John Myers
Spaghettini Veganara
The perfect spaghettini veganara recipe with a picture and simple step-by-step instructions.
- 300 g Spaghettini
- 200 g Smoked tofu
- 1 heaped tbsp Pure cashew butter
- 100 ml Oat cream
- 150 ml Water
- 5 El Yeast flakes
- 1 size Onion
- Frying oil
- Freshly ground pepper
- Black kala namak salt
- Dice the smoked tofu very finely. Dice the onion very finely. First fry the smoked tofu in a little frying oil and then add the onions. Let it become glassy.
- In the meantime, put on the pasta.
- Add the oat cream and water to the smoked tofu and onion mix. Bring to the boil and dissolve the cashew butter in it. Stir in the yeast flakes. The sauce should be so thick that it sticks and no longer drips!
- Take the spaghettini out of the cooking water with tongs and add dripping wet (!) To the sauce in the pan. Mix everything well and season with fresh pepper and kala namak.
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