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Vegan Singapore Black Pepper Sauce Spaghetti

Vegan Singapore Black Pepper Sauce Spaghetti That Wow!

This Vegan Singapore Black Pepper Sauce Spaghetti is a quick, flavorful plant-based dish that celebrates Singaporean cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 medium Cauliflower Florets Substitution: Broccoli can be used for a similar effect.
  • 1 cup Corn Starch Substitution: Potato starch can be considered for similar results.
  • 1 cup All-Purpose Flour Substitution: Use a gluten-free flour blend for a gluten-free version.
  • 1 cup Water Note: Use sparkling water for a lighter batter.
For the Sauce
  • 2 tablespoons Cracked Black Pepper Essential for the signature Vegan Singapore Black Pepper Sauce.
  • 1 teaspoon Ground White Pepper Omit for a milder taste.
  • 4 cloves Garlic Cloves Substitution: Shallots can be used for a similar effect.
  • 2 medium Shallots (or Red Onions) Substitution: Green onions for a milder option.
  • 1 piece Bird's Eye Chilli Optional; omit for a mild sauce.
  • 5 leaves Curry Leaves Substitution: Lime leaves can offer a similar zest.
  • 1 tablespoon Fermented Bean Paste Omit if unavailable, but flavor will be affected.
  • 2 tablespoons Vegan Oyster Sauce Substitute: Use mushroom-based sauce for similarity.
  • 2 tablespoons Soy Sauce Gluten-free option: Tamari can be used.
  • 1 teaspoon Sugar Substitution: Maple syrup can be used for a natural sweetness.
For Serving
  • to taste Optional Garnish Consider garnishing with blanched vegetables or fresh herbs.

Equipment

  • Deep Pan
  • mixing bowl
  • Large pot
  • Dry pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Cauliflower: Cut the cauliflower into medium-sized florets, rinse them under cold water, and set aside.
  2. Make the Batter: Combine corn starch, all-purpose flour, and enough water to create a smooth batter. Whisk thoroughly and let it rest.
  3. Heat the Oil: Pour vegetable oil into a deep pan and heat over medium-high until ready for frying.
  4. Fry the Cauliflower: Dip each floret into the batter and fry for 4-5 minutes until golden brown.
  5. Toast the Spices: In a dry pan, toast cracked black pepper and ground white pepper for 2-3 minutes until fragrant.
  6. Cook the Spaghetti: Boil salted water, add spaghetti, and cook until al dente, then drain and rinse.
  7. Sauté the Aromatics: In a pan, heat oil and sauté shallots (or red onions) until translucent, then add garlic.
  8. Create the Sauce: Add fermented bean paste, optional bird's eye chili, curry leaves, and toasted spices to the pan.
  9. Combine Everything: Return fried cauliflower and spaghetti to the pan, mixing thoroughly with the sauce.
  10. Serve and Enjoy: Plate hot, optionally garnished with blanched vegetables or fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 100IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

For best results, adjust the heat and flavors to personal preference. Store any leftovers properly.

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