December 21, 2017

Creamy sauce is something I missed SO MUCH when I went vegan, but the single/double cream alternatives found in supermarkets these days (and the wonders that cashews can do to a dish) makes it so easy to recreate a yummy sauce.

Of course, it is vegan so isn't EXACTLY like carbonara; but it is meaty, mushroomy, creamy and yummy ... so let's just go with it.

- 2 cloves chopped garlic
- 1 medium dices white onion
- chopped mushrooms (I used 2 portobello mushrooms)
- coconut oil
- seasonings (salt, pepper, rosemary, turmeric (optional))
- noodles or pasta (I used spelt noodles but works great with spaghetti or penne)
- dairy-free single cream (I used one from a supermarket in Norway, there are plenty alternatives in shops but you can always make your own creamy sauce with cashews as a base)
- chopped seitan chorizo

- in a pan, over a medium-high add 1 tablespoon coconut oil. When it's fully heated, add in the garlic. Wait 2/3 mins and add in the onion. Before that starts to cook add in your seasonings and put the lid on for 3-4 minutes
- add in the chopped mushrooms, stir and put the lid on for another few minutes
- in the meantime, cook your noodles or pasta; follow the instructions on the packet
- once the mushrooms have cooked a bit, add in the dairy-free cream. Cover with lid again until it thickens up and bubbles slightly
- add in the seitan chorizo
- drain the noodles/pasta and mix into the sauce
- DONE :)


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