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747 kcal
40 min.
Recipe for Vegan spaghetti carbonara
0 reviews
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Unlock Fitatu PremiumNaN g
747 kcal
1 kcal
746.7
52.7g
27.2g
75.1g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Water15× tablespoon (150 ml)
- Cauliflower3× floret (150 g)
- Smoked tofu0.5× package (100 g)
- Whole-Grain Pasta6× tablespoon (60 g)
- Soy sauce6× tablespoon (60 g)
- Soya cream for cooking 15%6× tablespoon (60 ml)
- Onion0.5× piece (60 g)
- Yeast flakes, inactive10× tablespoon (50 g)
- Parsley, fresh1× tablespoon (6 g)
- Olive oil1× teaspoon (5 g)
- Salt1× teaspoon (3 g)
- Pepper, black1× pinch (1 g)
How to make Vegan spaghetti carbonara
1. Cut the tofu into ling, thin strips so that it looks like sliced bacon (or tear it by hand if aesthetic concerns are not important).
2. Once the tofu is prepared in this way, mix it together with the yeast flakes (half of them) and the soya sauce, then lay it in a baking tray lined with baking paper and bake for 20 minutes at 200C (stir it after 10 min to ensure that the tofu will be crispy).
3. Boil the cauliflower in salted water.
4. Fry the chopped onion in oil.
5. Prepare the sauce by blending the cauliflower, the remaining yeast flakes, soya cream, fried onion, water, salt and pepper into a smooth mass.
6. Stir the cooked pasta into the prepared sauce and bacon in a pan.
7. Serve sprinkled with chopped parsley and fresh pepper.
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