Vegan version of a traditional Italian dish made with liver, yellow onions, bay leaf and white wine. As an alternative to tofu, this is made with a beautiful soy-free, creamy chickpea one. All the flavors of the original Italian dish, without the meat. This one will be on repeat at my house from now on.
This decadent dish is entirely vegan and soy free, thanks to the beautiful pumfu (tofu made of 100% organic pumpkin seeds). Nutty, creamy, an explosion of flavor, incredibly filling and healthy. Even my skeptical non-vegan father slurped it down in minutes.
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!
Subscribe to my newsletter for new episodes, recipes, and updates, straight to your inbox.
*By signing up, you agree to this website's Terms & Conditions and Privacy & Cookies Policy
