Vegan Dominican Spaghetti
If you miss the non-vegan version of this famous Dominican dish, you’ll love my recipe! Vegan Dominican spaghetti for the win.
Vegan Dominican Style Spaghetti | Veganized by Veli
This recipe results in *a lot* of spaghetti, as I used a full bag. Feel free to halve the ingredients if you don’t want a large quantity. Tostones are traditionally served alongside the spaghetti. You can of course make this dish without them, but it just won’t hit the same.
Ingredients
1lb bag of spaghetti
Sauce
2 tbsp olive oil
1 small chopped onion (portion into halves)
4-5 mashed cloves of garlic
1 tbsp Dominican oregano
1/2 tsp black pepper
4 tbsp sofrito (INSERT VIDEO LINK)
6oz can of tomato paste (no salt added)
8-10 sliced olives
1 tsp brown sugar
1 Not Chick’N bouillon cube (Edward & Sons)
1/2 cup of unsweetened oat milk (Oatly)
1/4 chopped cilantro
Water (as needed; I used approximately 1 1/4 cups in total)
Salt to taste
Steps
While the spaghetti are boiling in salted water, start the sauce in a separate pot. Using a pot, instead of skillet, will ensure the ingredients have plenty of space to cook and minimize your messes. It’s important to taste as you go. You can wait until the sauce is almost done to see if you should add more salt. The sauce should taste appropriately salted, according to your palate.
To a warm pot add: olive oil, half of the onions, garlic, oregano, and black pepper. Let these sauté for a few minutes, then add the sofrito, tomato paste, and bouillon cube. Once these have cooked for a bit, feel free to use water as needed, to prevent burning while cooking continues. (As stated above, I used approximately 1 1/4 cups of water in total.)
Add in the remaining onions, sliced olives, and brown sugar. Continue cooking.
After a few minutes, add in the oat milk, and continue cooking.
Once the sauce has cooked down a bit and it tastes flavorful and properly salted, add in the cilantro and turn off burner.
Drain the cooked pasta and add into sauce. Combine ingredients well.
Serve and enjoy!
