
By veganricha.com
Vegan Cacio e Pepe
Instructions
Prep:10minCook:25min
Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and the topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free
Updated at: Thu, 27 Mar 2025 22:04:43 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
40
High
Nutrition per serving
Calories579.8 kcal (29%)
Total Fat22.9 g (33%)
Carbs74.7 g (29%)
Sugars7.2 g (8%)
Protein19 g (38%)
Sodium495.4 mg (25%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

¾ cupchickpea tofu
finely chopped, or pressed and chopped firm tofu

1 tspolive oil

½ tspgarlic powder

½ tspsmoked paprika

1 Tbspbalsamic vinegar

2 tspmaple syrup
or use sugar / sweetener of choice

¼ tspsalt
or 1 tsp soy sauce / liquid aminos for soyfree

8 ozspaghetti

2 Tbspolive oil

3 clovesgarlic
finely chopped

½ tspred pepper flakes
divided, use less for less heat

½ tspblack pepper
freshly ground, use less for less heat ))

⅓ cupvegan parm
or use other store bought parm

½ cuppasta water

½ tspblack pepper
freshly ground

parsley
chopped, or basil, or othr herbs, for garnish

⅓ cupalmond flour
(,, or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut - free ))

1 tspnutritional yeast

¼ tspsalt

¼ tspgarlic powder

½ tsplime juice

½ tsplime zest
or lemon

½ tspbrine
from pickle jar, or pickled jalapeno, or use 1/4 tsp white vinegar
Instructions
View on veganricha.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!