Spicy Vegan Vodka Sauce

The vegan vodka sauce of my dreams: flavored with sichuan peppercorns & fermented bean paste, this sauce is actual crack and 100% vegan. Don’t be fooled, the creaminess isn’t from heavy cream. Peep the deets to make it yourself: 

Ingredients: 

• ½ diced onion 

• 3 diced garlic cloves 

• 4-5 mushrooms diced

• ½ tbsp crushed sichuan peppercorns

• ½ tbsp fermented bean paste 

• 1 ½ tbsp tomato paste

• 1 ½ tbsp vodka 

• 1 can of NaturesCharm Evaporated Coconut Milk 

• Handful of pasta 

Instructions: 

• Add onion, garlic to a pan on medium heat and cook until softened. 

• Add in mushrooms and keep cooking until moisture has evaporated and mushroom pieces have gotten a bit browned. 

• Add in the tomato paste and sichuan peppercorns and saute for 2 mins so that the spices bloom and tomato paste gets caramelized too. 

• Deglaze with vodka sauce and cook until alcohol has evaporated, then drop in the fermented bean paste and saute. 

• Pour in the evaporated coconut milk and mix well until the sauce has turned red. 

• Let the sauce cook on medium low heat for 5 mins to let the flavors get to know each other. 

• In the meantime cook your pasta. 

• When pasta is done, drop the noodles into the sauce and add 2 tbsps of pasta water. 

• Serve with parsley and enjoy