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I planned on making spaghetti muffins for ages. New Year’s Eve sounded like the perfect opportunity to put the plan into action and make some as a snack.
I wanted to make spaghetti not with a tomato sauce, but with a creamy sauce. I thought about using an omelette filling like with my broccoli cake. That would have been great, too. But I wanted it creamier. So it was decided pretty quickly that it’s going to be spaghetti carbonara muffins.
Making a vegan carbonara is easy. I make it form soy cream, smoked tofu and add a pinch of kala namak for that eggy taste.
I used only a little sauce, because spaghetti muffins can get mushy easily. But I wanted loose spaghetti, firm to the bite with a nice taste. So if you want your muffins more compact and firmer, I recommend you raise the amount of liquids to one and a half times.
And now go right ahead and have fun with the recipe!
- 1 onion
- 1 clove garlic
- 3 thin slices smoked tofu
- 1 tbsp oil
- 2 hands full peas - frozen
- 250 ml (1 cup) soy cream
- 100 ml (1/2 cup) water
- 1 pinch kala namak
- 250 g (8.8 oz) spaghetti
- Cook the spaghetti in salted water until firm to the bite, drain, rinse cold and arrange in the moulds of a slightly greased muffin tin.
- Finely chop the onion and garlic and finely cube the smoked tofu.
- Preheat the oven to 180° C (360° F).
- Heat the oil in a large pan and fry the tofu until crispy. Then add the onion and garlic and sautée until transluscent.
- Add the peas, soy cream and water and season with kala namak, salt and pepper. it's better when your sauce is seasoned well. Cook for 5 minutes.
- Pour the sauce evenly over the spaghetti. Bake in the oven for 20 minutes.
- Let cool completely in the muffin tin, then remove and enjoy.