Vegan but decadent.
No seafood, just seaweed!
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Estimated reading time: 4 minutes
Vegan Linguine
What did your dad make when you were growing up? I had a lot of pasta growing up so I don’t crave it as much as an adult. Although, this easy vegan linguine with clam sauce hits a special spot for me. It is so familiar, tasty, and shockingly reminiscent. The mushrooms really give a spectacular clam like texture. I used oyster mushrooms but you can use any mushroom you would like. If you aren’t a fan of mushrooms, join the club because I don’t either. This recipe is one of the few dishes that is an exception, because the mushrooms are perfect for this shockingly good vegan linguine.
It’s great because the butter and the garlic really disguises the mushrooms and makes it an enjoyable meal. Plate it how you want it, and bam you’re sitting in front of a beautiful vegan linguine dish.
Other recipes of mine 🙂
How to make this shockingly good vegan linguine
- 1: Boiling the water with high heat and adding oil & salt to the water before adding the noodles is my dads tip. The oil prevents the noodles to stick together. The salt increases the waters boiling point to cook the noodles efficiently. Make sure the noodles are cooked just right, and throw it onto a colander to wash it with cold water. this stops the cooking process of the noodles. Just so that the noodles don’t break when mixing it with the linguine “clam” sauce.
- 2: Cutting the garlic into a minced sized is recommended, feel free to use store bought garlic minced to speed up the preparation process.
- 3: Using a butter with no soy & no palm oil is my cup of tea. I am on a semi-allergen free diet so I try to stay away from non-GMO/non-organic soy & corn.
- 4: Any type of mushrooms would be fine for this recipe but I believe the oyster mushrooms really give a seafood like texture. Chopping it into small cube sizes are important for it to resemble clam. When food looks like the non vegan dish your rooting it to look like, it forces your brain to believe it more.
- 5: Always use a non-stick pan, especially when using a gluten free pasta. It is better than stainless steel.
- 6: I don’t like fresh curly parsley in my pasta so I cook it with the sauce for a little while to soften, so that when I eat it there isn’t something sharp or crunchy in my pasta.
Mushrooms are so important
The mushrooms I used for this shockingly good vegan linguine are oyster mushrooms! They give a similar texture and taste that the clams obtain too. The cheap trick to make this vegan linguine taste like it was made with clam sauce is to use one full sheet of dried seaweed for this recipe! I used the roasted seaweed that is made to use sushi because it has more of a thick texture than the other seaweed that is for snacks. There are recipes for vegan linguine that have kelp powder in it to produce a seafood flavor. But kelp powder is so expensive and buying dried seaweed is much better!
Shredding the seaweed for vegan linguine
It is important to piece or shred the dried seaweed into little pieces so that the fishy flavor can distribute evenly throughout the dish. This is important because you don’t want big pieces of seaweed in the pasta as it is solemnly for taste not texture. It is best to let it soak into the sauce of butter and milk so it can mix through the taste. Do not get the snack kind of roasted dried seaweed where it is salted and fragile. It is important to get the type of dried seaweed made for sushi rolls. Here is a picture.
Easy Vegan Linguine w/ clam sauce
Equipment
- cutting board
- measuring cups & spoons
- spatula
- knife
- non-stick big pot
- colander
Ingredients
- 16 ounce brown rice noodle
- 1 tablespoon oil
- 1 teaspoon salt
"Clam" Sauce
- 10-15 garlic cloves minced/close to 5 tablespoons
- 2/3 cup vegan butter my butter has salt in it (5th ingredient)
- 1/2 cup cashew milk I made my own with just water and soaked cashews
- 1.5 cup oyster mushroom chopped
- 2 tablespoon lemon juice
- 1 dried seaweed sheet *see notes*
- pinch of salt & pepper for taste
- 1/2 cup fresh parsley chopped
Instructions
- In a medium to large pot, on high heat boil about 3/4 of the pot with water. Add 1 tablespoon of oil and 1 teaspoon salt. Bring to a boil and add the noodles. Cook them according to the directions provided from the brand.
- Cut the garlic, parsley, mushrooms, the same minced size. Cut the mushrooms a little bigger if you would like. I cut it the same size so that it cooks faster. If you are using a fresh lemon, cut it in half and put 2 tablespoon of lemon juice in a bowl. Next, piece the dried seaweed in a bowl,
- After the noodles are cooked, in a colander rinse it with cold water to stop the cooking process. Also rinse the post that the noodles were cooked in.
- In the same pot used for the noodles, add the vegan butter and the chopped garlic. Cook on low to medium heat for 2 minutes or so. Add the mushrooms & dried pieces of seaweed(nori), cook for 2 more minutes on medium heat. Add the milk and the parsley and cook for 1 minute. Last add the 2 tablespoon of lemon juice.
- When the sauce is done, add the noodles and turn off the fire. Adjust the taste of salt & pepper later. Enjoy with vegan garlic bread or a plain piece of baguette!
Notes
- The cooking time depends whether you cook the noodles and sauce at different times or the same time. the cooking time will be lower when cooking at same time.
- Feel free to add mock meat to it if you like.
- Click here to see what brand of seaweed I used for this shockingly good vegan linguine.
- Use unsalted butter if you are trying to decrease the amount of salt consumption. Add salt & pepper to adjust to your likings.
Nutrition
Mmm… this looks delicious! I used to love linguini but don’t eat much of it now. I am definitely going to try this, so smart to add the seaweed for that flavour.
Yes! Once I added the seaweed it definitely brought out the seafood smell and flavor!
This looks so easy and delicious! I love the oyster mushrooms – one of my favorites. Thank you!
Yes! Thank you! 🙂
Look yummy! I’ll be trying this recipe.
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