LEARN HOW TO MAKE AN EASY VEGAN CARBONARA RECIPE AT HOME!

LAY HO MA! This carbonara inspired recipe is going to knock your socks off because it is easy to put together and it’s incredibly delicious! Join me in this episode and learn how to make this creamy, heavenly tasty plant based carbonara recipe right at home!

Ingredients:
1/2 cup cashews
1/4 tsp onion powder
1/4 powder garlic powder
1/4 tsp turmeric
2 tbsp nutritional yeast
pinch of salt
1 tsp Indian black salt
1 tsp soy sauce
1/2 cup water
1/4lb spaghetti
1 king oyster mushroom
3 tbsp chili oil (
1 tsp dark soy sauce
pepper to taste

Directions:
1. Bring a pot of water to boil for the pasta
2. In a high powered blender, add the cashews, onion powder, garlic powder, turmeric, nutritional yeast, salt, Indian black salt (powder), soy sauce, and 1/2 cup water. Blend on high until liquified (soak the cashews overnight if you’re not using a high powered blender)
3. Cook the pasta to package instructions
4. Remove the cap from the king oyster mushroom and save for another recipe. Chop the meaty part into small cubes
5. Strain out the chili oil (optional)
6. Reserve 1/4 cup of the pasta cooking water
7. Heat up a nonstick pan to medium heat. Add in the chili oil
8. Sauté the king oyster mushroom cubes for 4-5min. Add the dark soy sauce and sauté for another couple of minutes
9. Pour the blended mixture into the pan. Add the pasta and reserved cooking water
10. Fold the pasta into the sauce for 2-3min
11. Plate the pasta and add fresh cracked pepper to taste

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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