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Easy vegan carbonara recipe

This is a really easy vegan carbonara recipe. Instead of using cashews or tofu I made a really thin bechamel style sauce. What makes this dish taste like a carbonara is the addition of nutrional yeast and soya cream, which gives it a creamy and rich flavour. The turmeric also gives it a little colour and the mustard, a kick. For your 'bacon' you can either use mushrooms or you can experiment with a plant based bacon. In this recipe I opted to use both as the vegan bacon brings a smokiness, whilst the mushrooms provide a nice umami flavour and texture.

Ingredients:

Spaghetti 350 grams

Fake bacon 200 grams

Mushrooms 200 grams

1 clove garlic

2 tsp parsley

1 tbsp flour

1 tbsp oil

Turmeric 1/4 tsp

Nutrional yeast 2 tbsp

Garlic powder 1 tsp

Mustard 2 tsp

Plant milk 200 ml

Soya cream 200 grams

Serves 3 to 4 people

Method:

1. Start by boiling some water in a pan, add some salt and start cooking your pasta. Leave it to cook for around 10 minutes.

2. Cut up your mushrooms, mince a clove of garlic and pan fry your mushrooms and garlic with some parsley. If you have some vegan bacon add this in too. I use the vivera bacon. It's got a chewy texture and smoky flavour.

3. To make the sauce, add your oil to a pan and then the flour, stirring the mixture on a low heat. Slowly add in your plant milk and soya cream.

4. Using a whisk, stir in the turmeric, nutrional yeast, garlic powder and mustard. At this point you'll want to add in a lot of salt and pepper too. Keep on stirring until the sauce is cohesive and thick.

5. Drain your pasta and add it into the sauce with the mushrooms and bacon. Stir through till everything is coated, then serve up and sprinkle some parsely on top.