Vegan Cacio e Pepe
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Vegan Richa · by Vegan Richa★ 5.0 (3)

Vegan Cacio e Pepe

NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 38%
CARBS 74G51% OF CAL
5G FIBER61G OTHER8G TOTAL SUGAR
FAT 23G35% OF CAL
2G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti tossed with pepper and vegan parmesan, topped with smoky balsamic chickpea bits. It's a plant-based take on the Roman classic with umami depth and satisfying texture.

mainitalianpastatofubeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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)
  • 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
  • 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
PREP
10M
SODIUM
499MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.