carbonara without egg

This Vegan Carbonara is inspired by the traditional Italian dish - with a Vegan Carbonara Sauce that is both creamy and eggy and served with delicious smoked tofu bacon bits.

Vegan Carbonara

17.6 oz spaghetti ((500 g))

olive oil

shallots (finely sliced)

salt

garlic

tsp white miso paste

yeast

chickpea flour

black salt (kala namak)

dairy-free cream ((250 ml))

black pepper (freshly cracked)

(fresh)

oz smoked tofu, drained ((225 g))

tbsp tamari soya sauce

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Cook the pasta

Cut your smoked tofu into tiny cubes.

Heat the olive oil in a non-stick skillet and sauté the tofu cubes for a few minutes until crispy on all sides.

Drizzle in the tamari and stir to evenly coat the tofu cubes.

Remove from the heat after 1-2 minutes or once the tamari has started to caramelize. Set aside until ready to serve.

Prepare the vegan bacon pieces

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely sliced shallots and a pinch of salt and sauté for 2-3 minutes, or until softened.

Add the crushed garlic and sauté for another 1-2 minutes, or until fragrant.

Add the white miso paste, nutritional yeast, chickpea flour and black salt (kala namak) and give everything a brief stir to combine, then

Pour in the dairy-free cream, then Heat whilst stirring regularly until the vegan Carbonara Sauce thickens.

Add the cooked pasta to the pan with the sauce and toss until the pasta is coated in the sauce. If the sauce is too thick, add a splash of plant-based milk or a cup of pasta water to thin it out.

Remove from the heat and season to taste with black pepper.

Create the Carbonara Sauce

Serve the vegan carbonara pasta with the smoked tofu on top and garnish with fresh parsley.

Serving

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Vegan Carbonara

The most viewed carbonara without egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine