200 g vegan mince((e.g. meatless farm, beyond meat))
0.5 tsp turmeric
0.5 tsp chilli powder
0.5 tsp salt
0.5 tsp black pepper
1 tortilla wrap(or 2 potatoes)
Equipment
frying pan
deep pan
large plate for serving(optional)
Instructions
Heat 4 tbsp of oil in a frying pan and add the diced potato. Fry on medium heat. Do not stir - this will break up the potato. Instead, let the cubes cook on one side, once brown on that side they will stop sticking and you can turn them over to fry on the other sides. Once nicely browned on all sides, place on a paper towel on a plate. Keep the oil in the pan for the next step.
In the same pan, fry the diced onion. You can add more oil if needed. Again, begin with hot oil and then cook on low-medium heat.
Meanwhile, boil the spaghetti in lightly salted water until al dente. It should not be too soft because you will steam it later. When ready, drain and leave aside in a colander.
Once the onions are soft and starting to brown, add the mince. Continue to fry for a few minutes. Push the ingredients to the side of the pan and add the tomato puree on the other side. Mix the tomato puree into the oil, frying it, deepening the flavour for 2 minutes. Add the potatoes back into the frying pan and gently toss all of the sauce ingredients together. Turn off the heat.
In a deep pan (you can reuse the pasta pan), heat the remaining oil (it needs to cover the base). Ensure the tortilla is trimmed to fit the base of the pan and carefully lay it down in the pan. Turn the heat to low. On top of the tortilla, place a layer of spaghetti, then a layer of sauce. Layer them up with about four layers of spaghetti with three layers of sauce in between. Make into a mountain shape by gently pulling away from the sides of the pan. This prevents burning. If your pasta and sauce are very dry, you can sprinkle a little water on top. Place a lid wrapped in a tea towel on top of the pan to keep the steam in. Cooked for about 20 minutes. (The timing depends on the pan so if you have a thin base or if you smell it starting to burn turn it off early.)
Serve on a large plate. Carefully, place the plate on top of the pan and tip upside down. Lift the pan off and hopefully, you should have a steaming plate of spaghetti bolognese topped with a crispy tortilla (tahdig). If your tortilla has stuck to the pan - no worries - just take it off in pieces using a knife and place the pieces onto the spaghetti. Enjoy!
Recipe Notes
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