Vegan Pasta Carbonara | Club House

Ingredients

• 1 pound (16 ounces/450 grams) spaghetti
• 1/2 package (7 ounces/200 grams) soft tofu
• 1/2 cup (125 ml) Coconut Milk
• 1/4 cup (60 ml) sauerkraut brine
• 2 tbsps (30 ml) nutritional yeast
• 1 tbsp (15 ml) white miso paste
• 1/2 tsp (2 ml) black salt
• 1/2 tsp (2 ml) pepper coarse black
• 1/4 tsp (1 ml) paprika smoked
• 1 tbsp (15 ml) fresh lemon juice
• 1/4 cup (60 ml) canola oil
• 1/4 cup (60 ml) almond flour
• 1/4 tsp (1 ml) garlic powder
• 1/4 tsp (1 ml) onion powder
• 1/2 tsp (2 ml) salt
• 1/4 (60 ml) canola oil
• 3 oz (85 g) tempeh finely chopped
• 1 package (12 ounces/340 grams) shiitake mushrooms cut into 1/4-inch (1/2-cm) thick matchsticks
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper coarse black
• 1/2 tsp (2 ml) hickory liquid smoke
• 1/2 tsp (2 ml) light brown sugar