Chinese-style spaghetti

Vegan Food


200g uncooked spaghetti or other pasta of choice
2 cloves garlic, minced
1 small onion, diced
Chopped leeks, plus more for garnishing (optional)
1 small red bell pepper, diced (optional)
2 tbsp sesame oil
Pinch of salt, or to taste
1 cup rehydrated TVP (ured vegetable protein), can be subbed with cooked lentils or minced mushrooms*
Sesame seeds, for topping *Note I used 1/2 cup dried TVP and soaked them in hot water for at least 10 minutes before squeezing out the excess liquid.

1/4 cup soy sauce
1 cup water
1 1/2 tbsp hoisin sauce* (see blog post for sub recommendations)
3 tbsp sugar, adjust according to desired sweetness
1 tbsp sesame oil
2 tsp sriracha, adjust according to desired spice (optional)
1/4 tsp pepper

1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry