Vegan Spaghetti Carbonara

This plant based carbonara is just as creamy and meaty as the non-vegan version. For the “meat” aspect of this dish, I chose to go with meat free gammon by Vbites, but any smoked mock meat will work. Alternatively you could substitute this with smoked tofu, if mock meat isn’t for you. For the cheese, I went with the grated hard Italian style cheese by ASDA, but others are available

I’m English, not Italian. So this is obviously not a traditional recipe, but they say imitation is the most sincere form of flattery, so hopefully this won’t cause outrage. Just like I don’t become incensed when someone puts carrots in a Cornish pasty, or makes a Shepherd’s pie that differs from ones I’ve eaten. Enough rambling, onto the recipe 

Yield; Three servings Cook time; 15 minutes

You’ll need;

  1. One teaspoon of oil
  2. One teaspoon of non-dairy margarine
  3. Three cloves of garlic, minced
  4. 180g/6oz mock meat, I used Vbites “gammon” diced
  5. 200ml dairy free cream, I used 200ml tofu cream which is one 300-350g block of silken tofu blended with between 200-250ml unsweetened plant milk. Store the rest of the tofu cream in the fridge and use in sauces, curries or soups
  6. Half a teaspoon of dried parsley
  7. Half a teaspoon of dijon mustard
  8. 30g/1oz dairy free parmesan, I used ASDA’s dairy free parmesan
  9. 200g/7oz (dry weight) spaghetti
  10. Salt and pepper to taste

Method;

  • Add the oil and margarine into a frying pan over a medium heat. Pop the garlic in and allow it to cook for a couple of minutes. While you’re working on the sauce, boil the pasta as per the instructions on the packet
  • Then add the mock meat and give it five minutes to cook, stirring often
    DSC_0188-picsay.JPG
  • Next, add in the cream. Depending on what cream you use, you may want to thin it down with a little water or stock. My tofu cream had more of a double cream consistency, so I thinned it down with 100ml vegetable stock
  • Stir the parsley, mustard and cheese through the sauce. I seasoned with a tiny pinch of salt, and plenty of cracked black pepper
    DSC_0192-picsay.JPG
  • Once the pasta is done, it’s ready to be drained and stirred through the sauce. Stir well the coat the pasta, then serve

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