A few months ago, I hosted a giveaway for The Vegg-a product that has the ability to turn any of your vegan dishes into an egg-y one, should you so choose. I’d used it for Stuffed Frittata Peppers and honestly haven’t put it to use since. Which is a shame, because it literally does taste and smell JUST like eggs. Which is creepy and awesome at the same time.
Anyways, I felt some guilt about keeping such a great product on the shelf and not putting it to good use. Thankfully, my girl Ketty over at Luminous Vegans inspired me to use it for this incredible carbonara dish. She is honestly one of my absolutely fave bloggers and I read her posts religiously. Her recipes are awesome, her photographs are stunning and her stories are downright hilarious. Get ya ass over to Luminous and follow her if you haven’t already!
This pasta dish is super easy, but really impressive. A little big of Vegg makes a HUGE difference!
1 lb spaghetti, cooked
2 heads broccoli, chopped into florets
1 cup crumbled eggplant bacon (recipe here)
1/3 cup almond milk
1/3 cup chopped fresh parsley
5 cloves garlic, minced
2 tbsp Vegg powder
1 tbsp olive oil
1 cayenne pepper, minced
Sea salt and black pepper to taste
- Preheat oven to 400 degrees
- Toss broccoli with olive oil, garlic, cayenne pepper, sea salt and black pepper, then transfer to baking pan
- Roast at 400 degrees for 15-20 minutes
- Meanwhile, stir almond milk, Vegg powder and parsley into cooked spaghetti until well coated
- Once the broccoli is done, stir it and the eggplant bacon into the pasta and serve
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Aww, shucks Lisa….thanks so much for the shout out! It is much appreciated.
I love your carbonara with the eggplant bacon…mmmm, eggplant!