Vegan Spaghetti Napolitan for 1 package of pasta

3 quarts water

17.6 oz package spaghetti (I used Garafolo from Costco)

4 tbsp canola oil, divided

1 onion, sliced

1 Italian tofurky sausage (cheapest at Trader Joe's)

1 1/2 tsp minced garlic (I used bottled from Costco)

15 tbsp Japanese ketchup, divided

9 tbsp okonomi sauce, divided

6 tbsp original soy milk, divided (if using unsweetened soy milk, add 3 tsp sugar, divided)

In a 6 quart pot, bring 3 quarts of water to a boil, add spaghetti, and cook for 11 minutes making sure to stir well after 5 minutes to avoid sticking

While waiting for spaghetti, in a 3 quart pan heat 1 tbsp oil over medium high, add onion, and cook until soft

Remove from heat and divide onion evenly into three 1 liter containers

Drain spaghetti and divide evenly on top of onions

Cut tofurky sausage in half, vertically, and in half again horizontally

Dice into 1 cm pieces and divide evenly on top of spaghetti

Add 1/2 tsp minced garlic to each container

Heat 1 tbsp oil over medium high heat and add contents of one container

Top with 5 tbsp ketchup, 3 tbsp okonomi sauce, 2 tbsp soy milk, and 1 tsp sugar if using unsweetened soy milk

Stir until well mixed and fry sauce is less shiny

Remove from heat and transfer back to container

Repeat with remaining containers

Makes 3 servings/bentos