vegan carbonara sauce

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

Gnocchi and Carbonara are a match made in heaven! This easy recipe is perfect for dinner as it is quick to make and so delicious. The sauce is creamy and eggy, just like the original.

Gnocchi Carbonara

17 oz gnocchi (500 g) (vegan-friendly)

chickpea flour (gram flour)

dairy-free cream (250 ml)

black pepper

parsley (fresh

oz smoked tofu (180 g) (finely diced)

tbsp olie oil

Cook Gnocchi

Cook the gnocchi according to the packaging instructions, then drain them and reserve a cup of the water.

Tofu Bacon

Cut the tofu into tiny cubes. Heat the olive oil in a skillet and fry the tofu until crispy. Drizzle with tamari and remove from the heat once caramelized. Set aside.

Sauce

Heat the rest of the oil and sauté the shallots until soft. Sprinkle with salt and add garlic, then mix in miso paste, nutritional yeast, chickpea flour and black salt. Stir in the dairy-free cream and heat until the sauce thickens. Adjust the sauce texture by adding a little bit of the gnocchi water to your liking.

Stir the cooked gnocchi into the sauce, then season to taste with pepper and garnish with parsley and sprinkle with the tofu bacon.

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Vegan Carbonara

Gnocchi Carbonara

Top 2 vegan carbonara sauce recipes from across the web

The most viewed vegan carbonara sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Carbonara

Gnocchi Carbonara

The most viewed vegan carbonara sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine