The vegetarian recipe for Fried Spaghetti:

servings – 4


  • 250 g spaghetti (cook in boiling water until tender, remove, drain and set aside)
  • 1 can button mushrooms (slice)
  • 2 bell peppers (cut into strips)
  • 1 cup TVP (textured vegetable protein) strips
  • 1 cup tomato puree
  • 3 tbsp vegetable oil
  • 4 tbsp extra virgin olive oil
  • 2 tbsp ginger shreds
  • 1 cup water


  • 3 tbsp nutritional yeast flakes
  • 1 tbsp ground dried basil leaves
  • 1 tbsp ground dried bay leaves
  • ground black pepper to taste
  • salt to taste


  1. Heat vegetable oil over low heat.
  2. Fry TVP strips until golden brown, remove and set aside.
  3. Fry ginger shreds until golden brown, remove and set aside.
  4. Stir-fry mushrooms for 1 minute.
  5. Add tomato puree, nutritional yeast flakes, ground dried basil leaves, ground dried bay leaves, fried TVP strips, fried ginger shreds and water.
  6. Stir to combine evenly, bring to a boil and simmer for 1 minute.
  7. Add spaghetti and stir fry until well mixed.
  8. Add extra virgin olive oil and bell peppers; stir well.
  9. Sprinkle salt and ground black pepper over; stir well.
  10. Dish out serve.