Vegan Creamy Kimchi Pasta
Ingredients
- 8 oz spaghetti or your favorite pasta
- 3 tbsp cooking oil
- 1/2 onion sliced
- 3/4 cup well-fermented kimchi
- 1 tbsp soy sauce
- 2 tbsp vegetarian oyster sauce
- 1/2 tsp gochugaru, optional
- 1/4 block of firm tofu
- 1 cup Not Milk or oat milk
- 2 tbsp kimchi juice
- 1/2 tsp smoked paprika
- 2 tbsp nutritional yeast
- @violife_foods vegan Parmesan cheese, optional
- Chopped green onion for garnish
- Salt & pepper to taste
Preparation
Cook the spaghetti according to package instructions until al dente and set aside
In a large skillet, heat the cooking oil over medium heat
Add the sliced onion and sauté until softened and translucent
Stir in the kimchi, soy sauce, vegetarian oyster sauce, and gochugaru if using, and cook for 2-3 minutes
Add the firm tofu and cook until heated through and slightly browned
Pour in the Not Milk or oat milk, kimchi juice, smoked paprika, and nutritional yeast, then simmer until the sauce thickens and becomes creamy
Add the cooked spaghetti to the skillet and toss everything together to coat the pasta evenly
Season with salt and pepper to taste
Garnish with chopped green onion and vegan Parmesan cheese if desired before serving
