Vegan Recipes

Vegan Spaghetti Carbonara

The Vegan Spaghetti Carbonara is a delicious meal. Furthermore, the flavor of this spaghetti is tasty and a little hot. The combination of this recipe is that olive oil and fat are low in it; it has plant-based cream in it and items as well. Moreover, the carbonara is a good dish for family dinners. Cook this recipe once, and you are going to taste it.

Vegan Spaghetti Carbonara


  • Olive oil: 1 tbsp.
  • Chickpea flour: 2 tbsp.
  • Parsley.
  • Garlic cloves: 3.
  • Shallots: 2.
  • Black salt.
  • White miso pasta: 1 tsp.
  • Salt.
  • Dairy-free cream: 1 cup.
For the smoked tofu bacon:
  • Tamaris soy sauce: 1 tbsp.
  • Tofu: 8 oz.


  1. Cook spaghetti while al dente, following the directions on the box.
  2. After draining, set away.
  3. Get those who are vegetarians bacon bits ready.
  4. Slice the smoked tofu into small pieces.
  5. In a non-stick pan, heat the olive oil and cook the tofu cubes for a few minutes, till they are crispy all over.
  6. To cover the tofu cubes uniformly, drizzle in the soy and mix.
  7. After one to two minutes, or once the tamari has begun to caramelize, withdraw from the fire.
  8. Store til the time comes to serve.
For Carbonara Sauce:
  1. In a loaf pan, warm up olive oil over a normal flame.
  2. Sauté the finely sliced shallots for two to three minutes, so that they become tender while adding a touch of sugar.
  3. When it is soft, add the smashed garlic and mix it continuously while it is tender. continuously
  4. After adding the chickpea flour, nutritional yeast, white miso paste, and black salt, whisk everything briefly to mix it all.
  5. Moreover, after adding the dairy-free cream, The vegan carbonara sauce should thicken while being heated and stirred often.
  6. Add a dash of vegan milk or a cup of pasta water to thin down any sauce that is too thick.
  • The remaining vegan carbonara may be kept in the refrigerator for no more than three days in a sealed bag. To help loosen the sauce when warming, add a little amount of plant milk or water.
  • You may change the sauce’s flavor to suit your taste by adding mustard, smoky paprika substance, juice from a lemon, or more nutritious yeast.
Nutritional facts:

Carbohydrates: 60.9 g.

Fat: 16.3 g.

Sodium: 560 mg.

Calories: 459 kcal.

Fiber: 4.6 g.

Protein: 18.3 g

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