Vegan Mushroom Carbonara

I know this recipe will highlight the divide between the people that are crazy about mushrooms like me and the people that just can not stand them. If this is you then I will have other recipes you can try your hand at I promise. That being said I have won over a few mushroom haters with this recipe. It may still be worth a try if your feeling adventurous! Just leave out the extra mushrooms I add in after the sauce.

This dish is one I have been working on for a while. It has been through so many variations of ingredients, flavours and methods of cooking. There are TOO many options when it comes to recreating Carbonara vegan style!

This particular recipe is by far my favourite and because it has had such amazing feedback from my taste testers I am finally ready to share it with you all!

This indulgently cruelty free, creamy take on the carbonara is sure to wow all your plant eating friends and family. So quick and easy to make that even the novice cook could whip up this up!

The Oat cream provides that much needed creamy element. Whilst the Nutritional yeast steps in and takes its crown replacing the cheese element. If I want to get extra fancy I throw in some Vegan mozzarella cheese to melt before serving. Or even grate some vegan parmesan over the top.

Vegan Mushroom Carbonara

Creamy Carbonara style Vegan dish

Course Main Course
Cuisine Italian
Keyword carbonara, mushroom, pasta, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Homemade Vegan

Ingredients

  • 1 medium Red or white Onion
  • 3 Cloves of Garlic
  • 1-2 tbsp fresh parsley
  • 1/2 tsp dried thyme
  • 150g Mushrooms chestnut, button or white
  • 150 ml Oat Milk or preferred plant milk
  • 50 ml Oat or soya cream
  • 1 tsp Balsamic Vinegar
  • 1 tbsp Tamari sauce opt
  • 3-4 tbs Nutritional Yeast
  • 1 tbsp Olive oil or preferred oil/water
  • 200 g Spagetthi Gf

Instructions

Pasta

  1. Add 4 litres of cold water to a pan and bring to a boil.

  2. Add 1 tsp salt and pasta into boiling water and stir until all the strands are separated and under the water. Ensure to keep stirring so that they don't stick to each other.

  3. Cook for the recommended time as per pasta (roughly 12-15 mins)

Carbonara sauce

  1. Finely chop the garlic, 100g of the mushrooms and 1/2 of the red onion.

  2. On a low to medium heat add the Olive oil to a frying pan, along with the onion and garlic. Cook for 3-4 mins until soft. 

  3. Add the chopped mushrooms, balsamic vinegar and the tamari sauce (if using). Cook for a further 5 mins 

  4. Add Oat milk and cook on a medium heat for 5-6 mins. Transfer to a blender or food processor and blend for up to 1 min.

  5. In the frying pan add the remaining red onion and mushroom with a splash of oil or water and fry for a couple of minutes before adding the sauce. 

  6. Thicken the sauce on a medium to high heat for 2 mins then reduce the heat. Add nutritional yeast and Oat cream and cook for a further 2 mins.

  7. Stir in pasta and serve sprinkled with nutritional yeast or vegan parmesan.

Hazelnut Butter Cups

I love all things chocolate and I’am also really fond of nut butters. Combine them both together and you have my idea of vegan heaven. Normally I would opt for peanut butter but more recently I have been inspired by hazelnuts. I have found that hazelnut chocolate is one of the more difficult things to pick up in stores. I do know that Vego do a very popular hazelnut chocolate bar which I absolutely love!

That being said I much prefer to make my own sweets and using the hazelnuts as inspiration I have created my own version of hazelnut butter cups using homemade hazelnut butter.

Made with only 4 ingredients these hazelnut butter cups are a sweet treat that are not only easy to make but they should come with a warning they are that delicious! A healthy treat sure to satisfy any nut lover with a sweet tooth!

You may find it difficult to purchase hazelnut butter in store, although it is becoming more popular now. It may not always be possible for some but I prefer to make my own and have a really nice recipe that I use for these. Here is my recipe for Homemade Organic Hazelnut Butter.

Hazelnut Butter Cups

Course Dessert
Prep Time 10 minutes
chilling time 15 minutes
Servings 16

Ingredients

  • 3 tbsp Organic Hazelnut butter
  • 2 tbsp Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate

Instructions

  1. In a bowl combine hazelnut butter, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour. 

  2. Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases. 

  3. Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.

  4. Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.

Recipe Notes

These are delicious frozen but they also can be thawed and stored in the fridge, covered. 

Organic Hazelnut Butter

Making your own organic Hazelnut Butter is fun and rewarding! It is really easy to do and will save you a lot of money in the process. What more could you ask for?

Well, the benefits don’t stop there! Hazelnuts are super high in plant based fats, protein, vitamin e, thiamin and magnesium. Just to name few.  To find out more about the added health benefits of Hazelnuts click here.

I have found that having a good blender is a must when it comes to make things such as nut butters. I recommend using a high speed blender to get smoother and faster results. I personally use a Nutri Ninja. There is a lot of blenders on the market ranging in price and capability. I had a tight budget so I opted for the Ninja. It came highly recommended on many vegan forums. I have been using it over a year now and I have not been disappointed as of yet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Hazelnut butter

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 175 ml
Author Homemade Vegan

Ingredients

  • 200 g Organic Hazelnuts
  • 1/2 tsp Himalyayn Pink salt
  • 1 tsp Organic Cocoa powder
  • 2 tbs Organic Coconut sugar

Instructions

  1. Pre-heat oven to 190c (fan).


  2. Place the hazelnuts on a baking tray and spread them out. Transfer them to the oven for 10-15mins. Until fragrant and skin is starting to peel.

  3. Allow nuts to cool and then place them in a tea towel and rub the together to remove the skins.

  4. Place nuts in a blender and add the salt, sugar and cocoa powder.


  5. Blend for around 8-10 min until a smooth paste, frequently scraping the nuts back down the sides. 

Recipe Notes

Transfer into a sterile glass jar and store in the fridge for up to 2 months.

