Jul 16, 2017

Baked Thick Spagetti with Mushroom


250 gr thick spagetti,
1 tbsp tomato paste,
3 tbsp soy sauce,
1 tsp blackpepper,
1 red pepper,
1 green pepper,
200 gr oyster mushroom,
5-6 asparagus,
1 tsp garlic powder,
1 tsp himalayan salt,
1 tbsp olive oil,
1 cup rice milk (or any plant-based milk),
2 tbsp flour,
1 tbsp nutritional yeast,
100 gr vegan parmesan or walnut cheese.


1. Preheat oven to 190 degrees. Cook spagetties in boiling water for 5 minutes, stay it as al dente, not soft! Let's take a strainer.

2.  For bechamel sauce, take olive oil, rice milk, hibiscus salt, nutritional yeast and flour in a pan and stir until it looks dark.

3. Let's pickle pepper, asparagus and mushrooms and let them soak in soy sauce in a bowl.

4. Transfer sphagetti, beschamel sauce and vegetables soaked in soy sauce. Add tomato paste and a little water and turn them all around until you get a good mix.

5. Place it in the cooking pot and shred cheese on it.

6. Cook up to 200 degrees until it is fried. After leave it  coolinglfor 10-15 minutes to cut, we get the best results when it cooled. Serve it hot with grated cheese.


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