Sunday, 19 February 2017

Kale & Mushroom Carbonara [VEGAN].

Today I'm sharing the recipe for my vegan kale and mushroom carbonara - it's quick and easy to make and so makes for the perfect mid-week dinner.


When it comes to vegan food, I'm a big fan of meals that are not only tasty, but also quick and easy to prepare. This kale and mushroom carbonara is something I prepare most weeks as it ticks all three of those boxes. It can be whipped up in around 15 minutes and so makes for the perfect mid-week dinner.

I appreciate that not everyone is a fan of creamy sauces, nor are they the healthiest choice, however, before going vegan they were one of my favourite savoury food indulgences and so I've enjoyed finding ways to recreate them since going vegan. I think it's worth noting that plant cream does have significantly less fat when compared to dairy-based cream and so is a great swap to make even if you aren't vegan.

WHAT YOU'LL NEED:

♥ 1 leek - sliced
♥ 250g chestnut mushrooms - sliced
♥ 100g kale - sliced/thick stalks removed
♥ 2-3 garlic cloves - finely sliced
♥ 1 carton of plant cream (Oat or Soy)
♥ 2 tbsp nutritional yeast
♥ 1 vegetable stock cube
♥ 1 tbsp vegetable oil
♥ 300g pasta (spaghetti/linguine are my favourites for this dish)
♥ salt and pepper to season

Today I'm sharing the recipe for my vegan kale and mushroom carbonara - it's quick and easy to make and so makes for the perfect mid-week dinner.


WHAT TO DO:

♥ Bring a pan of salted water to the boil, once boiling add the pasta and cook as per the packet instructions.
♥ Meanwhile, heat the oil in a frying pan and gently fry the leek, garlic and mushrooms until softened - approx 5 minutes.
♥ Add in the kale and cook until it begins to wilt.
♥ Mix together the plant cream and nutritional yeast and crumble in the vegetable stock cube. Pour over the vegetables and stir through until it begins to thicken slightly.
♥ Drain the pasta once cooked, reserving a small amount of the water. Add the pasta to the creamy vegetables and stir through. If you feel the sauce needs thinning slightly you can add a small amount of the pasta water too.
♥ Season to taste.
♥ To serve, try adding a sprinkling of nutritional yeast or even some vegan bacon crumbles for a little crunch.

Just a little side note - you could also swap the kale in this recipe for spinach or do half and half if you fancy.

Let's start a conversation:
If you try out this recipe, then don't forget to share any photos or thoughts - you can leave them either in the comments below or drop me a tweet @_hellojordan

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Jordan xx