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Vegan Carbonara with Zucchini Cream Sauce
Ingredients
  • 225 g spaghetti
  • 2 small zucchini, peeled and roughly chopped
  • 5 garlic cloves
  • 2 tbsp nutritional yeast
  • 3 tbsp pickle brine
  • 1 tbsp olive oil + 1 tsp olive oil
  • ⅓ cup unsweetened non-dairy milk
  • ½ tsp ground pepper
  • ½ cup finely chopped or crumbled smokey vegan meat substitute (vegan ham, smoked tofu, our tofu bacon bits, or vegan sausage)
  • ¾ tsp kala namak / black salt
  • ½ cup shredded vegan parmesan
Steps
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