Vegan Spaghetti Carbonara
I’ll hold up hands up and say that before I went vegan I was an absolute carbonara lover. It was one of my main quick go-to meals (all be it one of the least healthy) as it was just one of those ultimate comfort meals. I wouldn’t have to tell you that traditional carbonara is not vegan, basically everything apart from the pasta (providing it’s not egg pasta) is an animal product. Luckily enough we live in a creative world where tradition isn’t the only way. Over time I’ve developed a carbonara recipe with all the creaminess, smokiness and deliciousness… and it’s all vegan. Try it and enjoy! 🙂
Ingredients (Serves 2):
1 tbsp vegan margarine
1 tbsp plain flour
2 cups unsweetened almond milk
1 tbsp olive oil
1 vegetable stock cube
3 tbsp nutritional yeast
150g mushrooms (optional)
200g smoked tofu (brands linked below)
- Start by chopping the tofu into small cubes and roughly chopping the mushrooms.
- Place the pasta in a pan of boiling salted water and boil for around 10 minutes.
- Next heat the olive oil in a frying pan and add the tofu along with a sprinkling of salt. Fry for 8 minutes, stirring occasionally, until the tofu goes really nice and crispy. Once 8 minutes is up add the mushrooms and cook for a further 5 minutes.
- While the tofu cooks, make the béchamel sauce. Melt the margarine over a medium to high heat in a saucepan then add the flour and mix together. Carry on mixing for about a minute, then add a splash of the milk. Mix well until combined then add another splash. Repeat this process until all of the milk has been added. Bring to the boil then turn down to a simmer.
- When the pasta is nearly done, add the nutritional yeast and vegetable stock cube to the béchamel sauce and mix in well.
- Once the pasta is al dente, drain it then put it back into the pan. Stir in the tofu, mushrooms and creamy sauce then serve up in bowls with some freshly cracked black pepper on top.