I made this vegan carbonara earlier this week and I haven’t been able to stop thinking about it. It’s on the menu again for this weekend. I adore pasta and really wanted to make the best vegan version of carbonara that I could. This carbonara takes the time to cook pasta to get ready and will make you want to come back for more. the plant-based bacon adds a huge protein hit and really helps bring the ingredients together.
Carbonara doesn’t scream vegan, eggs and cured pork mixed with hard cheese. However, there are so many vegan options out there that anything can be veganised! I used pork lardons from This, they are incredible and work fantastically in a carbonara. You can find out about them here. The website also shows where you can purchase them from near you. If you don’t have a stocklist nearby then any bacon alternative would work here. If you can find these I would really recommend them.
The most important ingredient here is one that cannot be substituted. Kala Namak, or black salt, is essential for this dish. The salt has a sulfurous quality to it which mimic the taste of eggs. Mixed in with a vegan cream alternative and it works wonderfully as an egg mixture. I buy my Kala Namak from Amazon, you can find it here, this is an affiliate link from which I could earn a commission. I mixed this into the plant-based cream so that the flavour would really infuse into the dish. Just a small amount of this salt can make a huge difference, it tasted like there were eggs in the dish!
I really hope that you enjoy this carbonara as much as I did. This vegan carbonara is simply incredible and is easily one of my favourite meals I have ever made! let me know in the comments what you think.
Vegan Spaghetti Carbonara
Ingredients
- 200 g Spaghetti
- 1 tbsp Olive Oil
- 1 tbsp Crushed Garlic
- 1 medium Red Onion, chopped
- 250 ml Oat Cream
- 120 g Plant Based Bacon
- 1 tsp Kala Namak (Black Salt)
- 30 g Vegan Parmesan
Instructions
- Cook the spaghetti according to the package instructions
- Add the olive oil to a frying pan over a medium heat
- Cook the onion for two minutes
- Add in the galic and cook for a further minute
- Add the plant-based bacon and cook for 5 to 8 minutes
- In a bowl mix the oat cream with the black salt
- Add the cream to the frying pan and mix it with the onions and bacon
- Add in the spaghetti and stir it into the mixture
- Stir in the parmesan
- Serve and enjoy! Add more parmesan to the top if you would like
