Spaghetti Carbonara (February 2024)
Something I’ve been wanting to try since becoming a vegan, about seven years ago, I think. This has some of the ingredients I want to share with you that make enjoying carbonara possible. I won’t post a recipe, well maybe a link. I’ve bolded the things that work the magic. I usually google something and then adapt. Make your bacon. I used tempeh and marinated it in liquid hickory smoke (not toxic don’t worry), tamari, and miso. Other than tempeh you can use tofu or textured vegetable protein as well (TVP is left over after oil is extracted from soybeans, way high protein). Sautee it all and then remove from your pan. So next, garlic and/ or shallots sauteed. Pour into the same pan a mixture of two cups of plant-based milk that has been mixed with nutritional yeast (half a cup?), and a table spoon or two of cornstarch. Add some Kala Namak (sulphury tasting salt) for the eggy taste. Sauce thickens, add the spaghetti which you have cooked separately to be almost al dente because it will get a bit more cooked in the sauce. Save your pasta water in case you need to make your sauce a bit more runny. Add in your vegan balcony stuff and I added peas to this batch. It is absolutely yummy!
Modified from this recipe: https://veganhuggs.com/vegan-carbonara/
The Movable Beast 