I think a lot of people don’t eat or try vegan recipes because they do not know how to make these recipes or what goes into them. Once you start learning vegan substitutes for their traditional dairy counterparts, creating vegan dishes will not be that hard. This Vegan Tomato Vodka Sauce is a super creamy and super flavorful sauce for a big bowl of pasta. It was so easy to turn this vodka sauce into a vegan version by substituting coconut milk for the cream and that is heavy cream.
What is the real difference with substituting coconut milk for dairy. From a consistency standpoint, very little. When it comes to savory recipes, the change is not noticeable. If you are talking about baking, the difference can be more significant if you are trying to create cream. I researched the difference based on substituting the coconut milk to better understand and to share with you. I found this site – Cooking Stack Exchange that provides a great explanation on the difference of coconut milk and dairy. Be sure to grab a can of coconut milk and not coconut cream. Coconut cream adds a lot of stabilizers, flavorings and a lot sugar.
To make Vegan Tomato Vodka Sauce, one starts with very simple ingredients. Obviously, vodka is used but it is cooked off. You will not know that there is any alcohol in the recipe. To make the vodka sauce it is as simple as combining the ingredients. There are small steps to putting the ingredients in the skillet in order. The sauce is finished with the addition of the coconut milk. I should also point out that this dish is gluten free. I used gluten free brown rice noodles. The noodles are really good and you would not know that the pasta did not have gluten. What a gluten free and vegan recipe – SHOOSH -do not tell anyone. They do not need to know.
Most of the cast of characters.
The combining of the sauce ingredients.
The gluten free noodles added and fully mixed in.
The Vegan Tomato Vodka Sauce plated.
Vegan Tomato Vodka Sauce
- 28 Ounces Tomato Sauce
- 1 Tsp Salt
- 1/2 Tsp Chili Pepper Stir in Paste
- 1/2 Cup Vodka
- 1 Cup Coconut Milk
- 12 Ounces Brown Rice Pasta
- 1 Tbsp Olive Oil
Heat olive oil in a large skillet over medium-low heat. Add in tomato sauce and vodka and bring to a simmer. Reduce heat to low and simmer 15 to 20 minutes.
Next, add the rest of the sauce ingredients and simmer for 5 minutes.
Cook pasta according to package directions.
Stir penne into sauce and cook for 1 minute.
Serve and enjoy!