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Vegan carbonara recipe
Vegan carbonara recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cozy vegan carbonara with classic flavors, ready in just 40 minutes for a comforting winter meal.
Ingredients:
  • 21.00 gm soy sauce
  • 2.50 gm smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 16.00 gm brown sugar
  • 27.50 gm coconut flakes
  • 300g silken tofu, chopped
  • 62.50 ml nutritional yeast
  • 21.00 gm lemon juice
  • 1.20 gm sea salt
  • 62.50 ml unsweetened almond milk
  • 375g spaghetti (see note)
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • Roughly chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a large baking tray by lining it with baking paper.
  • In a bowl, mix together soy sauce, paprika, garlic powder, onion powder, and sugar. Add coconut and stir until evenly coated. Spread the mixture onto a prepared tray to form a single layer. Bake for 10 minutes, stirring halfway through, until the coconut turns golden brown. Allow it to cool on the tray to become crispy.
  • In a food processor, combine tofu, yeast, lemon juice, salt, and almond milk until a smooth consistency is achieved.
  • Boil pasta in a large saucepan according to package instructions. Save 1/4 cup of the cooking liquid before draining.
  • In a large deep frying pan, heat oil over medium-high heat. Sauté onion for 5 minutes until softened, then add crushed garlic and cook for 30 seconds until fragrant. Remove from heat and add pasta, tofu mixture, and reserved cooking liquid to the pan. Combine well. Mix in 3/4 of the coconut mixture and gently toss everything together. Season with salt and pepper to taste.
  • Transfer the pasta evenly into individual serving bowls. Drizzle the remaining coconut mixture over the pasta. Garnish with a sprinkle of fresh parsley before serving.

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