Creamy Vegan Carbonara
Okay – I love pasta, I love cream, I love flavor – but I don’t like any of it coming from an animal – which is why, on a whim one night, I created this version of an old ‘classic’. Ten times more nutritious and guilt free than it’s original counterpart. ENJOY!
Half a white onion, sliced
6 med mushrooms – sliced
1 clove garlic, crushed
1 large tomato – diced
1/2 med red capsicum – diced
Capers to serve
Optional herbs – fresh parsley to serve.
Fry off mushrooms, onion and garlic in a little coconut oil, add tomato and capsicum and cook for a minute or two while preparing your ‘zoodles’. Stir through zoodles and then add the carbonara sauce (as much as you desire for preferred consistency). Add some capers for extra flavour and another dollop of ‘cream’.Carbonara Sauce
1 cup cashews
Cover in filtered water
1 clove garlic
Good pinch of himalayan/celtic salt
Nutritional yeast flakes (2 tspns)
1 tspn wholegrain mustard
1 tspn apple cider vinegar
Pinch of black pepper
Blitz in blender/bullet and stir through towards the end.
A Note From The Staff At ‘Vegan Pregnancy and Parenting’
Happy Vegan Eating! Do not forget to check us out on the Main Facebook Group, where we discuss kids, pregnancy, nutrition and veganism in general. There are over thirty thousand vegan parents in our, all of them raising little vegans.
There is also a Vegan Eats For Smaller Feet, where parents get together, share recipes, swap disaster stories, and generally learn the best ways to hide the broccoli in the food for kids. So it’s worth checking out, and know that even though your kids are vegan, it doesn’t mean they’re going to suddenly love those brussel sprouts and carrot soup.
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Happy Veganing, everyone! We are very happy that you have found us, and you’re raising little vegans. The world needs more people like you.
Raise humanity. Raise vegan!