Vegan Oil-Free Spaghetti

One of our favorite recipes is our Spaghetti. It is very easy and once you shift your mindset of what Spaghetti should be. One of the difficult mindsets to shake it was things are vs what they “could be”. Our spaghetti is just that. It tastes very different than meat sauce with Prego and regular spaghetti noodles. However it is a personal favorite. The best part is that you don’t have to follow this recipe at all. I am using frozen vegetables (we find it a lot easier to store and to speed up the process). Change the vegetables all you want, but using frozen vegetables makes it very easy to do so I am writing this based on frozen vegetables.

The Base:

You can see how to make our base meal here. But here are the ingredients:

The rest of the ingredients for our Spaghetti:

That is it! That is all we put in our spaghetti. No sugar, no spaghetti sauce and no oil. A lot of spaghetti sauce recipes involve sugar to cut that tart taste. We prefer to let the sweetness of the peppers to the job.

Make the base:

Pour the Pictsweet 3 Pepper & Onion Blend into a wok and heat till they are wilted. You will see water build up because of the fact that you are cooking from frozen. No need to drain. Leave it be.

Frozen Peppers & Onions in a wok
Peppers & Onions wilting
Add Baby Bella or White mushrooms cut up.
Add cut baby spinach
Add Fennel Seed & Flaxseed Meal to thicken the water based sauce
Add cut grape tomatoes to create more chunkiness
Add a can of crushed tomatoes and simmer until whole wheat noodles are cooked.

You are spaghetti is complete! Pour over your noodles:

Season to taste. My wife likes to add Tony Chachere’s to season her bowl/plate. I like to use Nooch and Cajun Power Garlic Sauce. But I put that one everything. Hope you enjoy.