Vegan recipes

Recipe: Vegan spaghetti carbonara

I don’t think I’ve ever been more excited about a vegan recipe than I am about this one. Besides the spaghetti itself, spaghetti carbonara is made entirely of animal products. Luckily, they’re all replaceable! This creamy vegan pasta is delicious.

I’ve always been a fan of spaghetti carbonara, a dish with lots of animal products, like egg, bacon and cheese. The combination of salty bacon and egg yolk is really delicious, but not all that healthy. Since I started eating a mainly plant-based diet, I’ve had a hard time finding a bacon replacement. Here in the Netherlands you can get vegetarian bacon slices, but they’re never vegan.

In comes smoked tempeh! If you’re familiar with regular tempeh but not smoked tempeh, I strongly suggest you give it a try. A friend of mine suggested it when I told her I was trying to make a vegan spaghetti carbonara and it’s the perfect addition to the recipe. The smell alone is just heavenly and reminds me very much of bacon. Make sure you cut the tempeh into small chunks so it can get nice and crispy. This recipe really is the perfect carbonara!

creamy vegan pasta

carbonara vegetarian

carbonara vegetarian

creamy vegan pasta

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Recipe: Vegan spaghetti carbonara
Vegan spaghetti carbonara
Course Main Dish
Cuisine Italian, Vegan
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Servings
people
Ingredients
Instructions
  1. Cook the spaghetti. Set aside.
  2. Put the silken tofu in a food processor and blend until smooth. Set aside.
  3. Cut the smoked tempeh into thin slices and sprinkle them with salt, paprika and chili powder.
  4. In a wok or frying pan, heat 1 tablespoon of olive oil (medium heat) and add the tempeh slices. Sauté the slices until they’re brown and crisp.
  5. Remove the pan from the heat and splash the tempeh with soy sauce. Wait until the sauce is absorbed and put the pan back on the stove.
  6. Peel and chop the garlic and add to the tempeh.
  7. When the garlic is soft, add half a glass of white wine and cook until it evaporates.
  8. Add the spaghetti to the sauce as well as the blended tofu. Stir well.
  9. Serve the spaghetti carbonara with fresh, chopped parsley and sprinkle with nutritional yeast.
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