You can find our vegan carbonara recipe below.
You can find the version with music here: [ Ссылка ]

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INGREDIENTS
60 g carrots
15 g miso paste
10 g nutritional yeast
½ tsp paprika
1 tsp onion
1 tsp garlic
2 g corn starch
½ tsp sea salt
⅓ tsp kala namak (optional)
150 g soy milk

100 g courgettes
100 g smoked tofu
2 tbsp extra virgin olive oil

200 g spaghetti
coarse sea salt to salt the water of the pasta
1 or 2 tsp freshly ground black peppercorns

INSTRUCTIONS
1. Dice the carrots and cook them in boiling water
2. In a tall container or in a blender, add boiled carrots, miso, paprika, onion, garlic, cornstarch, nutritional yeast and soy milk
3. Add the Kala Namak (Indian pink salt). This is very important to give the pasta the egg scent
4. Blend the above ingredients until very smooth
5. Chop the smoked tofu and zucchini into small cubes of the same size
6. Brown zucchini and tofu in a pan with a drizzle of oil and a sprinkling of black pepper
7. Cook the pasta in salted boiling water
8. Heat the fake egg sauce in a pan, add the spaghetti, and mix the sauce over medium heat. Add a little water from the pasta if necessary
9. Finally, add the zucchini and tofu and finish with a sprinkling of freshly ground black pepper
10. To enhance the taste of the pepper, toast it in a pan before grinding it

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