You surely all know this wonderful and delicious traditional Italian dish Spaghetti Carbonara! I have now for you my version, the vegan version of it!
Doen’t it looks delicious? And it really tastes so good!
It has the full flavor without the eggs!
One of the quick to make dishes! Perfect for weeknight dinners! Try it and let me know!
Here is my recipe!
Vegan spaghetti carbonara
- 100 g smoked tofu, diced
- 2 cloves garlic, diced
- 1/2 glass of white wine
- 1 tablespoon olive oil
- 200 ml soy cream
- 250 g spaghetti
- salt and pepper
- Cook the spaghetti in boiling salted water al dente.
- Meanwhile preheat in a large pan the oil and add the diced tofu and garlic and sauté well, deglaze with a half glass of white wine. Let evaporate and add a 1/2 packet soy cream. Stir well, season with salt and pepper. Place in a a large salad bowl.
- Drain the spaghetti and then give them to the other ingredients in the bowl, stir well, yet add a little olive oil and soy cream, stir. Finito!
Recipe from: www.emmiscookin.com
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