One pot vegan spaghetti with mushrooms, spinach and smoked tofu

Ingredients for 2 servings:

• 160 g spaghetti
• 180 g mushrooms, brown
• 125 g baby spinach, fresh
• 100 g smoked tofu
• 1 m.-sized onion(s)
• 2 garlic cloves
• 20 g tomato(s), dried
• 150 ml boiling water for soaking
• 1 tsp chili sauce or sriracha sauce
• 100 g soy cream fraîche (crème fraîche alternative)
• 500 ml water to fill
• 1 tsp vegetable stock powder
• 4 tsp nutritional yeast
• 1 tbsp oregano, dried
• 2 tsp paprika powder, smoked
• ½ tsp nutmeg, freshly grated
• 2 tbsp oil for frying
• 2 tsp balsamic vinegar
• n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Dice the sun-dried tomatoes, place them in a small bowl, pour boiling water over them, and set them aside to soak. They should soak for about 30 minutes. Clean and slice the mushrooms. Squeeze the water from the smoked tofu, if necessary, and then cut it into small cubes. Peel and finely dice the onion, peel and press the garlic. Wash and drain the baby spinach. In a large, deep frying pan, first heat half the oil, then fry the mushrooms and smoked tofu for about 4 minutes. Then reduce the heat slightly and add the other half of the oil. Add the onion and garlic and sauté over medium heat for about 3 minutes. Now add the soaked tomatoes and the soaking water to the pan. Then top up with the remaining water. Next, add the chili sauce, nutritional yeast, oregano, grated nutmeg, and smoked paprika, and bring everything to a boil. Stir in the vegetable stock powder and spread out the spaghetti and add it to the liquid. Cover and cook for about 10 minutes over medium heat. Then add the baby spinach and let it wilt for a few minutes with the lid on, until the spaghetti is al dente. Cooked this way, it will take a little longer than the package tells you to. Stir in the vegan crème fraîche, heat everything up again, and season with balsamic vinegar and pepper. Notes: The amount of vegetable stock powder is only half the amount actually needed for the amount of water. If you already have ready-made vegetable stock, mix it half with water. The rest of the salt comes from the soaking water from the sun-dried tomatoes and the chili sauce. The meaty mouthfeel comes from the mushrooms and smoked tofu. Tip: If you want even more smoky flavor in the dish, add a few drops of liquid smoke.