Plant-based Chicken Spaghetti

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Plant Based Chicken:

  • 50 grams of chicken pre-mix
  • 130 grams of chilled water
  • 10 grams of sunflower oil

Tomato Sauce:

  • 6 grams of olive oil
  • 30 grams of finely chopped red onions
  • 20 grams of finely chopped carrots
  • 1 gram of salt
  • 10 grams of chicken stock powder
  • 1 gram of black pepper
  • 30 grams of tomato paste
  • 250 grams of canned tomatoes
  • 50 grams of water
  • 1 gram of sugar

For the main recipe:

  • 193 grams of plant-based chicken
  • 300 grams of boiled spaghetti
  • 250 grams of tomato sauce
  • 20 grams of Parmesan cheese
  • 20 grams of basil leaves


  1. For the plant-based chicken, mix the chicken pre-mix, chilled water and sunflower oil together then place the premix for resting in the chiller. 
  2. Proceed to form them into balls and keep it in the freezer.
  3.  Bake at 180c for 14 minutes 
  4. For the tomato sauce, heat olive oil in a stock pot then add finely chopped red onions, garlic and carrots
  5. Add the canned tomatoes, water, tomato paste and chicken stock 
  6. Add salt, sugar, black pepper
  7. Mix the red sauce with the spaghetti in a pan
  8. Place the mix onto the plate
  9. Garnish with Parmesan cheese, plant-based chicken balls and basil

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