Zoodles with vegan Mushroom Carbonara
A low carb noodle dish with delicious, vegan carbonara
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
  • 2 medium-sized zucchini
  • 1 pk. shimeji mushrooms - alternative 2 handful brown mushrooms
  • 100 g (3.5 oz) smoked tofu
  • 1 small onion
  • 1 small clove garlic
  • 1 tbsp olive oil
  • 1 pk. (1 cup) soy cream
  • 150 ml (1/2 cup plus 2 tbsp) vegetable broth
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp salt
  • 1/4 tsp Kala namak
  • 1/4 tsp pepper
  • 2 tbsp parsley, chopped
  1. Spiralize the zucchini. Finely cube the smoked tofu and onion, press the garlic. Cut off the wooden ends of the shimeji mushrooms. If you use brown mushrooms, remove the stems and quarter them.
  2. Heat the oil in a pan and fry the tofu cubes until crispy. Add the onions and sautée until translucent. Then add the garlic and mushrooms and sautée briefly. Deglaze with soy cream and vegetable stock and season with the spices. Add a little more salt to the sauce, since the zucchini will need it.
  3. Either fold in the zucchini and heat them up in the sauce for about 2 - 3 minutes or blanch them in salty water for 3 minutes, arrange them on plates and pour over the sauce. Sprinkle with parsley.
The carbonara also tastes great, if you omit the mushrooms and serve it with normal noodles. Kala namak is a salt, that adds an egg flavor to your dish. You can replace it with regular salt, if you don't get it. The nutritional yeast flakes make your sauce tangy and add protein and b-vitamins to your dish.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/zoodles-mit-veganer-pilz-carbonara/