05/10/2026
🍝Vegan Persian style Spaghetti with soyachunks
👤Serves 4 people
🌱Ingredients:
• 400 g spaghetti
• 150 g dry soy chunks
• 1 large onion, finely chopped
• 2–3 cloves garlic, finely chopped
• 2–3 tbsp tomato paste
• 2–3 tbsp vegetable oil
• 1 tsp turmeric
• 1 tsp paprika
•1/2 tsp black pepper
• Salt, to taste
•1/2 tsp dried oregano or mixed Italian herbs
• 100–150 g vegan cheese, grated
• 1 small potato, thinly sliced, for the crispy bottom
• Hot water, as needed
👩🏻🍳Method
1. Soak the soy chunks in hot water for 10–15 minutes. Drain and squeeze them well to remove excess water.
2. Heat the oil in a large pan. Add the chopped onion and sauté until soft and lightly golden.
3. Add the garlic, turmeric, paprika and black pepper. Stir for about one minute.
4. Add the soy chunks and sauté for a few minutes until they absorb the spices and become slightly golden.
5. Add the tomato paste and cook for 2–3 minutes, stirring well. Add a little hot water if necessary to create a rich, thick sauce. Season with salt and oregano.
6. Meanwhile, cook the spaghetti in salted boiling water until slightly undercooked. Drain.
7. Combine the spaghetti with the soy mixture and gently mix everything together.
8. Add a little oil to the bottom of the pot and arrange the thinly sliced potato in a single layer to make a crispy potato tahdig.
9. Add the spaghetti mixture to the pot. Cover and cook over low heat for about 30–40 minutes, allowing the spaghetti to steam and the bottom to become golden and crispy.
10. Sprinkle or add the vegan cheese during the final few minutes, or serve it on top according to taste.
Serve hot and enjoy this delicious vegan Persian style spaghetti! 🌱🍝