Vegan Broccoli and Potato Croquettes

 

I’m happy to say that after wanting to for so long, I have finally been growing my own organic fruit and veg this year. Its my first time so its all new and experimental, especially with ensuring everything is organic and vegan!

This latest recipe has been inspired by my first Broccoli harvest. Im so grateful that all of my Broccoli has turned out really well and is actually edible. Happy is an understatement!

My toddler really loves potatoes at the moment and who can really blame her? She most likely gets that from me! With that in mind and the fact, like most children she is not the biggest fan of Broccoli I wanted to hide it with one of her favourite things. Therefore I have recreated the potato croquette and incorporated the Broccoli to provide her with the greatness this amazing green plant has to offer!

The perfect finger food for kids on the go!  These croquettes certainly went down a treat alongside the homemade organic ketchup I made. You can get my ketchup recipe here.

Vegan Broccoli and Potato croquettes

Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Homemade Vegan

Ingredients

  • 1 small organic broccoli head
  • 250 g organic potatoes
  • 3 tbsp panko or gf breadcrumbs
  • 1 tsp garlic powder
  • Pinch nutmeg
  • 1 tbs fresh coriander
  • 1 tsp fresh chives
  • 2 tbs Nutritional yeast opt
  • 2 tbs gram flour
  • 2 tbs water
  • Pinch of Salt and pepper or to taste

Instructions

  1. Boil potatoes on a medium heat for 10-15 mins until tender.

  2. Whilst they are cooking, steam the broccoli for around 6 mins, until tender.

  3. Put broccoli to the side to cool and to drain. Ensure it is patted dry as not to add moisture to the mix. Chop the broccoli. 

  4. In a bowl mix 2 tbs gram flour with 3 tbs water.
  5. Once the potatoes are done mash them, add the broccoli and the gram flour mixture. Then add the remaining ingredients and mix well.

  6. Section into equal size balls and roll out into a cylinder shape.
  7. Brush slightly with oil or water and put into a preheated oven on 200c (fan) for 20 mins.

Recipe Notes

Allow to cool before serving.

Spinach and Mushroom Chickpea Omelette

This Spinach and Mushroom chickpea omelette is such a hit with my toddler right now and is the perfect way to get her to eat some greens that aren’t blended! If you have children you will probably know the struggle!

Ready within 15 mins it is also a quick and easy whole foods breakfast that you could easily take with on the go!

There may be certain foods that you may think about from time to time when you make the switch to a Vegan diet. Over time I can assure you that most of, if not all food cravings for non vegan items will completely diminish over time.

That being said it’s great to explore with plant based versions of our once favourite foods. This Vegan Omelette doesn’t exactly taste like eggs which I think is a great thing as I don’t particularly want it too! I have read and heard so much about black salt for adding that “eggy” flavour to dishes. So if you would like it to taste like that I would recommend using some of that 🙂

A fresh and tasty breakfast that you can whip up with minimal effort. High in protein the chickpea flour provides us with that kickstart we need to fuel us for the day ahead.

One of my favourite ingredients, chickpea flour is extremely versatile and I use it to create all sorts of great stuff! It often goes by other names so if your not familiar with it, it may because it’s known as Gram flour or Besan where you are! It’s a must have vegan cupboard filler! Naturally gluten free and boasting a range of vitamins and minerals you will be sure to fall in love with this flour!

For further nutritional information on the chickpea flour check here!

If you make this or any of the recipes I have shared. Come show off your creations with us on the Homemade Vegan Facebook group! Join here at Homemade Vegan-recipes and support 🙂

Spinach and Mushroom Chickpea Omlette

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 tbs Chickpea flour
  • 4 tbs Nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • Pinch of nutmeg
  • 6 tbs oat milk
  • 8 tbs water
  • 3-4 small mushrooms
  • 1/2 red pepper
  • 1/2 red onion
  • 1 clove garlic
  • Handful of fresh or frozen spinach
  • 1-2 tbs Fresh chives to garnish

Instructions

  1. Chop the onion, garlic, mushrooms and red pepper finely.
  2. Add to a pan of oil or water and sauté for 5 mins.
  3. In a jug add sieved chickpea flour, nutritional yeast, turmeric, garlic powder, nutmeg, pink salt and mix well.
  4. Slowly add the oat milk and water stirring thoroughly to ensure there are no lumps. (I normally just blend the mixture for quickness).
  5. In a separate non stick pan add a tsp of preferred oil or water and allow to warm up on a low to medium heat.
  6. Add the chickpea mixture to the pan.
  7. Stir in fresh or frozen spinach into the sautéed veg and transfer onto the top of the chickpea mixture.
  8. Cook on a low heat for 5 mins
  9. Then finish the top under the grill. I normally have my grill on 200c and takes it take few minutes. You could add some vegan cheese on top for good measure if that's your style! I garnished mine with fresh chives. 

Vegan Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

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Vegan Hazelnut Surprise (gf)

Course Dessert
Servings 10
Calories 176 kcal

Ingredients

  • 1 cup of hazelnuts
  • 1/2 cup of walnuts
  • 1/2 cup of gf oats
  • 14 sayer dates or 7 medjool dates
  • 1/2 cup of oat cream
  • 50 g dark chocolate

Instructions

First layer

  1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
  2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
  3. Blend until all mixed together.
  4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

  1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
  2. Rinse the dates but save 1-2 tbs of the water.
  3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
  4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

  1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
  2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
  3. Blend the hazelnuts until crumbly.
  4. Melt dark chocolate on a low heat.
  5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
  6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
  7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Recipe Notes

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.