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Vegan Carbonara Pasta Recipe


  • 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
  • 1/2 cup (120ml) sauerkraut brine (see note)
  • 1/4 cup nutritional yeast (1/2 ounce; 15g)
  • 1 tablespoon (15ml) white miso
  • Generous pinch cayenne pepper or red chili flakes
  • 3 generous dashes (about 1/4 teaspoon) smoked paprika
  • 2 teaspoons (8g) freshly ground black pepper
  • 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  • Kosher salt
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2 inch “lardons”
  • 1 pound (450g) dry spaghetti or penne

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