There are times where I reflect on my life and think, yep, I should have been born an Italian. Other than Mexican/Tex-Mex, Italian cuisine helps keep me in my happy place. Who am I kidding, food in general IS my happy place. In all seriousness, pasta (besides pizza) is my one true love. If all I could eat was pasta, any kind of pasta dish for the rest of my life, I would most likely die a happy woman.
Going on this vegetarian transitioning to veganism lifestyle has been fairly easy for me. I have been vegetarian before as well as vegan, but I truly feel now is the best time for transitioning. There are so many wonderful options, substitutions, cookbooks, blogs, YouTubers, etc out there that makes transitioning to this lifestyle less stressful and a hell of a lot tastier.
I don’t know about you, but I am definitely a #HotForFoodie, have been for a long while. However, I had yet to EVER recreate a recipe. So, what better way to start then testing out a Recipe?! (Any #HotForFoodies see the reference ). This is not my first rodeo with this recipe, I have made it about 3 times now and it has a permanent place in my recipe collections. What recipe am I talking about, you may ask? Well, besides the fact that I am 98.4% positive you can see from the title, I’ve been whipping up Hot For Food’s Vegan Carbonara with Zucchini Cream Sauce.
It was genuinely everything I could hope for, super creamy, a nice bite from the pepper, and my substitution with bits of seitan instead of vegan ham was just what I was looking for. I also skipped out on the vegan parm, just because I have never in general been a huge parm fan. Besides waiting for the water to boil for the pasta, this recipe took less than 20 minutes to pull together. Perfect for evenings when you are starving (me) and want something quick, yet delicious. A couple of things I truly appreciated about this recipe, besides the speediness of it, was the short ingredient deck list and no hard to find or crazy ingredient. I don’t know about you, but I get a little agitated searching for “easy” or “quick” vegan recipes, and the ingredient list is longer than my body with products that are not readily available at my local Safeway or Fred Meyer. The ingredients for this recipe are also not expensive. Halle-freaking-lujah!
Now, is it low in calories? Well, if you break it up into 4 servings, it’s not too bad. However, don’t do what I did and eat the entire batch. Yeah, it’s that good. Lauren (the creator of Hot For Food) had it broken up into 2 servings. I only eat twice a day, so for me, one actual serving is not terrible and fits within my caloric daily value. Although, again, not if I eat the entire batch in one sitting. Using MyFitnessPal as my calorie tracker (not sponsored, I genuinely use it), it estimated that one serving of the carbonara was 538 calories with roughly 67 grams of carbs, 14 grams of fat, and 30 grams of protein. I am focusing on lowering my calories only. I don’t care about my carbohydrate or fat intake because I believe all things can be eaten in moderation (where the hell was that when I scarfed the entire batch down??) So you will have to decide whether this recipe for any health concerns or dietary restrictions.
So, long story short, I highly recommend this pasta, but, be forewarned. It is highly addicting! Does it taste 100% exactly like a dairy laden Carbonara? Well, no. But I can say I recommend this over a traditional carbonara any day. It doesn’t leave you feeling heavy, it’s immensley satisfying, and huge bonus, no animals were harmed in the making or eating of this recipe! What recipe should I test out next? I was thinking of of trying The Edgy Veg’s Southern Biscuits and Gravy recipe from their book. I’m sure it would be loaded with calories, but maybe doing have a serving would be worth it. Let me know what you think! Well, I hope you have a great rest of your day! Thanks for stopping by!