Bring a large pot of water to a boil and cook the pasta according to the package directions.In a large pan over medium-high heat, heat 1 tbsp (15 ml) of vegan butter. Add the shallots and garlic and sauté until they turn translucent and begins to brown, about 5 minutes. Add the remaining butter, crumbled sausages, leeks and mushrooms and continue to cook until the leeks and mushrooms are golden brown, stirring occasionally, about 5 minutes.Sprinkle over the flour, stir to coat, cook for about 1 minute, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, stirring occasionally. *If the sauce becomes too thick, add a little more plant-based milk, and if the sauce is too thin, simply cook it longer. Adjust the seasoning if necessary.Add the cooked pasta and mix well to combine. Serve hot. Garnish with grated Vegan grating block from Gusta Foods, chives and/or any other toppings of choice, if desired.

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.9 lb (400 g) bucatini or other long pasta 6 vegan Seitan sausage/vegan dog from GUSTA Foods, crumbled with a fork For the Carbonara sauce : 3 tablespoons (45 ml) vegan butter 3 shallots, finely chopped 3 clove of garlic, finely chopped 1/4 lb (100 g) leeks, sliced in rings .45 lb (200 g) shiitake mushrooms, sliced 1/3 cup (80 ml) all purpose flour or any other flour of choice 2 1/2 cups (625 ml) plant-based milk of choice 1 cup (250 ml) creamy soya preparation for cooking 1 tablespoon (15 ml) nutritional yeast 1 teaspoon (5 ml) fleur de sel or other salt of choice To taste pepper Topping: vegan grating block from GUSTA Foods, original flavor, grated chives, finely chopped