Vegan Carbonara
Vegan carbonara - vegetable pasta pleasure | Photo: Alina Wohldorf
Healthy, because
Even smarter
Cashews score with lots of magnesium. This mineral ensures good functioning of nerves and muscles and can be helpful in case of cramps. Calcium and phosphorus are also abundant in the kernels. This combination makes the vegan carbonara a great support for healthy teeth and strong bones.
The vegan carbonara can be prepared with any type of pasta. For a portion of extra fiber and minerals, you can also use pasta made from lentils or chickpeas.
Ingredients
- Ingredients
- 7 ozs Cashews
- 2 Tbsps olive oil
- 4 Tbsps yeast flakes
- 14 ozs Vegetable broth
- salt
- peppers
- 14 ozs Whole Wheat Spaghetti
- 8 ozs Tofu
- 2 garlic cloves
- 2 Tbsps soy sauce
- 2 Tbsps tamari
Preparation steps
For the sauce, soak cashews in cold water overnight. The next day, drain, rinse and drain.
Place 1 Tablespoon olive oil, cashews, water, yeast flakes, and vegetable broth in a stand blender and puree. Season to taste with salt and pepper.
Cook whole grain spaghetti according to package directions in plenty of boiling salted water for 9 - 11 minutes until al dente.
Remove smoked tofu from package and dice finely. Peel and finely chop the garlic. Heat 1 tablespoon olive oil in a pan and fry the tofu in it at high temperature for about 2 minutes. Deglaze with soy sauce and tamari sauce and add garlic. Then cook at medium temperature for about 3 minutes. Season to taste with salt and pepper.
Pour sauce into a pan and heat. Drain the pasta and mix with the sauce in the pan. Arrange pasta on plates and sprinkle with crispy tofu and optionally serve garnished with some vegan parmesan.
