Vegan Spaghetti Carbonara

• Produce

  • 1 lb Cremini mushrooms
  • 3 Garlic cloves
  • 1/2 cup Parsley, fresh
  • 1 cup Peas, frozen

• Refrigerated

  • 1 lb Silken tofu
  • 1/2 cup Soy or almond milk, unflavored

• Condiments

  • 1 tsp Liquid smoke
  • 3 tbsp Maple syrup
  • 1/3 cup Soy sauce

• Pasta & Grains

  • 1 lb Spaghetti noodles, dried

• Baking & Spices

  • 2 tbsp Nutritional yeast flakes
  • 1 Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 1 Cashew parmesan

• Other

  • kala namak (optional, for eggy flavor

Found on connoisseurusveg.com

Description

Ingredients

• 1/3 cup soy sauce
• 3 tbsp. maple syrup
• 3 tbsp. apple cider vinegar
• 1 tsp. liquid smoke
• 1 lb. cremini mushrooms, cleaned, stemmed and sliced
• 2 tbsp. olive oil
• 1 lb. dried spaghetti noodles
• 1 cup raw cashews, soaked in water 4-8 hours and drained
• 1 lb. silken tofu
• 1/2 cup unflavored soy or almond milk
• 2-3 tbsp. nutritional yeast flakes , to taste (optional, but adds a really nice flavor)
• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1 cup frozen peas, thawed
• 1/2 cup fresh parsley
• salt & pepper to taste
• cashew Parmesan (optional)
• red pepper flakes (optional)
• kala namak (optional, for eggy flavor)

Directions

• Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
• While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
• Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.
• Coat the bottom of a large skillet with 2 tablespoons of olive oil and place over medium heat. When oil is hot, add mushrooms in as even a layer as possible. Allow to cook until browned on bottoms, about 5 minutes. Flip and allow to cook 5 minutes more on opposite sides. Remove mushrooms from skillet and transfer to a plate.
• Add 2 tablespoons more of oil to skillet. When oil is hot, add garlic and cook 2 minutes, until very fragrant. Add spaghetti, cashew mixture, peas, parsley and mushroom bacon to skillet. Toss everything a few times, until noodles are coated and ingredients are well mixed, adding some reserved pasta water to thin the sauce if needed. Season with salt and pepper to taste.
• Divide onto plates and sprinkle with red pepper flakes, cashew Parmesan and kala namak, if desired. Serve.