25 October, 2015
Creamy Veggie “Meat” Sauce over Buckwheat Noodles
I wasn’t in the mood to make the traditional vegan spahetti. I was, however, in the mood for something more hearty but that was full of greens, as I had skimped on the salads for the day.
This is what I came up with, and, according to my husand, “the best not spaghetti ever”. This one is a keeper.
These are buckwheat noodles, which we picked up at our local Asian Market. I really love going there for pretty much all of our noodles, except for our lasagna noodles, and that’s just because they don’t carry them. The noodles at our Asian Market are just so much cheaper than the traditional grocery store. An entire aisle is dedicated to noodles. It’s noodle heaven! Seriously.
Also, I really wanted a low fat dinner, so, even though this is creamy, I didn’t use any nuts or coconut milk or anything like that. I actually used a “tube” of organic soft tofu. It was two tubes, actually, and I was extremely happy with the outcome.
When you see spices used, please use to your own specific taste. I’m posting what I used, however, it is always a matter of personal preference.
Please join us over at Dani’s Vegan Community Kitchen too! Share your own recipes and chit chat!