Vegan Spaghetti Carbonara
with vegetable strips & vegan carbonara sauce

Ingredients

• 300 g Onions
• 50 ml Olive oil
• 300 g Smoked tofu
• 2 St. Garlic cloves
• 20 ml Lemon juice
• 10 g Sea salt
• 1 g Curcuma
• 1 g Kala Namak salt
• 2 g Pepper, black, freshly ground
• 20 g Chickpea flour
• 200 ml Carrot juice
• 200 ml Vegetable broth
• 500 ml frischli Organic Oat Creme Cuisine
• 800 g Spaghetti
• 400 g Vegetable strips (carrot, courgette etc.)
• 30 g Olive oil
• 20 g Chopped parsley
• Salt

 

Preparation

1. Dice the smoked tofu. Peel the onions and garlic cloves, chop finely and set aside separately.
2. Heat the oil in a pan. Roast the smoked tofu for approx. 3 minutes gently. Add the chopped onions and roast until they start to brown. Add the garlic and roast briefly. Sprinkle the chickpea flour over and stir in. Add seasoning and fill up with vegetable stock and carrot juice. Add lemon juice.
3. Slowly bring to a boil. Use the vegetable stock until you receive the desired consistency. Fill up with frischli Organic Oat Creme Cuisine, season and keep warm.
4. Prepare spaghetti as instructed by the manufacturer, toss briefly in olive oil, mix with the sauce and serve.
5. When finished, sprinkle some cut parsley on top.