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–+ servings
Singapore Black Pepper Sauce Spaghetti

Vegan Singapore Black Pepper Sauce Spaghetti Magic

A delightful Vegan Singapore Black Pepper Sauce Spaghetti, perfect for busy weeknights, with a balance of heat and sweetness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Cauliflower
  • 1 head Cauliflower Cut into florets
  • 2 tbsp Corn starch
  • 1 cup All-purpose flour Can substitute with chickpea flour
  • 1 cup Water Use cold water for lighter batter
For the Spaghetti
  • 8 oz Spaghetti Use gluten-free spaghetti if needed
For the Sauce
  • 2 tbsp Cracked black pepper Freshly cracked preferred
  • 1 tbsp Ground white pepper Omit if unavailable
  • 3 cloves Garlic Minced
  • 2 medium Shallots Chopped
  • 1 small Bird’s eye chilli Adjust to taste
  • 6 leaves Curry leaves
  • 1 tbsp Fermented bean paste Miso paste as alternative
  • 2 tbsp Vegan oyster sauce
  • 2 tbsp Soy sauce Low-sodium is lighter
  • 1 tbsp Sugar Can substitute with coconut sugar

Equipment

  • deep pan
  • mixing bowl
  • large pot

Method
 

Preparation
  1. Prepare the cauliflower by cutting it into medium-sized florets.
  2. In a mixing bowl, whisk together corn starch, all-purpose flour, and cold water until smooth.
  3. Heat oil in a deep pan over medium-high heat.
  4. Dip each cauliflower floret into the batter and fry in hot oil for 4-5 minutes.
  5. Toast cracked black and white pepper over low heat for 2-3 minutes.
  6. Mix vegan oyster sauce, soy sauce, and sugar in a bowl.
  7. Cook the spaghetti in a large pot of salted water according to package instructions.
  8. Sauté shallots in oil for 2-3 minutes, then add minced garlic.
  9. Combine fermented bean paste, chilli, curry leaves, and toasted peppers with the sautéed mixture.
  10. Drain spaghetti and toss with sauce and crispy cauliflower.
  11. Serve hot with optional garnishes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 400IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Ensure your oil is hot enough before frying the cauliflower for optimal crispiness. Store leftovers in an airtight container for up to 3 days.

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