Soy Spaghetti With Vegetable Burger
Soy spaghetti with vegetable burger offers a hearty, plant-based pasta dish packed with savory flavors from mushrooms, soy sauce, and herbs. Perfect for vegans and those seeking a nutritious, satisfying meal, it's easy to prepare and ideal for family dinners or casual gatherings.
Ingredients
- 8 oz. soy and whole wheat spaghetti
- 3 Tbsp. vegetable oil ⓘ
- 1/3 cup onion, chopped ⓘ
- 1/2 cup green pepper, chopped ⓘ
- 1 cup chopped celery ⓘ
- 8 oz. can mushrooms, drained ⓘ
- 1 Tbsp. soy sauce ⓘ
- 6 oz. can tomato paste
- Liquid from canned mushrooms ⓘ
- 1 1/2 cups vegetable burger ⓘ
- 1 tsp. vegetable salt ⓘ
- 1/8 tsp. garlic powder
- 1 tsp. leaf oregano ⓘ
- 1/8 tsp. ground cumin ⓘ
Instructions
- Put spaghetti into boiling salted water and cook until tender.
- In a heavy kettle or fryer, cook onion, green pepper, celery, and drained mushrooms in vegetable oil over low heat until onion is clear.
- Add vegetable burger to the mixture and cook for 5 minutes.
- Stir in tomato paste, mushroom liquid, soy sauce, and seasonings.
- Simmer the sauce slowly for 10 minutes.
- Drain the spaghetti and pour half of the sauce over it; toss lightly to combine.
- Serve on a platter, garnished with remaining sauce and chopped parsley.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).