Vegetarian Mushroom Carbonara. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Thank goodness my friend, registered dietitian and vegetarian food blogger Alexandra Caspero Lenz, R. D. just wrote a cookbook chock full of delicious meatless and healthy Italian recipes called Fresh Italian Cooking for the New Generation.
Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and ¼ tsp black pepper; stir to coat.
Toss mushrooms with olive oil, Worcestershire sauce and garlic and season with salt, to taste.
The vegan carbonara sauce is made in the blender, and it's a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.
You can have Vegetarian Mushroom Carbonara using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegetarian Mushroom Carbonara
- You need 200 g of pasta.
- It's 60 g of parmesan cheese.
- You need 150 g of chestnut mushrooms.
- It's 2 of eggs.
- You need 2 cloves of garlic.
- Prepare 10 g of parsley.
- Prepare to taste of salt and black pepper.
Blend until smooth and you have your 'egg' sauce! Set that aside until you need it later. Cool mushroom slices on baking sheet. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor.
Vegetarian Mushroom Carbonara step by step
- Cook the pasta and strain, but save a cup of cooking liquid. Let pasta rest while baking the mushrooms on medium heat in some oil for 5 minutes..
- Shred the cheese, and chop the garlic and parsley. Beat the eggs in a small bowl, and stir in about 20 grams of cheese, as well as the garlic and any amount of black pepper you'the like..
- Sprinkle some salt on your mushrooms and stir before adding to the pasta. Stir in the egg mixture and let it dry up before adding the cooking liquid and mixing it in well.
- Serve with chopped parsley and the rest of the cheese!.
Homemade Vegan Vegan Mushroom Carbonara This creamy take on the carbonara is sure to wow all your plant eating friends and family. So quick and easy to make that even the novice cook could whip up this up! Stir in the spinach and stir until the leaves are just wilted. Remove from the heat and season well with salt and pepper. Beat the eggs with the cream, half the Parmesan, seasoning and nutmeg.