Video content
0:00 – Start
0:08 – Bouillon Maggi Cubes Recipe
3:01 – Garlic Gold Seasoning Nuggets (Granules) Recipe
4:08 – Easy Homemade Mushroom Salt Recipe
✅ Bouillon Maggi Cubes Recipe
● potatoes - 4 pcs.
● water
● sweet bell pepper - 1 pc.
● carrot - 2 pcs.
● onion - 1 pc.
● celery stalks - 2 pcs.
● garlic - 6 cloves
● parsley root - ½ pc.
● zucchini - 1 pc.
● olive oil - 70 ml
● parsley - 10 branches
● salt - 4 tbsp.
● paprika - 1 tbsp.
✅ Garlic Gold Seasoning Nuggets (Granules) Recipe
● garlic - 2 heads
● olive oil - 50 ml
✅ Easy Homemade Mushroom Salt Recipe
● white mushrooms - 1 kg
● salt - 80 g
● dried dill - 3 tsp.
● coriander powder - 1 tsp.
Ingredients
Pasta
1 batch of my Homemade Pasta, recipe in my book
or
250g/8.8oz Dried Pasta (egg free)
Sauce
2 tbs Olive Oil
2 Shallots, finely chopped
2 cloves of Garlic, minced
100g/3.52oz Gaz’s Bacon, cut into small cubes
Small handful of Fresh Parsley, lightly chopped
1 cup/240ml Vegan Cream
3 tbs Nutritional Yeast
1/2 tsp White Miso Paste
1 tsp Cracked Black Pepper
1 cup/150g Frozen Peas (optional)
Garnish
Fresh Parsley
Method
Pre heat a large saucepan over medium heat & add the oil.
When the pan is hot add the shallots & garlic. Sauté until softened & lightly golden. Then add the bacon & parsley.
Bring a large saucepan of lightly salted water to a boil. Add your pasta and cook to the packet instructions.
Cook the mix whilst stirring for about 2 more minutes then turn the heat down low.
Add the cream, miso, nutritional yeast & a pinch of seasoning.
Add the peas.
Let the sauce thicken for a few minutes.
Drain your pasta from the water & add it to the saucepan.
Stir the pasta making sure it’s coated in the sauce.
Serve straight away with chopped parsley
Source: https://www.avantgardevegan.com/recipes/best-ever-vegan-carbonara/
5:21 PM
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