Spaghetti, nutmeat & vegetables
Author: Nikki
Recipe type: Mains
Serves: 6
Ingredients
- 250 gram dry spaghetti, cooked to the packet instructions & placed to one side
- 2 tablespoons sesame oil
- 415 gram nutmeat, processed until crumbly
- 1 onion, finely chopped
- 2 teaspoons crushed garlic
- 1 tablespoon curry powder
- 1 large carrot, peeled & finely chopped
- 2 celery stalks, finely chopped (optional: include the leaves)
- 8 mushrooms sliced
- 1 cup vegetable stock
- ⅓ cup vegan oyster sauce
- 2 tablespoons soy sauce
- ½ cup frozen peas
- 1 handful of string beans, tips cut off & sliced into 4 cm pieces
- ½ small purple cabbage, coarsely shredded
- Optional: red chilies
Instructions
- In a large wok heat the oil & add the nutmeat, onion & garlic. Cook for about 2-3 minutes, adding 1-2+ tablespoons of water along the way to keep it moist
- Add curry powder & combine
- Add carrot, celery & mushrooms & stir fry until vegetables are just starting to go tender
- Add stock, oyster sauce, soy sauce, spaghetti & mix through until the mixture starts to boil & thicken slightly
- Add peas, beans & cabbage, toss through & reduce heat
- Toss occasionally for several minutes until everything is warmed through & coated
- Optional: served with sliced red chili if you like a kick with your meals
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