I’ve been working from home for 2 months now, and my eating habits are quite different than they were in the office. I still have breakfast between 8 and 9, lunch around 12 and dinner around 6 or 7, but the meals themselves and the snacks in between are different.
This easy vegan stir-fry is a simple wok version with a creative touch! The noodles are marinated in a sweet & spicy plum sauce and the cashews add a special note to the dish. So it is a slightly different take on your classic wok noodles – in case you’re tired of the take-out boxes from the Asian restaurant around the corner.
Today I’d like to share a comforting and filling recipe that’s perfect for the colder days. It has been getting cooler here in the past week and winter is just around the corner, so I am looking forward to some good comfort food.
I came home from work, had in mind that I wanted to use up that spinach that was lying around in the fridge and then I whipped up this dinner within 20 minutes! I was so impressed by myself that I wanted to get the recipe out to you guys as soon as possible because it actually tasted pretty good!!
This recipe is a vegan knock-off of the Italian carbonara pasta, which is classically made with bacon and eggs. It has a rich and creamy consistency, while still feeling like a light meal because the pasta is substituted with zucchini. The smoked tofu tastes similar to bacon, so I was even able to impress an avid meat eater with this 🙂
These noodles were on my menu pretty much once a week when I first went vegan because they are easy to make and pretty tasty. 🙂 You can eat them with a fresh, green salad on the side, or add cooked/ roasted veggies. Roasted green asparagus for instance is delicious with it!