The beauty of the kitchen is that it has no rules and in the kitchen it is enough to use a pinch of imagination to obtain amazing results. Using alternative ingredients it is possible to create dishes "with an" eye that deceives ", such as the carbonara pasta that I am about to offer you. If at first glance this dish will seem like a feast of eggs and bacon, on the palate it will be a pleasant vegetable surprise. Let's see how to prepare the vegan carbonara.
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Identity Card of the Recipe
- 146 KCal Calories per serving
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Ingrediants
- 180 g of spaghetti or another type of wholemeal pasta
- q.s. of salt
- 2 tablespoons of extra virgin olive oil
- 1 grated nutmeg
- 1 teaspoon of turmeric
- 1 teaspoon of curry
- 1 teaspoon of sweet paprika
- 50 ml of corn oil
- 25 ml of soy milk
- 100 ml of water
- 10 g of chickpea flour
- 300 g of peppers
- 125 g of tofu
- q.s. of pepper
Materials Needed
- Casserole
- Cooking pan
- Chopping board
- Knife
- Spaghetti fork
- Immersion mixer
Preparation
- Wash the peppers, remove the stalk and the ends. Cut the peppers into thin slices.
- Pour 1 tablespoon of extra virgin olive oil in a pan and brown the peppers for a couple of minutes, maintaining a high flame. Salt and pepper to taste. Lower the heat and continue cooking for about ten minutes.
Did you know that
Those who want to remove the skin from the peppers to make them more digestible, can choose a cooking in the oven: in this case, the peppers must be wrapped in aluminum foil (whole, without cutting them or removing the stalk) and cooked at 180 ° C to 40 minutes. The subsequent removal of the skin will be very simple. Alternatively, the peppers can be passed over an open flame, capable of burning the skin: this can then be removed just as quickly. In the latter case, the peppers must be cooked in a pan.- Mix the peppers with an immersion blender, until it forms a cream.
- Dip the whole spaghetti in lightly salted water and cook them for 10 minutes or less, following the directions suggested in the package.
- Meanwhile, cut the tofu into cubes and brown it in a pan with a drizzle of extra virgin olive oil. Season with spices to taste (turmeric, curry, paprika and nutmeg) and salt lightly.
- Prepare the vegetable cream by mixing 1 part of soy milk and 2 parts of seed oil, until a creamy consistency is obtained.
- Dissolve the chickpea flour in the water and add it to the tofu. Stir a few minutes and add the pepper cream.
- Drain the wholemeal spaghetti from the water and toss them in the saucepan. Turn off the heat and add the vegetable cream.
- Serve the vegetable carbonara spaghetti with freshly ground pepper.
Alice's comment - PersonalCooker
Who knows if this new dish "of today" will become a great classic "of tomorrow"! I love to twist traditional dishes to adapt them to different food philosophies and I guarantee you that this recipe is omnivore-proof!Nutritional values and Health Comment on the recipe
Carbonara Vegan is a first course with a significant caloric intake, but still inferior to the classic recipe for omnivores.
Energy is provided above all by lipids (which tend to be unsaturated), followed by carbohydrates and finally by proteins. Cholesterol is absent and fibers are more than relevant. The Finta Carbonara is suitable for feeding those suffering from hypercholesterolemia and other diseases of metabolism; it is however essential to control the portions so as not to exceed the glycemic load in case of diabetes put it type 2.
The average portion of cooked food is about 200g (290kcal).
PLEASE NOTE: the nutritional values on the side refer to 100 grams of cooked food.
