Umami-rich mushrooms and briny capers replicate the flavors and textures of tuna, anchovies, and clams on this recipe from the Consuming for the Planet Cookbook. Attempt a chunky pasta selection, comparable to cavatappi for max sauce clingage.
What you want:
1 pound pasta
2 tablespoons vegan butter
2 tablespoons olive oil
1 medium onion, chopped
4 inexperienced onions, trimmed and thinly sliced
4 cloves garlic, finely chopped
1 pound combined mushrooms, comparable to cremini, shiitake, and oyster, roughly chopped
½ cup thinly sliced sundried tomatoes
3 tablespoons capers
1 sheet nori, crumbled or finely chopped
Juice of 1 lemon
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon crimson pepper flakes
1 cup chopped parsley
Dietary yeast or vegan parmesan, for serving
What you do:
- Convey a big pot of salted water to a boil. Prepare dinner pasta in line with bundle instructions. Drain, reserving ½ cup of cooking liquid.
- In a cast-iron skillet over medium warmth, heat butter and oil. Add onion and sauté for five minutes, or till softened. Add inexperienced onions and stir, cooking till onions begin to brown, about 5 minutes. Add garlic and sauté for 1 minute. Add mushrooms and stir sometimes, cooking till browned and caramelized, about 5 minutes.
- Add tomatoes, capers, nori, lemon juice, soy sauce, salt, pepper, and crimson pepper flakes and stir, letting flavors come collectively, about 5 minutes. Slowly add some pasta cooking liquid to achieve desired consistency. Add parsley proper earlier than folding sauce in with pasta. High with dietary yeast or vegan parmesan and serve heat.
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