![]() Test the sauce to see if it's as thick as you like. With the lid off the pan, simmer the sauce for 10 minutes over medium heat. Add your reserved pasta cooking water and coconut milk to the pan.Add the garlic and saute for a further 30 seconds. Wipe out the pan and add the remaining tablespoon of coconut oil.Remove and transfer to a paper towel lined plate. Add the vegan chicken and saute for 5 minutes. In a saute pan, heat your coconut oil over medium low heat.Transfer to a bowl and toss with 1 tablespoon of jerk seasoning. Cut your vegan chicken breasts into cubes.Cook the pasta according to the instructions on the packet.Scallions: Scallions (green onions) are an optional topping, but I like them for their fresh flavor and color.īoil the pasta How To Make Vegan Rasta Pasta.Most of the brands are very similar with the base being all spice and Scotch bonnet. Jerk Seasoning: There's a variety of jerk seasoning available at most grocery stores.Coconut Oil: I used coconut oil in this recipe, but olive oil would work equally well.Nutritional Yeast: Nutritional yeast adds a nice cheesy flavor.If you go this route, consider thickening the sauce a bit with a cornstarch slurry. If you want to lighten this recipe up, you can use half light coconut milk and half full fat, but the sauce will be a little thinner than if you used all full fat. Coconut Milk: Use the kind of coconut milk that comes in a can, not a carton.Garlic: There's 3 cloves of garlic in this recipe. You can use less if you don't like garlic. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |