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Vegan kitchen-Quickie Vegan Carbonara

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For Italians who grew up eating tasty traditional pasta, dishes from the Old Country, it is tough to go vegan. Take, for instance, spaghetti carbonara; it’s an Italian favorite that normally includes bits of bacon and a sauce made from butter, eggs, cream and lots of parmesan cheese. Not, it’s not a dieter’s delight, but it is tasty enough to tempt people to trash their diets with no regret. But thanks to a coincidental experiment, and a fantastic vegan cheese recipe from Vedged Out, a vegan version of spaghetti carbonara was born that is worthy of any Italian table.

Vegan Quickie Carbonara

This recipe was a wonderful accident. All it takes are these ingredients:

· One batch of Vedged Out’s Pepper Jack Cashew Cheese (without peppers).

· One pound of spaghetti.

· A half pound of tempeh vegan bacon.

Make the cheese first; you can skip pouring it into the muffin tins; just pour the finished cheese into a mixing bowl and cover to keep warm.

Boil your pasta and fry the tempeh vegan bacon according to package instructions while the pasta is boiling. Fry the bacon until firm and somewhat crispy, enough that it can be chopped into bits. Chop bacon when fried.

Use about one quarter of a bath of cashew cheese per pound of pasta.

When pasta is fully cooked and drained, put it into a large mixing bowl. Add the chopped tempeh bacon and about one quarter of the batch of cashew cheese and toss the entire mixture to spread the cheese and bacon.

Serve and enjoy!



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