Jenny Carbonara
- Jenny Moss
- May 6, 2021
- 2 min read
Sup noods and dudes!
After testing this on my coworkers, I think you guys are ready for the magic that is Jenny Carbonara
TELLING YOU NOW THIS RECIPE USES DRIED MUSHROOMS SO SOAK THOSE BABIES OVERNIGHTTT
(Ignore the blatant non-veganness of this photo. If I could take a better one myself, I promise I would)
Jenny Carbonara
Prep time: 5 mins (+ overnight)
Cook time: 15 mins
Total time: 20 mins
Makes 4 servings
Ingredients:
Noods:
Dealer’s Choice, I’m going with gluten free spaghetti
Carbonara Sauce:
1/2 package of silken tofu (16 oz)
1.5 tablespoon garlic powder or 2-3 cloves of fresh garlic
½ cup nutritional yeast
2 teaspoon salt
1/2 teaspoon black pepper
¼ cup olive oil
Note – if you can only find firm tofu, you can add a splash of non-dairy milk or pasta water to thin out this sauce
Meat/Meat Substitute:
2 cup dried sliced shiitake mushrooms, rehydrated
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
**or
Vegan bacon
Optional Goodies:
Sundried/Roasted Cherry Tomatoes
Basil
Arugula
Literally anything else that sounds good to you, this is but a mere guide
Directions:
**FIRST THINGS FIRST AND YOU SHOULD DO THIS THE NIGHT BEFORE – SOAK YOUR SHROOMS**
To rehydrate dried mushrooms, place in a bowl and cover with water completely. Let soak a couple hours at least, overnight is nice and easy.
Cook 4 servings of noods according to packaging instructions and set aside
Place all sauce ingredients into a blender and blend until smooth and fully incorporated
Place the pot you made your noods in over medium heat and heat ½ tablespoon of olive oil. Remove your shiitake slices from the water. In a medium bowl, toss those shrooms with all the seasonings and the rest of the oil, then add them to the pot. Fry your “mushroom bacon” pieces until they are crispy on both sides.
Then, reduce heat and add the sauce into the pot with your shroomies and heat until just beginning to boil, stirring occasionally. Finally, add your noods, any other fix-ins (like tomatoes or arugula) combine all that saucy goodness together, apply your optional garnish, and enjoy!
2 cup dried sliced shiitake mushrooms, rehydrated
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
**or
Vegan bacon
Optional Goodies:
Sundried/Roasted Cherry Tomatoes
Basil
Arugula
Literally anything else that sounds good to you, this is but a mere guide
Directions:
**FIRST THINGS FIRST AND YOU SHOULD DO THIS THE NIGHT BEFORE – SOAK YOUR SHROOMS**
To rehydrate dried mushrooms, place in a bowl and cover with water completely. Let soak a couple hours at least, overnight is nice and easy.
Cook 4 servings of noods according to packaging instructions and set aside
Place all sauce ingredients into a blender and blend until smooth and fully incorporated
Place the pot you made your noods in over medium heat and heat ½ tablespoon of olive oil. Remove your shiitake slices from the water. In a medium bowl, toss those shrooms with all the seasonings and the rest of the oil, then add them to the pot. Fry your “mushroom bacon” pieces until they are crispy on both sides.
Then, reduce heat and add the sauce into the pot with your shroomies and heat until just beginning to boil, stirring occasionally. Finally, add your noods, any other fix-ins (like tomatoes or arugula) combine all that saucy goodness together, apply your optional garnish, and enjoy!
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