VEGAN & GLUTEN-FREE CREAMY SPAGHETTI!!!!!!
In the end, I cooked it and ate it too!!!
I was craving this creamy spaghetti.
I had this image of the look and the idea of the taste.
Mmmmm, it came out exactly like what I had in mind.
I was craving creamy spaghetti for a few days.
Even though I don’t eat it anymore, and I’m not a big fan of spaghetti I had this vision in my mind.
I knew what kind of ingredients I had at my reach and what I want to use to make this creamy sauce.
The only thing that I needed was to go out and buy ground soy.
I promised my boys that I’ll buy them something yummy if they’ll come with me to buy ground soy, LoL.
So I took my boys for a walk to the store.
Walmart has a small section of vegan products,
So I bought vegan and gluten-free ground soy and some smoothies for them to enjoy on our way back home.
Richard and I tried one of the smoothies, and it was delicious.
Now I want to try the other flavours, LoL.
The first step – start with filing your big pot with water and bring to boil.
Then start with the second step while the water gets boiled.
Fry on high heat:
5 red onions, chopped
3 big garlic cloves, minced
1 pack of ground soy
In the picture, you can see I reached my desired colour of onions, so now I’ll be adding mayo and coconut cream, salt and pepper.
After you reached your desired colour of onion you can add
⅛ tsp pepper
½ tsp salt
2 tsp nutritional yeast
5 tbsp coconut cream
5 tbsp vegan mayo
Cook for about 5 to 10 minutes
When the water starts boiling add 1 pack of gluten-free spaghetti broken into ½, add ½ tsp salt and mix with a big fork every 1 to 2 minutes, until the spaghetti is soft.
Drain the spaghetti and bring it back into the big pot.
Add the creamy mixture into the spaghetti pot and mix everything well.
Sprinkle with nutritional yeast and serve.
NO HARM, NO KILLING IN THIS SUCH A
LOVE ALL SENTIENT BEINGS!!!