Protein Vegan Gochujang Spaghetti

An easy meal that's tasty and nourishing - this Gochujang spaghetti dish is perfect for quick mid-week meals or Sunday meal preps. Tasty & nourishing!

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Prep Time 15

Cook Time 20

Course Main Course

Servings

Calories 524 kcal

Ingredients

1 tbsp olive oil
1/2 onion finely chopped
2 garlic cloves crushed
2x 400g can chickpeas drained and rinsed
2 carrots finely chopped
1 red pepper finely chopped
1 vegetable stock pot or stock cube dissolved in a little bit of hot water
250ml single cream I used oatly cream
2 heaping tbsp Gochujang paste
2-4 tbsp water
250g yellow split pea or lentil spaghetti cooked according to pack instructions
1/2 tbsp lemon juice
Salt & pepper to taste

Instructions

Heat 1 tbsp of oil in a large pan and sauté the onions for 5 minutes.
Add the garlic, carrots, peppers and chickpeas. Give it a quick stir, then cover and cook for 5-10 minutes until the vegetables soften.
Add the Gochujang paste, vegetable stock, oat cream and lemon juice. Add a couple of tbsp of water to thin out the sauce. Season to taste with salt & pepper.
Bring to a quick boil, then cover, lower the heat and continue cooking for another 5 minutes.
Take off the heat and fold in the cooked spaghetti.
Garnish with fresh coriander and enjoy!

Nutrition

Calories: 524kcalCarbohydrates: 69gProtein: 22gFat: 17gSaturated Fat: 1gMonounsaturated Fat: 2gSodium: 527mgPotassium: 793mgFiber: 17gSugar: 10gVitamin A: 5852IUVitamin C: 21mgCalcium: 146mgIron: 5mg

Keyword dairy-free, main meals, meat-free, pasta recipes, protein recipe, vegan, vegan main meals, vegan recipes, vegetables, vegetarian

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