Needless to say, I was a very happy ghoul. Now all I need is a quick and easy cookie recipe and then I shall feed my colleagues delightfully creepy cookies.
Anyhoo, let me tell you about what I had for dinner tonight.
Back in my omni days, I used to love a certain version of spaghetti carbonara that a friend came up with. Now, and thanks to some inspiration from Attila Hildmann, I dared to try and veganise it.
And you know what? It turned out really good. Creamy, hearty and very filling.
What you need:
200g wholewheat spaghetti
170g tinned, sliced mushrooms (or whatever amount comes in a small tin/glass)
80g smoked tofu
200ml soy cream
1 small red onion
1/4 cup nutritional yeast flakes
10g frozen parsley
1 teaspoon veggie stock
salt, black pepper and granulated garlic to taste
a bit of olive oil
Cook the pasta (if you expect me to explain how to do that... get out of here).
Cut the smoked tofu into very fine cubes (about 5mm), then do the same with the onion. Give some olive oil (I used about 2-3 tablespoons) into a frying pan over medium heat. Put the tofu cubes in and roast them, flipping them now and then, till they're nicely golden brown. Add the onion cubes and roast the mix for another few minutes, then add the (drained!) mushrooms and give them at least enough time to warm up or a bit longer if you like them slightly browned as well.
Season the tofu and the veggies with salt, black pepper and garlic to your liking. Add the soy cream and stir in the veggie stock. Let it come to a boil and taste it, adding more salt/pepper/garlic if you wish.
Turn out the stove, give first the nutritional yeast over the sauce, then the pasta and mix all well. Either add the parsley at this point, or wait till the dish is on the plate/s (the latter will probably look nicer).
Enjoy!
Feeds 2-3 people.
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