- Hand blender
Vegan Carbonara Sauce
- 60 grams carrots
- 15 grams miso paste
- 10 grams nutritional yeast
- ½ tsp paprika
- 1 tsp onion
- 1 tsp garlic
- 2 grams corn starch
- ½ tsp sea salt
- ⅓ tsp kala namak
- 150 grams soy milk
- 200 grams durum wheat spaghetti
- 1 tbsp coarse sea salt for salting the pasta water
- ¼-½ tbsp black pepper
- 75-100 grams smoked tofu, diced
- 100 grams zucchini, diced
- Dice the carrots and cook them in boiling water
- In a tall container or in a blender, add boiled carrots, miso, paprika, onion, garlic, cornstarch, nutritional yeast and soy milk
- Add the Kala Namak (Indian pink salt). This is very important to give the pasta the egg scent
- Blend the above ingredients until very smooth
- Chop the smoked tofu and zucchini into small cubes of the same size
- Brown zucchini and tofu in a pan with a drizzle of oil and a sprinkling of black pepper
- Cook the pasta in salted boiling water
- Heat the fake egg sauce in a pan, add the spaghetti, and mix the sauce over medium heat. Add a little water from the pasta if necessary
- Finally, add the zucchini and tofu and finish with a sprinkling of freshly ground black pepper
- To enhance the taste of the pepper, toast it in a pan before grinding it
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
TIPS FOR OUR VEGAN CARBONARA
This easy and creamy Pasta Carbonara is a quick one, ready in less than 30 minutes. It will make a lot of pasta-loving vegans relieved that they can still have their smoky and ultra-smooth serving of Carbonara, no eggs, meat and cheese involved!
Carbonara is a challenging recipe to veganize. But with some testing we have realised that a good vegan Carbonara follows the same principles as the original Carbonara: simplicity and lots of ground black pepper.
The two secret ingredients of this creamy pasta carbonara are miso paste and "Kala Namak". Most people are familiar with the umami-loaded miso paste that is a cornerstone ingredient in most vegan households, but not a lot of people have heard of Kala Namak. Basically, it's an Indian, pink coloured rock salt which has a very special eggy flavour. If you don't have or don't intend to get Kala Namak, your Carbonara will still turn out tasty. But at some point you should try with the Indian spice, it's really delicious!
We hope to make your palate dance and warm your heart with this recipe. Let us know if you like our version and we look forward to seeing yours.
Pasta should be eaten immediately! However, this carbonara without eggs or cheese can be kept in the fridge in a bento box, air tight container or covered with an air-tight lid for 3 days. Make sure to re-heat the sauce before eating as the flavour becomes more intense and creamy this way.
And if you have any tips or questions, we would love to hear from you in our comment section below.
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