The tastiest vegan spaghetti I have tried!
Ingredients for 4 people:
- 200 g. thin spaghetti
- 200 g. button mushrooms
- 2 cloves of garlic
- 100 g. carrots
- 200 g. zucchini
- 200 g. leeks
- 100 g spinach
- 100 ml of oil
- 100 ml soy sauce
- 1 tsp of ginger
- 1 tsp spices (whatever you like)
Wash and drain the vegetables. Cut the leek and the zucchini into thin strips and mushrooms into slices. Chop the garlic, cut the carrots into strips and blanch.
Cook the spaghetti in non-salted water, drain them and leave them in a warm place.
Heat the oil in a deep frying pan or wok, briefly fry the garlic and carrots and pour them over the spaghetti.
In the same pan, add a little oil, saute the leeks and zucchini and also pour them over the spaghetti. Repeat the same procedure with the spinach and the mushrooms.
Finally, add the ginger, soy sauce and the spices, stir and return all to the pan or wok. Stir, while warm them briefly. Serve them hot.