Vegan MoFo – Fried Spaghetti

I’ll be the first to admit it doesn’t look like much

nummers!

deicious and (not very) nutritious

but when tired and hungry and the what-should-we-make-for-dinner rears its ugly head,

teh SO‘s  answer is.

fried spaghetti

this is the vegan version:

– set a pot of water to boil and cook whatever amount of spaghetti you are in the mood for, but for 3/4s of the time; drain

NOTE:  this is one case where breaking the spaghetti in half is a good idea –  easier to handle later

– while spaghetti is cooking, chop one onion,  too much garlic, and if you have it, a bell pepper

– (optional)  cook a few strips of  vegan bacon strips

– heat up 2-3 tbsps olive oil or olive oil/margarine mix

– fry up onions, garlic ’til translucent

– (if using) crumble notbacon strips, add to pan

– add drained spaghetti, fry for 3-4 minutes

– dump in a bowl and eat up

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6 thoughts on “Vegan MoFo – Fried Spaghetti

  1. [this is good]

    I think the addition of bacon or Bacn is great, more flavor and a bit of protein. sounds like super-comforting food. s’pose you could do whole wheat sketti to make it healthier. or gluten-free sketti.

    Another victory for the “everything’s better fried” camp.

    • heh.

      I thought of you when I wrote about the nonbacon. realbacon should substitute fine.
      and it is great comfort food, especially on rainy days.

      in our experience, it works best with pasketti – other-shaped pasta doesn’t fry up crunchy.
      whole wheat, gluten free are worth experimenting with.

      • Whole wheat sometimes has not-quite-rightness about it. fried would help. I’ve only had gluten-free once, and fried would have def. helped there.

        onions don’t agree with me, so I would have to have too much garlic + a little more.

        • I would also go for no onion and too much garlic. :D

          I suppose if you’re really needing something to make it slightly more healthy, toss some spinach in at the last minute or Swiss chard while you’re cooking the garlic (and onion, if you like that sort of thing. hehe). Good recipe though! I’m going to have to try it sometime

          • Cap’n Stephel sez,
            “toss some spinach in at the last minute or Swiss chard while you’re cooking the garlic”

            fantastic idea. I will implement it next time we make it.

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