This the real vegan carbonara made by a real Italian.
I have always loved carbonara, and ate it a lot when I still ate meat. So when I ventured into looking for “the real deal” I knew what I was looking for, and I knew what the carbonara had to feel, smell, and taste like.
I was lucky to have access to an amazing (and fairly healthy / minimally processed vegan bacon), but it’s really all in the sauce.
Let’s start!
These vegan meatballs are packed with flavor, thanks to the punch of lemon zest and juice, which takes the chickpeas to the next level. These are best made ahead of time and eaten after a few hours, or even better the following day.
They are great as a main course, with French fries, in tomato sauce and pasta, in a sandwich or as an appetizer.
If you are not vegan you can substitute the aquafaba with 1 egg and the vegan Parmesan cheese with dairy one. But if I were you, I would not change a single ingredient.
This recipe will make you fall in love with mushrooms all over again. Unlike fried chicken, it isn’t fried, it’s healthy, and it doesn’t kill living beings. Like fried chicken, however, it’s to die for. Dig in. Oh, it’s very easy to make and children will love it.
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