Bethany's Vegan Kitchen

This dish features tender plant-based crab pieces, in a fresh, creamy sauce, along with bucatini pasta. The sauce is flavoured with plant-based butter, fresh garlic and zingy lemon zest, with a deliciously fishy flavour coming from the addition of roasted seaweed. I’ll show you the plant-based crab that I used, and I’ll offer some other options if the specific one I used isn’t available where you are. I picked this up recently from a shopping centre in Portland, Oregon. I was curious to see what it was like, and found that it was quite similar to mock prawn products that I’ve had here in the UK. If you’re wanting something similar I can recommend this from Longdan Supermarket it will work in a very similar way to the mock crab. If you’re not fancying the thought of fish-free seafood, you can replace it with 200g of diced king oyster mushrooms. Their firm texture and mild flavour would also work well for this recipe

Serves; Four Cook Time; 30 minutes

You’ll need;

1. One tablespoon of dairy-free butter, I used Flora
2. One medium onion, diced (roughly 150g)
3. Two cloves of garlic, minced
4. 200g fish-free seafood
5. Tofu cream, this is a blended mixture of 300g silken tofu and 200ml dairy-free milk
6. The zest of one unwaxed lemon
7. One packed tablespoon of fresh parsley, chopped (roughly 5g)
8. 300g bucatini, or other long pasta (this is the dry uncooked weight)
9. Two tablespoons of dairy-free parmesan, I used Homemade Cashew Parmesan Cheese
10. One 5g pack of roasted seaweed snacks

Method;

• Start by melting the butter in a large frying pan over a medium heat. Once it’s melted, add in the onion and fry for five minutes
• Next, add in the garlic and stir it through the onion. Give it a couple of minutes to cook and become fragrant before adding in the fish-free seafood. Give the fish-free seafood five minutes to heat up. Alternatively, add 200g of diced king oyster mushrooms and cook those for five minutes
• Blend the silken tofu with the dairy-free milk until it’s completely smooth. Then pour it into the frying pan and give everything a good stir to combine
• Lower the heat to low, crumble in the seaweed and leave the sauce to cook gently for ten minutes. While the sauce cooks, cook the pasta as per the instructions on the packet
• Once the pasta is cooked, drain it and add it into the frying pan. Give the pasta a good stir so that it gets evenly coated in the sauce. Finally sprinkle over the fresh parsley and dairy-free cashew cheese then serve