Preparation time is 12hours
Cook time is 20minutes
Total time is 12hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
For the plant based meat
- 200grams tofu, sliced or cubed
- 4tablespoons soy sauce
- 1tablespoons liquid smoke
- 1tablespoons rice wine vinegar
- 2tablespoons agave syrup
- 2teaspoons chilli, dried
- 1teaspoons garlic powder
For the sauce
- 60grams cashew nuts
- 1 cup plant based milk
- 1tablespoons lemon juice
- 2 cloves garlic, peeled and crushed
- 1 pinch salt
- 1teaspoons cracked black pepper
- 300grams vegan pasta
- 200grams mixed mushrooms, halved
- 1 medium red onion, peeled and diced
Description
This carbonara with silky consistency, with the earthiness of the mushroom.
Method
Step 1 of 4
In a bowl, mix all of your ingredients for the plant based meat in a bowl and leave to marinate in the fridge overnight.
Step 2 of 4
All all of your sauce ingredients in a blender and blend until smooth and set to one side. Cook your pasta as per packet instructions and then drain and leave to one side.
Step 3 of 4
Fry your shallots and mushrooms on a non-stick pan on a medium heat for 5 minutes. Take the marinated tofu from the fridge and add to the pan and continue to fry for a further 5 minutes while turning.
Step 4 of 4
Add the sauce from the blender and continue to cook out for a further 4 minutes before serving.
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