Vegan Carbonara RecipeThis vegan carbonara pasta recipe is super easy & quick! Using simple at-home vegan ingredients, this Carbonara pasta only takes 17 minutes!

Carbonara is traditionally made using ingredients like egg, bacon, cheese, and black pepper and will show you how to make vegan carbonara that still has that egg, bacon, cheese taste & smell!

Related Recipe: Vegan Cacio e Pepe Pasta

Carbonara Vegan PastaCarbonara Pasta

VEGAN & NUT-FREE

This vegan carbonara might have many ingredients but don’t let the ingredient list scare you! Most of it is seasoning and simple ingredients to help mimic traditional carbonara, but vegan!

Every ingredient will come together to give you a carbonara that’s thick and creamy, as well as rich and delicious.

The sundried tomato bacon bits in this recipe were inspired by Sam from It Doesn’t Taste Like Chicken. Years ago I saw her recipe and I was blown away by her creativity. To make the sauce, we used soft tofu to get the perfect creamy texture, the sauerkraut brine gives the sauce a sharpness akin to pecorino cheese, the same way we make cheese fondue, and miso adds umami flavour. 

Related Recipe: Pad Thai Carbonara

Vegan CarbonaraINGREDIENTS FOR CARBONARA (VEGAN):

KITCHEN EQUIPMENT I USED:

5.0 from 3 reviews
Vegan Carbonara (17 mins + Easy)
 
Prep time
Cook time
Total time
 
This vegan carbonara pasta recipe is super easy & quick! Using simple at-home vegan ingredients, this Carbonara pasta only takes 17 minutes! Carbonara is traditionally made using ingredients like egg, bacon, cheese, and black pepper and will show you how to make vegan carbonara that still has that egg, bacon, cheese taste & smell!
Author:
Recipe type: Media
Cuisine: Vegan
Serves: 4 servings
Ingredients
Instructions
  1. In a small bowl, whisk together; soy sauce, liquid smoke, paprika, and garlic powder. Add sun-dried tomatoes, and coat them completely. Set aside.
  2. Bring a pot of salted (1/2 tsp -1 tsp) water, to a boil. Cook your pasta until al dente, around 7-9 mins). Reserve 1 cup of cooking liquid.
  3. Meanwhile, into a high-speed blender, add silken tofu, nutritional yeast, corn starch, miso, brine, black salt, and turmeric. Blend on high until combined. Set aside.
  4. Meanwhile, heat up 2 tsp olive oil in a small pan over medium-high heat. Fry up the marinated sun-dried tomatoes until crispy.
  5. Add ¼ cup reserved pasta liquid to the blender and blend until creamy. Slowly drizzle in 2 tbsp of olive oil while blending at a medium-low.
  6. When the pasta is ready, transfer to a large stir-fry pan over medium-high heat. Pour a third of the mixture from the blender, toss to coat, add more or less depending on how saucy you want your pasta. Add reserved pasta water ¼ cup at a time. Cook, stirring constantly until your sauce becomes silky and creamy.
  7. Season to taste with additional black salt, pepper. And top with sun-dried tomato bacon.
Nutrition Information
Serving size: 1 serving Calories: 283 Fat: 11g Carbohydrates: 30g Sugar: 3.7g Fiber: 3.2g Protein: 14g

Edgy Veg Carbonara Recipe

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!


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3 Comments

  • Polly says:

    These bacon bits are next level… you’re queen of carbs

  • Susan says:

    I’ve been on a pasta binge and loved your vegan carbonara Candice! Loved the sundried tomato bacon bits idea but didn’t have all the seasonings so I just used simulated bacon bits (which are vegan-friendly) and the dish was super fast to make

  • Manon says:

    I just… love pasta… so much… i’ve already made all three from your video. can’t pick my favourite

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