1 packet of spaghetti
1/2 cup of cubed seitan (small cubes)
1/2 a packet of firm tofu
1/2 onion, finely chopped
a few strands of saffron
vegan rice parmesan cheese
salt and pepper
This is the Vegan version of the Italian dish Spaghetti alla Carbonara.
Boil water for the spaghetti. While the water is boiling, add finely chopped onions to a 1/4 cup of olive oil and fry on medium. Dice the seitan into small sized cubes and add to the onions. Let it cook together. In the meantime dice the tofu in cubes and steam it for about 5-10 minutes till it becomes soft. Remove tofu and mash in a bowl (until it looks like scrambled eggs) along with some saffron till you get a yellowy egg colour. Add salt and pepper to taste. Add the tofu to the seitan and stir it all up. Let the tofu soak up the flavour.
When the spaghetti is ready, drain the water and put it back in the pot. Add the mixture in the pan to it. Stir gently on low. Add rice parmesan to taste...the more you add, the better! Make a big green salad with oil and vinegar dressing to go with it.