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Japanese Vegan Spaghetti Napolitan

Japanese Spaghetti Napolitan

Spaghetti Napolitan is a Japanese dish of spaghetti with sauteed onions and green bell peppers in a ketchup or tomato-based sauce that became popular after World War II and it's oh-so-easy to veganize!

Servings 4
Author Rachael Hutchings, www.lafujimama.com


  • 8 ounces dried spaghetti
  • 1 yellow onion, thinly sliced
  • 2 green bell peppers, seeds removed, sliced vertically into 1/2-inch thick strips
  • 4 cloves garlic, finely chopped
  • 4 tofu dogs (or other plant-based sausages), cut into slices on the diagonal
  • 3 tablespoons ketchup, plus more to taste
  • 1/2 teaspoon coconut sugar
  • Salt and Pepper, to taste


  1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, until al dente.  Then drain the spaghetti and set it aside.

  2. You can cook with or without oil.  To cook with oil, add a small amount of oil to a large frying pan, or wok, and heat over medium heat.  When hot, add the onion and saute until it is translucent.  If cooking without oil, heat the pan over medium heat then add the onion to the hot pan and cook, adding small amounts of water as needed to prevent the onion from sticking to the pan and burning.

  3. When the onion is translucent, add the bell peppers and garlic and saute until the bell peppers are soft, continuing to add water as needed if cooking without oil.

  4. Once the bell pepper slices are soft, add the sliced hot dogs and saute until lightly browned.

  5. Then add the ketchup and coconut sugar and mix well to coat everything.

  6. Add the cooked spaghetti to the pan and toss to combine.  Season with salt and pepper, to taste.  Add additional ketchup, as desired.  Serve immediately.  You can add a sprinkling of plant-based Parmesan-style cheese if you'd like.  I like adding a splash of hot sauce to mine as well.