Vegan Carbonara Recipe

With all the classic flavours of a carbonara, this vegan version is perfect for a chilly winters night and only take 40 minutes.

The ingredient of Vegan Carbonara Recipe

• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 2 tsp garlic powder
• 1 2 tsp onion powder
• 1 tbsp brown sugar
• 1 2 cup coconut flakes
• 300g silken tofu chopped
• 1 4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 2 tsp sea salt
• 1 4 cup unsweetened almond milk
• 375g spaghetti see note
• 1 tbsp extra virgin olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• roughly chopped fresh flat leaf parsley leaves to serve

The Instruction of vegan carbonara recipe

• preheat oven to 180c 160c fan forced line a large baking tray with baking paper
• combine soy sauce paprika garlic powder onion powder and sugar in a bowl add coconut stir until well coated spoon onto prepared tray spread out to form a single layer bake stirring halfway through for 10 minutes or until coconut is golden set aside to cool it will crisp on standing
• meanwhile place tofu yeast lemon juice salt and almond milk in a food processor process until very smooth
• cook pasta in a large saucepan of boiling water following packet directions drain reserving 1 4 cup cooking liquid
• heat oil in a large deep frying pan over medium high heat add onion cook stirring for 5 minutes or until softened add crushed garlic cook for 30 seconds or until fragrant remove from heat add pasta tofu mixture and reserved cooking liquid to pan toss until well combined add 3 4 of the coconut mixture gently toss to combine season with salt and pepper
• divide pasta among serving bowls top with remaining coconut mixture sprinkle with parsley serve

Nutritions of Vegan Carbonara Recipe

fatContent: 523 41 calories
saturatedFatContent: 11 6 grams fat
carbohydrateContent: 3 7 grams saturated fat
sugarContent: 80 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 18 6 grams protein
sodiumContent: n a

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