A flavorful vegan stir-fry featuring spaghetti, plant-based strips, and a savory chili garlic sauce, tossed with broccolini, carrots, and green onions.
Cook spaghetti according to package directions, aiming for al dente. Rehydrate vegetable strips by placing them in a large bowl of boiling water mixed with beefless base. Let strips soak until soft, then drain and squeeze out excess liquid. In a bowl or measuring cup, mix soy sauce and ginger. Put the rehydrated strips in a large mixing bowl, pour a little bit of the chili marinade onto the strips, and add more soy sauce if needed. Add 1 teaspoon of the beefless base and coat the strips well.
Add the marinated strips into a heated non-stick pan coated with oil. Stir fry for 1-2 minutes or until fragrant. Add in green onions and mix well. Add carrots and garlic, mixing well again. Once carrots begin to soften, move the mixture to one side of the pan. Add chopped broccolini to the other side. Cover and let cook until the broccolini turns bright green. Remove the lid and add in the remaining sauce and salt and pepper. Add more soy sauce if needed. Add in the cooked spaghetti and mix well, coating everything thoroughly. Top with sesame seeds and more green onions. Enjoy!
