Anyone know a vegan version of Filipino spaghetti?!

Best Answer - Chosen by Voters

Now that is a challenge. The original version sounds pretty disgusting (sorry).

Fast Filipino Spaghetti

1 package spaghetti
Olive oil for drizzling

1 jar marinara sauce (make sure it's made with mushroom or veggie broth)
3 T sugar
1-2 veggie dogs, cut into bite-sized pieces (Smart Dogs are okay, but Yves makes some tasty Italian ones, and ground up soyganisa works too)
Herbs, salt and pepper to taste


1. Heat a pot over medium heat. Add the marinara sauce and bring to a simmer.
2. Stir in the sugar and veggie dogs. Correct the seasoning and keep warm.
3. Cook the spaghetti according to package directions. If you want the noodles to be softer, give it 1 more minute in the boiling water before you drain it. Drizzle the noodles with olive oil and toss them to coat. This should prevent them from sticking together too badly.
4. Combine the spaghetti and sauce.

Ingredients:

1/2 cup butter
2 teaspoons kalamansi peel
1 cup grated cheese
1/3 cup finely chopped onions
6 kalamansi halves
1/4 teaspoon black pepper
3 tablespoons kalamansi juice
2 garlic cloves, chopped
1 tablespoon chopped kinchay(celery)
1 box (8 ounces spaghetti)
4 cups vegemeat, sliced and lightly fried



How to cook Vegemeat Spaghetti:

*Heat 3 tablespoons butter in a pan. Sauté onion and garlic until tender. Add kalamansi juice, kinchay, kalamansi peel, pepper, bay leaf and 2 cups water; simmer until liquid is reduced to about 1 cup.

*Remove bay leaf. Stir in vegemeat and heat thoroughly. Add remaining butter; stir until melted. Cook spaghetti in boiling salted water until tender yet firm, about 6 to 10 minutes; drain.
*Pour sauce over spaghetti, sprinkle with cheese and serve with kalamansi halves or lemon wedges. Yield: 6 to 8 servings.