Name: Vegan Singapore Black Pepper Spaghetti You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Singaporean
Ingredients: 1.5 cups Cauliflower florets; 120 g Spaghetti; 0.25 cups Corn starch; 0.5 cups All-purpose flour; 0.75 cups Water; 1.5 tbsp Cracked black pepper; 0.5 tbsp Ground white pepper; 5 Garlic cloves; 3 Shallots; 3 Bird’s eye chilli (optional); 10 Curry leaves; 1 tsp Fermented bean paste; 3 tbsp Vegan oyster sauce; 3 tbsp Soy sauce; 1.5 tbsp Sugar

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Vegan Singapore Black Pepper is a delightful and spicy dish that brings the authentic taste of Singaporean cuisine right to your kitchen. This Vegan Singapore Black Pepper Sauce Spaghetti offers a satisfying and flavorful meal with crispy cauliflower and a peppery sauce that tantalizes the taste buds. Combining the right spices and techniques, this dish is not just a meal; it’s an experience that transports you to the bustling streets of Singapore.

Why You’ll Love This Vegan Singapore Black Pepper

This dish is a true crowd-pleaser for numerous reasons. Firstly, it explodes with flavor thanks to the plant-based black pepper sauce that you won’t want to miss. Secondly, it’s a fantastic vegan black pepper dish that showcases the richness of Singaporean flavors while being entirely plant-based. Additionally, this recipe caters to various dietary preferences, making it a healthy vegan black pepper option. With crispy cauliflower and a variety of spices, you’re guaranteed a satisfying meal that’s also visually appealing. Lastly, it’s an easy vegan black pepper recipe that can be whipped up in just 45 minutes, perfect for a weeknight dinner.

Ingredients for Vegan Singapore Black Pepper

Gather these items:

1.5 cups Cauliflower florets (adds a wonderful crunch)
120 g Spaghetti (the perfect base for the sauce)
0.25 cups Corn starch (for extra crunch)
0.5 cups All-purpose flour (for light and crispy coating)
0.75 cups Water (to achieve ideal batter consistency)
1.5 tbsp Cracked black pepper (essential for the Singaporean touch)
0.5 tbsp Ground white pepper (for deeper flavor)
5 Garlic cloves (finely diced for fragrance)
3 Shallots (or small red onions) (balances spiciness)
3 Bird’s eye chilli (optional) (adds an extra kick)
10 Curry leaves (infuses a unique, aromatic flavor)
1 tsp Fermented bean paste (deepens umami essence)
3 tbsp Vegan oyster sauce (for rich depth)
3 tbsp Soy sauce (enhances overall savoriness)
1.5 tbsp Sugar (balances heat with sweetness)

How to Make Vegan Singapore Black Pepper Step-by-Step

Step 1: Prepare your cauliflower by cutting it into medium-sized florets.
Step 2: Whisk together the corn starch, all-purpose flour, and water until smooth.
Step 3: Heat about 800ml of oil in a large saucepan. Test the oil with a small amount of batter.
Step 4: Carefully dip your cauliflower in the batter and drop them into the hot oil. Cook until golden, then drain.
Step 5: Toast the black and white pepper in a non-stick pan over medium heat.
Step 6: Combine the vegan oyster sauce, soy sauce, and sugar in a bowl. Prepare shallots, garlic, chili, and curry leaves.
Step 7: Boil a pot of salted water and cook the spaghetti until al dente.
Step 8: Sauté the chopped shallots in oil until translucent, then add garlic.
Step 9: Blend in the fermented bean paste, chili, curry leaves, and toasted pepper, stirring well.
Step 10: Toss the fried cauliflower with half the prepared sauce.
Step 11: Combine the cooked spaghetti into the pan, adding the remaining sauce on top. Mix well.
Step 12: Serve hot, garnished with blanched vegetables.

Pro Tips for the Best Vegan Singapore Black Pepper

Keep these in mind:

Adjust spice levels by adding more or less chili.
Ensure the cauliflower is coated well for a crispy texture.
For added flavor, let the sauce simmer for a few extra minutes.
Use fresh ingredients like curry leaves for an authentic touch.

Best Ways to Serve Vegan Singapore Black Pepper

This dish pairs beautifully with a side of steamed Singaporean black pepper vegetables or can be served over a bed of rice for a heartier meal. For an extra kick, consider a drizzle of vegan-friendly black pepper seasoning just before serving to enhance the flavors even further.

How to Store and Reheat Vegan Singapore Black Pepper

To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, simply reheat in a pan over medium heat until warmed through. This makes it a great option for meal prep, allowing you to enjoy delicious vegan black pepper dishes for dinner throughout the week.

Frequently Asked Questions About Vegan Singapore Black Pepper

What’s the secret to perfect Vegan Singapore Black Pepper?

The secret lies in balancing the spices and ensuring that the cauliflower is crispy. The plant-based black pepper sauce is pivotal, so don’t skimp on those flavors!

Can I make Vegan Singapore Black Pepper ahead of time?

Absolutely! You can prepare the sauce and cauliflower in advance and then cook the spaghetti fresh. This way, you can enjoy a quick meal without spending too much time in the kitchen.

How do I avoid common mistakes with Vegan Singapore Black Pepper?

One common mistake is not allowing the oil to heat sufficiently before frying the cauliflower. Always test the oil with a small amount of batter to ensure it’s ready for frying.

Variations of Vegan Singapore Black Pepper You Can Try

If you want to mix things up, try adding black pepper tofu Singapore for a protein boost or substitute the spaghetti with black pepper vegan noodles for a different texture. You can also create a Vegan Singapore-style pepper crab using jackfruit for a unique twist on this classic dish!

Vegan Singapore Black Pepper Spaghetti You’ll Love - Vegan Singapore Black Pepper - additional detail