Seitan Pepperoni Carbonara

Do this stuff

Bring a large, deep pan of water to the boil with a pinch of salt.
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.
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.
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.
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.
Divide across bowls, top with crispy, torn pepperoni, parsley, vegan Parmesan and a crack of black pepper and enjoy!