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Vegan Carbonara Pasta
Ingredients
  • 7 ounces silken tofu (½ of a 14-ounce block; 200g)
  • ½ cup (120ml) sauerkraut brine (see note)
  • ¼ cup nutritional yeast (½ ounce; 15g)
  • 1 tablespoon (15ml) white miso
  • Generous pinch cayenne pepper or red chili flakes
  • 3 generous dashes (about ¼ teaspoon) smoked paprika
  • 2 teaspoons (8g) freshly ground black pepper
  • 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  • Kosher salt
  • ½ cup (120ml) extra-virgin olive oil, divided
  • 4 ounces (115g) king oyster mushrooms, stems and caps sliced into ½-inch "lardons"
  • 1 pound (450g) dry spaghetti or penne
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