Creamy High Protein One Pot Vegan Carbonara

Begin by preparing your ingredients. Mince 5 cloves of garlic and set aside.

In a blender or food processor, combine 200g of seitan tofu, 400ml of soy milk, 40g of nutritional yeast flakes, and 100ml of light soy cream. Blend the mixture until it's smooth and creamy.

Heat a large pan over medium heat and add a small amount of olive oil for frying. Once the oil is hot, add 120g of vegan bacon bits and cook until they're crispy.

Add the minced garlic to the pan with the vegan bacon bits and cook for 1-2 minutes, until fragrant.

Add 250g of high protein spaghetti to the pan, along with 150ml of vegetable broth. Stir to combine, ensuring the spaghetti is well coated with the broth and the vegan bacon bit mixture.

Pour the blended tofu mixture over the spaghetti and stir to combine. Bring the mixture to a simmer and cook, covered, for 15-20 minutes, or until the spaghetti is al dente. Stir occasionally and add more liquid if needed.

Once the spaghetti is cooked, season the dish with 1 tsp of Kala Namak and black pepper to taste.

If desired, sprinkle with vegan parmesan for an extra burst of flavor.

Serve the creamy high protein one pot vegan carbonara hot, garnished with additional vegan parmesan and black pepper if desired.

Enjoy your delicious and satisfying vegan carbonara!