Before going vegan, this was one of my favourite go to recipes, quick, simple and delicious, also probably one of the dishes that I used to cook that I’ve missed the most.
I was delighted when I finally found the Sophie’s Kitchen Vegan Prawns in Sainsbury’s and then once I’d tried them in a prawn cocktail, I found myself disappointed that although the texture of the konjac based product was there, they didn’t hold up on the flavour.
I was surprised as I’m a huge fan of the Sophie’s Kitchen ‘Smoked Salmon’ which is spot on with the texture and flavour.
However, I’d only used part of the pack for the prawn cocktail so decided to try them in my old prawn linguine recipe and once cooked up in the sauce they worked and because of this I think I probably would buy them again.
1/2 pack Sophie’s Kitchen Vegan Prawns
1/2 pack linguine
1 clove garlic, peeled and chopped
200g cherry tomatoes, cut in half
1 tbsp olive oil
2 tbsps lemon juice
1/2 tsp chilli flakes
1 tsp basil either dried of chopped fresh
1 tsp dried wakame seaweed
Fill and large pan with water and bring to boil.
Whilst the water is boiling, In another smaller pan, heat the oil.
Add garlic and tomatoes and cook until the tomatoes melt.
Add vegan prawns, lemon juice, chilli flakes, wakame, basil and 1/2 a cup of water and salt and pepper to taste and bring to boil.
Reduce heat, put lid on the pan and simmer for around 15 minutes.
Add linguine to the first pan which should now be boiling and cook for around 15 minutes until al dente.
Drain the linguine.