My vegan spaghetti carbonara

Ingredients for 2 servings:

• 350 g spaghetti made from corn flour
• 120 g smoked tofu, e.g. from Taifun
• 200 ml soy cream (Soy Cream Cuisine)
• 3 garlic cloves
• 2 tbsp cheese substitute (vegan Parmesan)
• some vegetable broth
• Water
• nutmeg
• salt and pepper
• vegetable oil

Instructions

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

vegan & gluten-free

Add the corn spaghetti to boiling water, stirring occasionally at first; otherwise, it will stick together. Cut the smoked tofu and garlic cloves into very small cubes and fry in hot oil, stirring frequently. Combine the soy cream with about 80 ml of water and a little vegetable stock. Deglaze the smoked tofu with this mixture, season with pepper and a little nutmeg, and add about 1 tablespoon of Parmesan cheese, if desired. Simmer over low heat. The corn spaghetti needs a little longer than regular spaghetti. After about 8 minutes, add it to the sauce with a little of the cooking water and simmer for another 1-2 minutes. Serve and sprinkle with the remaining vegan Parmesan cheese. This recipe is gluten-free and vegan. I use the corn spaghetti even if I’m not gluten-intolerant, because it’s a yellower color, giving the dish a more appetizing appearance. Sometimes I use a little less smoked tofu and replace it with vegan Landjäger sausage, also diced finely, for a little extra kick and variety. However, because of the seitan used in it, it’s no longer gluten-free. If you use Landjäger sausage and, for example, rice or oat cuisine instead of soy cream, the dish becomes soy-free. We salt the cooking water, but not the sauce itself, because the vegetable broth provides enough salt for us. But we’re purists, so everyone has to add their own salt as they see fit.