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

  1. 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.
  2. 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.
  3. Mix together the tomato paste and 1/4 cup of water. Add it to the vegetables along with the pasta and ketchup.
  4. Mix until the sauce coats the pasta. Season with salt and pepper. Turn off heat, plate and serve.