Vegan Spaghetti with Mixed Vegetable Stir-fry
A quick and delicious vegan spaghetti dish tossed with sautéed mixed vegetables, seasoned with garlic and a hint of chili for a comforting meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
10g protein
68g carbs
8g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 400 g frozen mixed vegetables
- 1 onion
- 2 clove garlic
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 0.5 tsp chili flakes
- salt — to taste
- black pepper — to taste
Instructions
- 1
Boil a large pot of water, add a pinch of salt, and cook the spaghetti according to package instructions until al dente, then drain.
- 2
Meanwhile, finely chop the onion and mince the garlic.
- 3
Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
- 4
Add mixed vegetables to the pan, stir well, and cook for 5-7 minutes until heated through.
- 5
Stir in soy sauce, chili flakes, salt, and black pepper, cooking for an additional 1-2 minutes.
- 6
Toss the cooked spaghetti with the vegetable mixture, ensuring everything is well combined before serving hot.
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