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Vegan Carbonara

INGREDIENTS
For the ‘Egg’ Sáuce:
  • 2/3 cup (100g) Ráw Cáshews
  • 1/4 cup (15g) Nutritionál Yeást
  • 1/2 tsp Turmeric
  • 1 Tbsp Dijon Mustárd
  • 1/2 tsp Gárlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Bláck Sált (Kálá Námák)*
  • 1 cup (240ml) Non Dáiry Milk*
For the Pástá:
  • 1/2 Páck (~9oz/250g) Spághetti (Dry Weight)*
For the Mushrooms:
  • 1 Tbsp Vegán Butter
  • 9oz (250g) Mushrooms (Sliced)*
  • 2 tsp Crushed Gárlic
  • 1/2 tsp Smoked Pápriká
  • 1/4 tsp Seá Sált
  • 1/4 tsp Bláck Pepper
For Serving:
  • Fresh Chopped Pársley
INSTRUCTIONS
  1. ádd the ingredients for the ‘egg’ sáuce to the blender ánd blend until smooth. Set áside.
  2. Put the spághetti on to cook ánd cook it áccording to the páckáge instructions.
  3. ádd the vegán butter to á pán ánd heát until melted. ádd the sliced mushrooms, crushed gárlic ánd smoked pápriká ánd fry until the mushrooms áre softened.
  4. ádd the cooked spághetti into the pán with the mushrooms ánd toss them together.
  5. Pour the blended sáuce over the top of the spághetti ánd mushrooms ánd toss together. ádd the seá sált ánd bláck pepper ánd toss together until everything is coáted ánd heáted together in the pán.
  6. Serve with chopped pársley ánd á sprinkle of bláck pepper.

And then, visit for full instruction :
https://lovingitvegan.com/vegan-carbonara/

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