Spaghetti carbonara is an Italian specialty and this time we bring you a vegan version without eggs, cheese and bacon. Vegan Spaghetti Carbonara!
Can spaghetti carbonara be vegan? If you participate in Veganuary, by adopting a vegan way of eating, then you will recipe vegan spaghetti carbonara written on the skin. The main ingredients of carbonara are pasta, eggs, dried pork bacon called guanciale, and hard pecorino cheese. Among the listed products, however, there are quite a few that are not consumed by vegans. Nevertheless, with some ingenuity, you can prepare a delicious version of the Italian specialty yourself.
Vegan spaghetti carbonara
Ingredients
- 250 g of firm tofu
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of soy sauce
- spoon of maple or agave syrup
- teaspoon of liquid smoke
- ½ teaspoon smoked paprika powder
- ½ teaspoon cumin
- 180 ml of water
- 50 g cashews
- 2 tablespoons of nutritional yeast
- 400 g of spaghetti
- vegan parmesan
- black salt
Directions
- Prepare the sauce the night before. Soak the cashews in water the night before preparing the dish to soften them.
- The next day, drain the nuts and mix with water, nutritional yeast, a little salt and pepper. Blend the mixture in a blender to get a smooth sauce without lumps.
- Then get down to the tofu bacon. Cut the tofu into small cubes and marinate it in a marinade of apple cider vinegar, soy sauce, maple syrup, liquid smoke, smoked paprika, cumin, salt and pepper. Place the tofu in the marinade for at least 15 minutes.
- Heat the oil in a pan and fry the pieces of tofu together with the marinade they were in. Bake the tofu for about 8 to 10 minutes until crispy.
- Cook the spaghetti in salted water according to the instructions on the package to make it al dente.
- Drain the spaghetti, return it to the pot you cooked it in, and mix it with the cream sauce, grated vegan Parmesan and some water. Mix everything well and season with black salt.
- Serve vegan carbonara with cubes of baked tofu and extra vegan parmesan.
