vegan italian recipe

Tender spaghetti with smoky soy curl pancetta and a luscious eggy sauce makes this vegan carbonara the absolute best twist on an Italian classic! Ready in 35 minutes!

Easy Vegan Carbonara with Soy Curl Pancetta [Oil Free]

soy curls (about half a package)

tamari (or soy sauce if not avoiding gluten)

maple syrup

smoked paprika

black pepper

soft tofu

yeast

apple cider vinegar

turmeric

onion powder

black salt (also known as Kala Namak)

soy milk (or non dairy milk of choice)

(16 oz) spaghetti or spaghettini (gluten free if preferred)

Parmesan cheese (recommended)

black pepper (recommended)

parsley

chili flakes

Add the soy curls to a mixing bowl and break them using up your hands. You want them to resemble small pieces of pancetta, but they don&#039;t have to be perfect.

In a small bowl, combine the pancetta seasoning: tamari, maple syrup, smoked paprika, black pepper. Mix well, pour it over the soy curls and mix until evenly coated, and set aside.

Bring a large pot of salted water to boil to cook your pasta. While waiting for your water to boil, heat a deep, nonstick pan, until hot. Add the soy curls once hot and dry sauté for about 5 minutes, stirring often, until browned, without burning. Turn off the heat and set aside.

By now your water should be boiling, so begin cooking your spaghetti according to package directions for al dente pasta. While it&#039;s cooking, add all the sauce ingredients to your blender and process until smooth. Set aside.

Drain the pasta, but RESERVE half a cup of the cooking water. Add the drained spaghetti to your pan with the pancetta, then pour your carbonara sauce on top. Add the reserved pasta water to your empty blender and give it a swirl to collect any extra sauce and seasoning on the sides and pour that over your pasta.

Mix well and serve with extra black pepper, fresh parsley and vegan parmesan cheese.

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner

Vegan mushroom risotto

dried porcini mushrooms or dried wild mushrooms

vegetable stock

butter

olive oil

shallot,

garlic cloves, crushed

chestnut mushrooms

risotto rice

white wine

Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.

Heat 2 tbsp vegan butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those, too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.

Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.

Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

Mushrooms with smoky paprika replace of bacon in this plant-based take on an Italian classic, forming part of the vegan Healthy Diet Plan

Vegan carbonara

wholewheat spaghetti

unsalted cashew nuts

tsp bouillon powder

tsp English mustard powder

baby chestnut mushrooms, halved and thinly sliced

garlic cloves, 2 finely grated

tsp smoked paprika

courgettes (about 320 grams), peeled then grated

yeast flakes, optional

spinach, half

Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.

Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.

Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.

Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.

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