INGREDIENTS
1/2 box of @eatbanza chickpea casarecce
2 cups mushrooms
1 tbsp olive oil
1 tsp maple syrup
.
MISO SAUCE:
1.5 tbsp plant-based ricotta
3 tbsp pasta water
1/4 cup @lairdsuperfood unsweetened plant-based creamer
1/2 tbsp @coldmountainmiso miso paste
1 tbsp garlic
1 tbsp olive oil
For two servings^
.
DIRECTIONS
Heat 1 tbsp olive oil in a pan then add the mushrooms. Once they start to brown (7-10 min), pour in the maple syrup and sauté for 2 min to caramelize. Set aside.
Heat 1 tbsp olive oil and 1 tbsp minced garlic in a pan. After 2 min, add the miso paste, ricotta, and creamer. Stir everything together until smooth (another minute or so).
Cook pasta as directed and save 1/4 cup ish of the pasta water. Add the pasta and mushrooms to the pan with the other ingredients and toss to combine everything in the sauce. You’ll then need to add a little bit of pasta water at a time as needed to get the desired consistency!
.
![Follow @conveganence for daily vegan recipes!
•
Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
