Rated 5 out of 5 based on 3 votes
- 1,5 cup soy cooking milk
- 1/2 x onion, chopped
- 3 x slices of vegan bacon style rashers
- 3 x stalks of fresh kale - chopped
- 7 x big button mushrooms
- 1 splash yulumba or yellow tail chardonnay
- 3 tspn cashew nut paste
- 1 tspn tahini
- 1 x veggie stock cube
- 1/2 tspn ground dutch cinnamon
- 1 x hint of cayenne pepper
- 1 tspn soy sour cream (tofutti)
- 1 clove garlic (chopped)
- 1 x package of spaghetti
- 1 pinch of salt and pepper
Chop 1 small, or half a big onion, 1 small garlic clove and cut vegan bacon into quarters. Heat some Sunflower Oil in a frying pan and start to fry the onion, garlic and bacon. Fry for 5 min on higher heat and …
… add 3 stalks of chopped kale. Stir well and fry for further 5 min — stir well and add some more oil if needed.
Add 6-7 big sliced mushrooms, stir well and fry for further 3 min …
… deglaze with a splash of vegan Chardonnay ( Yulumba or Yellow Tail ) and add 1/2 – 3/4 of a can of cooking Soy milk – I used Carnation cooking Soy milk from Nestle (available at Coles).
Also add 3 tbsp of Cashew nut paste (I used Macro, available at Coles and Whoolies), 1 tbsp Tahini paste, 1 vegan stock cube – chicken style (available at Coles and Woolies), 1/2 a tsp ground cinnamon, salt, a hint of Cayenne Pepper, 1 tbsp of Soy Sour Cream (Tofutti). Stir well and let it simmer for 10 – 15 min. Stir from time to time.
Meanwhile cook some Spaghetti …
… and when done, just add into the sauce. Turn off the heat —- stir very well and give it a rest of 10 min. Always stear from time to time to make sure the pasta is very well covered with the sauce. When ready, plate up and ENJOY!
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I need to cook this – it looks amazing. Kale’s lovely hey? I often use it in pasta.