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GOCHUJANG SPAGHETTI
Recipe:
Ingredients:
100g cavolo nero, thickly sliced
2 tbsp olive oil
2 cloves garlic, finely chopped
1 tbsp gochujang
170g ZENB spaghetti
200g silken tofu
15g nutritional yeast flakes
Toasted sesame seeds, to garnish (optional)
Instructions:
1. Blanch the cavolo nero in a large pan of salted water for 5 minutes.
2. Meanwhile, heat the oil in a sauté pan and gently fry the garlic and gochujang for 2 minutes or until fragrant.
3. Transfer the cavolo nero to the sauté pan with tongs. Stir well, then allow the liquid to reduce down while you cook the pasta.
4. Add your ZENB spaghetti to the cavolo nero cooking water and set a timer for 8 minutes.
5. Put the silken tofu and yeast flakes in a tall jar or measuring jug with 4 tbsp of the pasta water and a big pinch of salt. Blend until smooth with a hand-held blender.
6. When the timer goes off, pour the tofu sauce into the sauté pan and stir. Allow it to heat through gently while you test the pasta.
7. If the spaghetti is cooked to your liking, drain and toss with the sauce. If not, test again after 1 minute.
8. Divide the pasta between two warm bowls and serve immediately, sprinkled with sesame seeds if you fancy.
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