coats the pasta. Season with salt and pepper. Turn off heat, plate and serve.