Creamy Vegan Carbonara with Mushrooms
Ingredients
Marinade
- 1/3 cup soy sauce
- 1/8 cup maple syrup
- 1/8 cup apple cider vinegar
- 1/8 cup olive oil
- 1 tsp liquid smoke
- 4 large flat mushrooms (sliced)
- 1/8 cup olive oil
- 4 cloves garlic (minced)
Sauce
- 1 cup cashews (soaked)
- 1 cup soy milk
- 1/4 cup nutritional yeast
- 1 cup silken tofu
- 1 cup garden peas
- Spaghetti (enough for 4 people)
Garnish
- Rocket
Preparation
Put all the marinade ingredients in a mixing bowl and mix together.
Add the mushrooms to the bowl and let the marinade soak into the mushrooms.
Add the mushrooms into the wok and fry them until they’re cooked through.
Take the mushrooms out of the wok and put them to one side.
Add some olive oil into the wok, add the garlic and slow fry them until you’ve released the aroma. Take the wok off the heat.
Put the creamy sauce ingredients into a blender and whizz them up into a thick sauce.
Pour the cream into the wok and stir in the garlic and oil.
Add the cooked spaghetti into the wok and stir it into the sauce.
Add the peas and the cooked mushrooms and stir them into the creamy spaghetti.
Serve immediately with some rocket on the side.
