RECIPE: VEGAN CARBONARA SAUCE

I was never a big Carbonara sauce eater, so I didn't really miss it too much once I went vegan. Some days however, especially those days after a long night out dancing, I get cravings for a creamy, savoury pasta dish. Today was one of those days, so I decided to try making a vegan Carbonara sauce and it took me less than 15 minutes to whip this up! It turned out so well (my brother loved it, too), that I just have to share it with you. Ready for some creamy, rich deliciousness?



Ingredients (serves 2):

• spaghetti
• 200 ml soy cream
• 150 gr smoked tofu
• 1 small onion
• yeast flakes, salt, pepper, basil and lemon juice to taste
• (if you have kalanamak salt, use that too - it adds a bit of an egg-y flavour to the sauce)

Directions:

1. Bring water to a boil in a big pot to cook your pasta in. Meanwhile, chop the tofu into small cubes and dice the onion.
2. Fry the onion in a bit of water (or oil - whatever you prefer), then add the tofu and fry it for a little while - when it starts browning a little bit, set aside the tofu.
3. Add the cream to the onions still in the pan, season with salt, pepper, basil (or mixed herbs), yeast flake and lemon juice. Bring everything to a slight boil, then let the sauce simmer and thicken.
4. When your pasta is almost ready, add the tofu cubes to the sauce and mix everything.
5. Serve the pasta with lots of sauce, extra pepper and yeast flakes - enjoy!