This recipe can easily be halved if you are not planning to serve 8-10 people.
- 1 bottle – Jufran Banana Ketchup, see notes
- 4 tablespoons – tomato paste
- 2 cups – Del Monte Traditional Tomato Sauce
- 2 tablespoons – granulated sugar
- 1 lb (454g) – spaghetti noodles
- 3 tablespoons – olive oil, divided
- 4–5 garlic cloves, minced
- ½ of a large onion, roughly chopped
- 1 pack (1lb/454g) – vegan ground beef
- 8 – vegan hotdogs, thinly sliced diagonally
- ½ cup – neutral-tasting dairy-free milk, I used soy, see notes
- 1 cup – vegan mozzarella, I used Vio-Life
- Salt & pepper to taste
- Chopping board
- Measuring cups
- Measuring spoons
- Sharp knife
- Large saute pan
- Large deep pot
- Large colander
- Before you start cooking, have your ingredients prepared, and have your equipment ready. This will help the cooking process go by quicker and smoother!
- In a mixing bowl, add the banana ketchup, tomato paste, pasta sauce, and sugar. Mix until well combined and set aside until ready to use.
- Fill a large pot with water, salt it generously, and cook the spaghetti according to the package directions. Before draining, reserve ⅓ cup of the pasta water. Set aside.
- Heat up the olive oil in a large saute pan over medium heat. Add the garlic and onions to the pan. Saute for about 2-3 minutes or until fragrant. Next, add in the sliced hotdogs, and cook until lightly browned. Then. add in the vegan ground beef and continue to cook until the meat has browned all over. Season with salt and pepper.
- Add the tomato sauce mixture to the pan, along with the reserved pasta water. Stir until well combined. Lower the heat to medium-low heat, and continue to simmer for about 3 minutes.
- After 3 minutes, add in the non-dairy milk, salt, and pepper. Stir until incorporated. At this point, I like to add half of the vegan cheese so that it can melt a little bit in the sauce, and save the remaining cheese for later.
- Combine the cooked spaghetti and sauce in the same pan. Top it off with the remainder of the vegan cheese. Serve amongst 8-10 people, and enjoy!
- This recipe serves about 8-10 people, perfect for a small gathering! But you can easily half the recipe if you are not planning to serve that many people.
- Hotdogs. I know what you’re thinking, HOTDOGS? IN A SPAGHETTI? Yes! Filipinos like this particular red hotdog, that can only be found in the Philippines or in Asian supermarkets. It’s a Filipino staple. Obviously, we don’t have a vegan option for that, so I used regular vegan hotdogs. But don’t knock it, until you try it!
- Banana Ketchup. This ketchup is very specific Filipino ketchup. It’s sweet but tastes nothing like bananas or regular ketchup. This is the main ingredient that you’ll need for this recipe, you can’t make it without it! You can find this at almost all Filipino/Asian Supermarkets. Just make sure to always check that it is vegan friendly.
- Cheese. Traditional Filipino spaghetti is always served with a type of yellow-orange cheese, it almost looks like cheddar, but it’s not! I used vegan mozzarella instead because it’s more mellow in flavor, which compliments the recipe, unlike cheddar.
- Tomato sauce. Get a plain flavored tomato sauce. If you use something with strong herbs, it will alter the flavor too much.
- Dairy-free milk. In traditional Filipino spaghetti, they used evaporated milk to make it creamy. I find using slightly thicker milk, such as cashew or soy, gives it that same creaminess as spaghetti. I would refrain from using oat or almond as they are mostly water-based milk.
Keywords: vegan, vegan filipino recipe, vegan filipino spaghetti, filipino spaghetti, pasta, spaghetti, entree