Black Pepper Sauce Spaghetti

Ingredients

• 10 cloves Garlic
• 1 medium Onion (for sauce)
• 3 tbsp Black Pepper (whole or ground, for sauce)
• 50 ml Water
• 8 tbsp Soy Sauce (for sauce)
• 1 tbsp Vegan Oyster Sauce (for sauce)
• 1 tbsp Sugar
• 200 ml Plant Based Milk
• 2 tbsp Oil (for sauce)
• 350 g Spaghetti
• 2 tbsp Oil (for stir-fry)
• 1 medium Onion (for dish)
• 4 whole King Oyster Mushrooms
• 2 medium Carrots
• 200 g Fresh Pepper (red and green bell peppers)
• 4 tbsp Soy Sauce (for dish)
• 1 tbsp Vegan Oyster Sauce (for dish)

Instructions

1. 1

   Chop garlic and onion finely, and grind the black peppers if using whole ones.

2. 2

   Heat oil in a pan on medium heat. When hot, add garlic and onion, stir for 30 seconds. Add ground pepper and stir for 30 seconds more.

3. 3

   Add water, sugar, soy sauce, vegan oyster sauce, and plant-based milk. When it starts to boil, turn to low heat and simmer for about 5 minutes until it thickens, then turn off the heat. Store in a clean jar for up to a week in the fridge if not using immediately.

4. 4

   Cook spaghetti according to package directions until al dente, then drain.

5. 5

   Slice king oyster mushrooms, dice carrots and fresh peppers, and dice the onion into small pieces for stir-frying.

6. 6

   Heat oil in a large pan or wok on medium-high heat. Add the diced onion and stir-fry for 2 minutes until softened.

7. 7

   Add sliced mushrooms and carrots, stir-fry for 3-4 minutes until mushrooms are golden and carrots are tender-crisp.

8. 8

   Add fresh peppers and stir-fry for another 2 minutes.

9. 9

   Add the cooked spaghetti, the prepared black pepper sauce, soy sauce, and vegan oyster sauce to the pan. Toss everything together until well coated and heated through, about 2 minutes.

10. 10

    Divide between serving plates and serve hot.

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