Isabel Leemhuis’ Post

This recipe was rated 9 out of 10 by our most demanding family member (R.). This young gentleman is madly in love with the meat/cheese/egg version of this dish and was consequently very worried about whether the vegan version would be any good. It was. ❤️ Spaghetti carbonara (The ultimate #vegan version) For the bacon bits: 100 gr tempeh cut into small cubes 2 tablespoons olive oil 2 tablespoons soy sauce 1 teaspoon liquid smoke Salt and pepper For the carbonara: 3/4 cup soy milk 1 tablespoon olive oil 1/2 teaspoon Kala Namak 2 tablespoons nutritional yeast 1 tablespoon chickpea flour Paprika powder, salt and black pepper Bacon cubes: Fry the tempeh for 5 minutes with salt and pepper in the olive oil. In the last minute, add the soy sauce and liquid smoke, fry one more minute and set aside. Carbonara: Cook the spaghetti al dente. Meanwhile, prepare the sauce: Soy milk, olive oil, nutritional yeast, kala namak, salt and chickpea flour in a blender - mix well. Then heat in a large pan (preferably non-stick) for 2 minutes. Dont let it let boil. Stir in the al dente spaghetti, allow to solidify briefly (keep stirring) and serve. Sprinkle black pepper on top. Ps: Kala Namak, nutritional yeast and liquid smoke are irreplaceable and indispensable in vegan cuisine 😄 Enjoy 😊