Vegan Persian Macaroni
Directions
- 1Soak the soya chunks in a bowl of water for 10-15 minutes. Then, squeeze out all the excess water using a cheesecloth or your hands.
- 2Heat 2-3 tbsp of oil in a pan, fry the onion until translucent. Then add 0.5 tsp turmeric and add the garlic. Fry for a couple of minutes until softened.
- 3Add the vegan mince or soya, bell pepper and mushrooms. Add in the salt and spices, lemon juice and tomato paste. Fry for 5 minutes.
- 4Add 2 cups of boiling water, place the lid on, then let it simmer on low heat until most of the water has evaporated.
- 5Bring a large pot of salted water to boil, add 0.5 tsp turmeric & cook the pasta until al dente. Drain in a colander.
- 6Brush 3 tbsp of oil to the bottom of a large non-stick pot.
- 7Mix the pasta and the sauce together, leaving aside a small amount of plain spaghetti. Place the plain pasta down. Then add the rest of the saucy pasta.
- 8Wrap the lid of the pot in a clean tea towel and tightly cover the pan. Set it at a medium heat for 5 minutes, then leave it to steam on a low heat for 45 mins-1 hour.
- 9To serve, place a large plate on top of the pot, hold the handles very tightly and flip the pot upside down.
- 10Serve with extra limes and yoghurt on the side.
Ingredients
- 500 g spaghetti/any kind of pasta
- 400 g white mushrooms
- 300 g vegan mince or dehydrated soya
- 1 large onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves
- 6 tbsp tomato paste
- 2 limes
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground coriander
- 0.5 tsp cinnamon
- 2 tbsp oil
- 2 cups boiling water
Equipment
panbowlcheeseclothknifelarge potcolanderlarge non-stick potplate
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