Spaghetti with Soy Meat and Crispy Potato

av Golalah Abbasi


Spaghetti with Soy Meat and Crispy Potato

This dish can be frozen and reheated from frozen.


  • 100 g dried soy
  • 1 x yellow onion
  • 2 clove garlic
  • 1 x chili
  • 6 tbsp sun flower oil
  • ½ tsp turmeric
  • ½ tsp seven spices
  • ½ tsp red pepper powder
  • ½ tsp black pepper
  • 2 tbsp tomato puree
  • 100 g lukewarm water
  • ½ tsp salt
  • 1 x potatoes
  • 500 g spaghetti


  1. Add the soy mince to a bowl. Pour boiling water over and let stand to infuse for 10-15 minutes. Strain and squeeze the water through a colander.
  2. Chop onion, garlic and chili.
  3. Heat the oil in a frying pan and fry the onion until soft. Add the garlic and sauté for a few seconds. Add the soy stuffing and fry on medium heat until it turns a nut brown color. Then add the chilli and all the spices. Mix well and cook on a low heat for approx. 5 minutes.
  4. Add the tomato paste to the pot and stir well. Cover with a lid and let it simmer on a low heat for 3-4 minutes.
  5. Add the water, season with salt and stir. Place the lid back on, and let it simmer for approx. 5 minutes on a low heat.
  6. Cook the spaghetti according to the instructions on the package.
  7. Peel slice the potato.
  8. To a pot add 2 tablespoons of oil. Place the potato slices on the bottom of the pot.
  9. Mix ready-cooked spaghetti with the soy stuffing mixture and pour it over the potato slices.
  10. Put the lid on and cook on a low heat for 20 minutes.
  11. If you want, you can place a plate over the dish and tilt the pot upside down, or you can spread the spaghetti on a serving plate and place crispy potato slices on top.
  12. Served with optional salad/side dish. Enjoy!