Vegan carbonara sauce
Carbonara is one of the best-known recipes of Italian cuisine, and also one of the most exported and adapted, ever since it first appeared in writing in a book by Ippolito Cavalcanti in 1839.
Although originally, in the Apennines, 'carbonara' referred to a pasta dish usually eaten by the miners of the area who worked extracting charcoal (in Italian 'carbonari', hence the name), over the years it has evolved into different versions until becoming known as a creamy, subtly flavored sauce that is added to pasta, pizzas and many other dishes.
Its flavor is very creamy and delicate, highlighting the rich notes of the sofrito and the contrast that the seitan brings, which also adds a certain intensity.
This is a very quick and easy sauce to prepare and, since it is made exclusively with plant-based ingredients, it contains no cholesterol, lactose or trans fats.
In addition, it is rich in protein, lecithin, fiber, flavonoids, alliin, vitamins C and the B group (B1, B2, B3, B6 and B9 or folic acid), calcium, copper, chromium, phosphorus, iron, lithium, manganese, magnesium, molybdenum, potassium, selenium, vanadium and zinc.
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- Step 1Grate the garlic, cut the seitan into small pieces and, in a large pan, put to heat the oil over medium heat. When it is warm, we toss the garlic and stir a little, making sure it does not burn.
- Step 2We add the seitan, we remove everything again and let it be done for 5 minutes.
- Step 3After this time, we toss the vegetable cream, salt and pepper, stir to mix well with the rest of the ingredients, and let it be done for 10 minutes over low heat so that it thickens, stirring from time to time.
- Step 4We add the nutritional yeast, we correct salt and we take a few turns. We extinguish the fire and serve with pasta dishes, pizzas or what we prefer.