Vegan Filipino Jollibee Spaghetti [RECIPE] & the Countdown Until the Holidays…

Good Morning Everyone!

Happy 42 days until Christmas… and 29 days until Hanukkah! 🙂 Can you tell I’m excited for the holidays? Yes, around the Noob Chef household we ring in the holidays a bit differently then most. For starters we hardly buy presents at all. As minimalists, we hate clutter (kiddo included). Instead of falling into the “buy, buy, buy” trap of Black Friday… we prefer the DIY route. We march to the craft store and pick out items to make small gifts for each other. Or we write love letters! Then we put a lot more money into other activities like: festivals, parades, big meals, etc. We enjoy the experience of the holidays without a lot of wrapping paper.

Well this year we’re doing an “educational theme” for our holidays. As we ring in Hanukkah and Christmas, we are putting a spin on things and practicing holiday customs around the world! 🙂 My daughter is so excited. Yes, everywhere from Iceland to Hong Kong has their own unique way of ringing in the holiday season and we will be snapping photos and sharing the whole journey with YOU! 🙂 So stay tuned and get ready for a lot of fun! ❤

And now, let’s jump into today’s recipe.

Speaking of international…. today’s recipe comes straight from the Philippines… but a lighter version. One of my most popular blog posts is: Jollibee spaghetti. If you’ve never heard of Jollibee, head on over to that blog post that recreates the authentic version of this fast-food chain’s dish. Today, I want to talk about this vegan version. I wasn’t sure what to expect when I purchased vegan hotdogs. Filipinos love to put hotdog slices in their spaghetti (along with banana ketchup to sweeten it up). At first I was baffled, but when I tried a sweet version of spaghetti I was hooked. It’s amazing! Well, fast forward to last weekend. It was “early Thanksgiving” with my relatives and I needed to bring a dish to share. I wanted something comforting and plentiful that was easy on the wallet… enter this spaghetti dish. I was skeptical if the sauce would be the right amount of sour to sweet ratio. If the “meat” of this dish could stack up to the usual ground pork and hotdog chunks that I know so well. If the creaminess of the dish that usually comes from evaporated milk could match up and not make it taste weird….

My friends, this dish was PERFECT! Yes, this vegan Jollibee spaghetti made everyone at the table swoon! Now I know that I did well, because there were some Filipino guests in attendance there that night, and they went back for seconds! 🙂 I call that a win in my book.

So don’t be afraid to try a lighter, heart-healthy version of this Filipino favorite. I promise you it’s totally worth it. Oh, and those vegan hotdogs? I fried them up in a pan and no one could tell the difference! Ha! 1 point for Team Vegan! 🙂 Enjoy this recipe everyone and as always, keep on cooking! ❤


Vegan Jollibee Spaghetti 

Courtesy of: Astig Vegan

Serves: 8-10


For the “meat” of the sauce: 

  • 12 ounces extra-firm tofu, frozen overnight or for at least 4 hours, then thawed, then crumbled (using a food processor)
  • 6 vegan hotdogs, thinly sliced
  • sprinkle of organic sugar
  • 4-5 tablespoons canola oil

For the sauce: 

  • 5 cloves garlic, peeled, crushed, and minced
  • 1 cup roughly chopped yellow onion
  • 1 cup roughly chopped celery sticks
  • 1 cup roughly chopped carrots
  • ½ cup roughly chopped, red bell pepper, seeds removed
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet pickle relish
  • ¼ cup maple syrup (agave or regular natural sugar works too)
  • 3-4 tablespoons soy sauce
  • ¼ cup non-dairy milk
  • 4 cups tomato sauce

For the noodles: 

  • 1 16-ounce box Spaghetti pasta
  • medium size pot of hot water

For garnish (optional, but recommended): 

  • ¼ cup grated vegan cheddar cheese as topping (optional)


  1. Heat medium size pan over high heat. Once hot, pour oil until it covers the base of the pan. Wait until oil is very hot. Carefully add crumbled tofu (do not overcrowd the pan) and fry until tofu is golden brown on all sides. Transfer to a plate.
  2. Using the same pan, fry hotdog slices and sprinkle sugar and salt. Fry both sides and turn off heat. Transfer alongside fried tofu.
  3. Place onions, celery, bell pepper, and carrots in a food processor and pulse for one minute or until finely minced. Transfer to a bowl.
  4. Using the same pan you fried the tofu and hotdogs on, saute garlic until light golden. Follow with finely minced vegetables, salt, and pepper. Stir and cook for 3-5 minutes.
  5. Add tomato sauce, tomato paste, sweet relish, soy sauce, maple syrup, and non-dairy milk. Mix well, cover, and simmer for 5 minutes, stirring every minute so sauce won’t stick on the bottom of the pan.
  6. Add fried tofu and hotdogs. Mix well and if desired, add more salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Turn off heat.
  7. Cook spaghetti per package’s direction (usually 1 lb of spaghetti in 4 quarts of boiling pot of water) until pasta is tender . Drain well using a colander.
  8. To serve, place sauce over noodles and top with grated vegan cheese. Serve warm.


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