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Vegan Carbonara in 3 Ways

Vegan Carbonara in 3 Ways

Vegan carbonara is a delicious and satisfying plant-based twist on the classic Italian dish. While traditional carbonara is made with eggs, cheese, and bacon, these vegan versions are made with creative and flavorful substitutions that are both healthier and cruelty-free.

We’ll share three different recipes for vegan carbonara, each with its unique combination of ingredients and cooking methods. Whether you’re a seasoned vegan or simply looking to try something new, these vegan carbonara recipes are sure to impress and satisfy your taste buds.

Tofu Carbonara

Tofu carbonara is a mouth-watering vegan version of the classic Italian pasta dish. This recipe uses crumbled tofu instead of traditional eggs and bacon, resulting in a protein-packed and flavorful dish that is both healthy and cruelty-free. 

The addition of nutritional yeast, smoked paprika, and turmeric gives the dish a savory and slightly smoky flavor, while the spaghetti serves as a perfect base for the creamy tofu sauce. If you’re looking for a delicious and easy vegan pasta recipe, tofu carbonara is the perfect choice.

Ingredients:

  • 1 package of firm tofu, drained and pressed
  • 2 tablespoons of nutritional yeast
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of turmeric
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 8 ounces of spaghetti

Instructions:

  • Cook spaghetti according to package instructions.
  • In a bowl, crumble the tofu into small pieces.
  • Add nutritional yeast, smoked paprika, garlic powder, onion powder, turmeric, salt, and pepper. Mix until well combined.
  • Heat olive oil in a pan over medium-high heat. Add the tofu mixture and cook until heated through.
  • Add the cooked spaghetti to the pan and toss until well coated. 
  • Serve hot.

Mushroom Carbonara

Mushroom carbonara is a delectable vegan twist on the classic Italian pasta dish that replaces traditional ingredients like eggs and bacon with nutrient-rich mushrooms and cashews. 

This recipe boasts a creamy, flavorful sauce that comes together with sauteed mushrooms, garlic, and a cashew-based sauce that is rich in protein and essential vitamins. 

Nutritional yeast adds a cheesy flavor, while unsweetened plant-based milk makes the sauce creamy and indulgent. Perfect for a quick weeknight meal, this vegan mushroom carbonara is sure to impress your taste buds and leave you feeling satisfied.

Ingredients:

  • 8 ounces of spaghetti
  • 1 tablespoon of olive oil
  • 8 ounces of mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1/2 cup of cashews, soaked overnight and drained
  • 1/2 cup of unsweetened plant-based milk
  • 1/4 cup of nutritional yeast
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

Instructions:

  • Cook spaghetti according to package instructions.
  • Heat olive oil in a pan over medium-high heat. Add mushrooms and garlic and cook until the mushrooms are browned and tender.
  • In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, salt, and black pepper. Blend until smooth.
  • Add the cashew sauce to the pan with the mushrooms and garlic. Cook until heated through.
  • Add the cooked spaghetti to the pan and toss until well coated. 
  • Serve hot.

Zucchini Carbonara

Zucchini carbonara is a healthy and delicious vegan twist on the classic Italian pasta dish that uses zucchini noodles instead of traditional spaghetti. 

This recipe features a creamy and flavorful sauce made with a blend of soaked cashews, nutritional yeast, plant-based milk, and lemon juice, which pairs perfectly with the fresh zucchini noodles. 

The addition of garlic and black pepper gives the dish a slightly spicy kick, while the use of raw cashews adds healthy fats and plant-based protein to the dish. 

If you’re looking for a lighter, low-carb version of carbonara, this zucchini carbonara is an excellent choice that is both satisfying and guilt-free.

Ingredients:

  • 8 ounces of spaghetti
  • 2 tablespoons of olive oil
  • 1 large zucchini, spiralized
  • 1/4 cup of raw cashews, soaked overnight and drained
  • 1/4 cup of nutritional yeast
  • 1/4 cup of unsweetened plant-based milk
  • 1 tablespoon of lemon juice
  • 1 clove of garlic, minced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

Instructions:

  • Cook spaghetti according to package instructions.
  • Heat olive oil in a pan over medium-high heat. Add spiralized zucchini and garlic and cook until the zucchini is tender.
  • In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth.
  • Add the cashew sauce to the pan with the zucchini and garlic. Cook until heated through.
  • Add the cooked spaghetti to the pan and toss until well coated. 
  • Serve hot.

Savory Takeaway

These three vegan carbonara recipes demonstrate that you don’t need to sacrifice flavor or texture when opting for plant-based alternatives. 

Tofu carbonara, mushroom carbonara, and zucchini carbonara are all delicious, healthy, and cruelty-free versions of the classic Italian dish that offer unique flavor combinations and ingredients. 

Whether you’re looking for a quick and easy weeknight meal or a more elaborate dinner, these vegan carbonara recipes are sure to impress.

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