Ingredients
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- 2 x 225g Seitan Pepperoni, thinly sliced
- 3 tbsp olive oil (1 for each pan)
- 500g spaghetti
- 1 large white onion, finely diced
- 4 garlic cloves, minced
- 40g plain flour
- 600ml soy milk
- 1 heaped tbsp nutritional yeast
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To serve (optional)
- 100g vegan Parmesan shavings
- Small handful chopped parsley
Get started
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Step 1 of 6
Bring a large, deep pan of water to the boil with a pinch of salt.
Next step -
Step 2 of 6
Start by preparing your Seitan Pepperoni 2 ways. For the Seitan Pepperoni topping heat 1 tbsp of olive oil in a non-stick pan over a medium heat. Take half of your pepperoni slices and roughly tear before adding to your heated oil. Fry for 8-10 mins, stirring occasionally until crisp, remove from pan and pop to one side on kitchen roll. For your pepperoni that will be muddled in amongst your carbonara, simply add another tbsp of oil to the pan your torn pepperoni was in, heat, add remaining pepperoni slices and fry for 6-8 mins, remove from pan and pop to one side on kitchen roll.
Next step -
Step 3 of 6
Add your spaghetti to your boiling water and cook as per the pack instructions. Meanwhile, heat 1 tbsp of olive oil in the pan used to cook your pepperoni over a medium heat. Add your onion and garlic and fry for 5 mins until fragrant and translucent
Next step -
Step 4 of 6
Sprinkle over your flour and cook for a min, stirring to coat. Whisk in your milk and yeast and cook for 5-10 mins until thickened (stirring as you go). Season with a generous pinch of salt and pepper.
Next step -
Step 5 of 6
Drain your spaghetti (reserving a ladle full of water), and add to your pan of sauce along with pepperoni slices and mix. Add a ladle of spaghetti water to loosen if needed.
Next step -
Step 6 of 6
Divide across bowls, top with crispy, torn pepperoni, parsley, vegan Parmesan and a crack of black pepper and enjoy!
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All done, enjoy!
