Vegan Singapore Black Pepper Spaghetti

This Vegan Singapore Black Pepper Sauce Spaghetti is an exciting twist on a classic favorite that brings bold Asian flavors right into your kitchen. The crispy cauliflower coated in a light batter carries the fragrant black pepper sauce perfectly, making it a satisfying meat-free meal that is perfect for any night of the week.

I stumbled upon this recipe when craving flavor-packed comfort food without meat. It quickly became a repeat because it pleases everyone at the table and comes together effortlessly.

Ingredients

• Cauliflower florets: add a delightful crunch and act as a great plant-based protein substitute. Look for fresh firm florets without brown spots
• Spaghetti: offers a familiar base to soak up the sauce. Choose a good quality brand for better texture
• Corn starch: in the batter provides extra crispiness when fried
• All-purpose flour: keeps the batter light and airy
• Water: balances the batter for perfect coating consistency
• Cracked black pepper: is essential for authentic Singapore black pepper flavor. Use freshly cracked for the best aroma
• Ground white pepper: adds a subtle depth of flavor for complexity
• Garlic cloves: bring a fragrant earthiness, freshly diced rather than pre-minced makes a difference
• Shallots: or small red onions, contribute a gentle sweetness balancing the spicy notes
• Bird's eye chili: is optional but delivers a fiery kick. If you prefer medium heat, adjust accordingly
• Curry leaves: infuse the dish with a signature aromatic fragrance& fresh is best if available
• Fermented bean paste: adds deep umami layers, choose a quality brand for boldness
• Vegan oyster sauce: replicates the rich, savory flavor without animal products
• Soy sauce: enhances savoriness and brings everything together
• Sugar: balances heat and savory notes by providing a touch of sweetness

Instructions

Build The Batter:

Whisk corn starch, all-purpose flour, and water until smooth with no lumps. Getting the consistency right will give you a light crispy coating

Prepare The Cauliflower:

Cut cauliflower into medium-sized florets. Dip each floret into the batter carefully, ensuring an even coat

Fry Until Golden:

Heat about 800ml oil in a large pan to 180 degrees Celsius or hot enough that a drop of batter sizzles immediately. Fry the coated florets in batches until golden brown and crispy, then drain on paper towels

Toast The Peppers:

In a dry non-stick pan over medium heat, toast cracked black pepper and ground white pepper until fragrant, about a minute. Toasting awakens their natural oils and boosts flavor

Mix The Sauce:

Combine vegan oyster sauce, soy sauce, and sugar in a bowl. Set aside for the flavors to meld

Cook The Spaghetti:

Boil salted water and cook spaghetti until al dente, drain and set aside

Sauté Aromatics:

In a pan with a splash of oil, gently sauté finely diced shallots until translucent. Add garlic and cook until fragrant to build the flavor base

Create The Sauce Base:

Add fermented bean paste, bird's eye chili, curry leaves, and toasted pepper to the pan. Stir everything together allowing the spices and aromatics to bloom

Combine Cauliflower And Sauce:

Toss half of the fried cauliflower in the pan with the sauce so the florets soak up the flavors

Finish With Spaghetti:

Add cooked spaghetti into the pan along with the remaining sauce. Toss everything to coat evenly and heat through

Serve Immediately:

Plate the spaghetti and garnish with blanched vegetables for color and extra texture

Black pepper is my favorite ingredient here because it carries the soul of the dish. I remember making this for a friend's dinner party and seeing everyone go back for thirds. The way the pepper kissed every bite was unforgettable.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To maintain the cauliflower's crispness, reheat in an oven or air fryer rather than microwave

Ingredient Swaps

Replace spaghetti with rice noodles or any pasta you prefer for a different texture. If you don't have vegan oyster sauce, mushroom soy sauce or hoisin sauce can work as alternatives. For less heat omit bird's eye chili or swap with sweet bell peppers

Serving Ideas

Pair with lightly steamed greens like bok choy or snap peas for freshness and crunch. Garnish with chopped spring onions or fresh coriander to brighten the dish. A wedge of lime on the side adds a lovely tang that lifts the flavors

This dish offers a harmonious balance of spice, crunch, and umami that delights every palate.

Frequently Asked Recipe Questions

→ What gives this dish its signature black pepper flavor?

Toasted cracked black peppercorns and ground white pepper are used to create a bold, aromatic punch that defines the dish’s character.

→ How is the cauliflower prepared for this dish?

Cauliflower florets are dipped in a light batter made from corn starch, flour, and water, then fried until golden and crispy to add delightful texture.

→ What role do curry leaves play in the sauce?

Curry leaves infuse a unique, fragrant aroma that complements the spicy and savory notes, deepening the flavor profile of the sauce.

→ Can the spiciness be adjusted in this dish?

Yes, the optional bird’s eye chili can be added or omitted depending on your preferred heat level.

→ What sauces contribute to the umami taste here?

Vegan oyster sauce, soy sauce, and fermented bean paste combine to create rich and savory umami layers in the dish.