Vegan Bucatini

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JustIngredients Chipotle Chilli Powder

A vegan version of the classic Italian dish!



115g Seitan crumbled
2 tablespoons Soy sauce
2 tablespoons Vegetable stock
1 teaspoon Garlic chopped
1/2 teaspoon Smoked paprika
Sea salt to taste
1/8 teaspoon Vegetable oil
1/4 teaspoon Onion powder


1 Onion
800g Chopped tomatoes
1/2 teaspoon Spanish paprika
1/2 teaspoon Salt
350g Bucatini or pasta of your choice



Combine the seitan ingredients in a large bowl and leave to marinade overnight in the fridge.


Heat a pan with oil and saute the onions for 5 minutes or until brown. Add the seitan to the pan and cook for 3 minutes.

Tip in the tomatoes. chilli powder, paprika and 400g of the tomatoes and stir. Cook over a medium heat, stirring often for 15 minutes then add the remaining tomatoes. Add the salt and toss in the cooked pasta and mix. Serve with vegan cheese.

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