Vegan Cacio e Pepe
Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and the topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free
Servings: 3
Ingredients
For the Balsamic Roasted Chickpea Tofu:
- 3/4 cup finely chopped chickpea tofu or pressed and chopped firm tofu
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 2 tsp maple syrup , or use sugar/sweetener of choice
- 1/4 tsp salt or 1 tsp soy sauce/liquid aminos for soyfree
Pasta:
- 8 oz Spaghetti
- 2 tbsp olive oil
- 3 cloves of garlic , finely chopped
- 1/2 tsp red pepper flakes , divided , use less for less heat
- 1/2 tsp freshly ground black pepper (use less for less heat)
- 1/3 cup vegan parm (recipe below) or use other store bought parm
- 1/2 cup pasta water
- 1/2 to 1 tsp freshly ground black pepper
- chopped parsley or basil or othr herbs for garnish
Vegan Parm:
- 1/3 cup almond flour , (or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut-free)
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp lime juice
- 1/2 tsp lime or lemon zest
- 1/2 tsp brine from pickle jar or pickled jalapeno, or use 1/4 tsp white vinegar
Instructions
- Cook the spaghetti according to instructions on the package and set aside
- Make the Smoky Chickpea Tofu: Heat oil in a small skillet over medium heat. When hot, Add the chickpea tofu (or pressed and chopped firm tofu). Mix for a few seconds. add the rest of the ingredients and mix well. cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. and a few drops of liquid smoke for extra smokyness. (This topping is optional, there is tons of flavor in the pasta + vegan parm!)
- Make the Parm: Mix everything under parm until it resembles fat crumbs. Press and mix a couple of times. Taste and adjust salt and zest.
- Pasta: Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden
- Add half of the parm and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.
- Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky chickpea tofu.Store: Refrigerate for upto 2 days. The pasta absorbs moisture on sitting so Reheat with some water or broth.
Notes
Nut-free: Use a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs.
Nutrition is for 1 serve with regular flour spaghetti.
Nutrition
Calories: 552kcal | Carbohydrates: 75g | Protein: 20g | Fat: 20g | Saturated Fat: 2g | Sodium: 429mg | Potassium: 448mg | Fiber: 8g | Sugar: 9g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg