Vegan Spaghetti Carbonara

Ingredients for 3 servings:

• 80 g almond butter, white
• 200 g smoked tofu
• 1 onion(s)
• 3 cloves garlic
• 5 tbsp olive oil
• 1 tsp lemon juice
• 5 m.-large zucchini
• 1 pinch(s) of salt and pepper
• 1 tsp vegetable stock powder
• 200 ml water, warm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with zucchini spaghetti, low carb

Mix the almond butter with the vegetable stock and water. Set aside. Spiralize the zucchini into spaghetti using a spiralizer. I use a potato peeler and peel in a round shape from top to bottom; this will be more like tagliatelle. Drizzle with lemon juice and set aside. Cut the smoked tofu into small cubes, along with the onion and garlic cloves. Sauté vigorously in a large pan with olive oil for about 5 minutes, then season with salt and pepper. Reduce the heat slightly. Add the prepared zucchini to the pan on top of the tofu, onion, and garlic mixture. Pour the almond butter and stock mixture over the mixture. Heat thoroughly, stirring occasionally, and then transfer to plates.