VEGAN CARBONARA 🌱🍝 a plant based take in an Italian classic 🇮🇹 RECIPE BELOW 👇🏾

recipe by @jacobking (Jacob King) - see original post

A go to when ordering from an Italian restaurant except this version doesn’t contain any animal products because we love them 🐖🐔🫂

Easily made in under 15 minutes, give this one a try + add it to your weekly meal rotation 😊

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⭐️ INGREDIENTS ⭐️

sauce
-1 pack silken tofu
-4 tbsp nutritional yeast
-1 tsp salt + pepper each
-3 tbsp vegan milk
-1 tsp garlic powder
-1 tsp onion powder
-pinch of black salt, less then 1/4 tsp.
-pinch of turmeric, less then 1/4 tsp.

mushroom bacon
-handful of chestnut mushrooms
-2 tbsp soy sauce
-1 tbsp liquid smoke
-1/4 tsp garlic powder
-1/4 tsp smoked paprika

breadcrumb cheese
-1 slice of toast
-4 tbsp nutritional yeast
-1/2 tsp garlic + onion powder
-pinch of salt + pepper

⭐️ METHOD ⭐️

-combine the ingredients for the sauce + then blend smooth + set aside.
-cut your chestnuts into slices + then marinate in the soy sauce, liquid smoke + spices (for as long as possible) frying them until slightly charred.
-cook some spaghetti in salted water + then once almost cooked mix the sauce with a splash of pasta water + then mix the pasta in + finish off cooking for a few minutes.
-blend the ingredients for the ‘cheese’ + then toast the crumbs in a splash of olive oil until crispy.
-serve the spaghetti with the mushroom bacon on top + then sprinkle some breadcrumbs on top + enjoy 😊