Thursday, April 17, 2014

#Vegan Recipe of the Day: Fettuccine Alfredo alla Carbonara

12 strips Smoked Tofu Bacon, julienned (see recipe below)
16 roasted garlic cloves, smashed
24 oz. Cashew Cream (see recipe below)
36 oz. vegetable stock
3/4 cup nutritional yeast flakes
Salt and pepper, to taste
1 1/2 lbs. vegan fettuccine, cooked

• Heat a sauté pan over medium heat. Add the Smoked Tofu Bacon and the roasted garlic and cook until fragrant.
• Add the Cashew Cream, vegetable stock, and nutritional yeast and cook, adjusting the seasoning with salt and pepper.
• Sprinkle the cooked fettuccine with salt before adding to the pan to prevent the pasta from robbing the sauce of its salty flavor.

For the Smoked Tofu Bacon: 
1 cup tamari 
1 cup maple syrup
3 lbs. firm tofu, sliced 1/8 inch thick

• Combine the tamari and maple syrup. Pour over the tofu slices.
• Bake in a 325°F oven for approximately 45 minutes, turning once. Hot smoke for 20 minutes.

For the Cashew Cream:
1 cup raw cashews
1 1/2 cups water

• Process the cashews in a blender, adding a little bit of the water at a time and blending until super smooth. There shouldn't be any grit when you rub the mixture between your fingers.

Makes 6 to 8 servings


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