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Vegan Carbonara With Mushroom 'Bacon'
This vegan carbonara with crispy 'bacon' made from oyster mushrooms is incredibly delicious, creamy, and great for a weeknight dinner. You need just simple ingredients and 15 minutes to make this meal from start to finish!
For the oyster mushroom 'bacon'
Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.
Add the oyster mushrooms to a mixing bowl together with the cumin, paprika, Worcestershire sauce, maple syrup and tamari. Mix together, then transfer to the baking tray and bake for 10 minutes, until crispy.
Meanwhile, cook the pasta according to packaging instructions, until al dente.
At the same time, heat the olive oil in a large saucepan over a medium-high heat and add the onion, garlic and carrots. Cook for 5 minutes, until softened.
Now add the plant based milk, apple cider vinegar, nutritional yeast, and tapioca flour. Cook and stir over a low-medium heat for around 4-5 minutes more, until the sauce begins to thicken.
Drain the pasta when ready (but don't rinse it) and transfer to the pan with the sauce, followed by the mushroom bacon. Toss together, seasoning with salt and pepper. Serve when all the pasta is thoroughly coated in the sauce.
- You can easily make this dairy-free carbonara gluten-free by using gluten-free pasta.
- While sautéing the onion and carrots, you can add any other vegetables of your choice - for instance, zucchini and bell peppers.
- This dish is best eaten straight away, but you can keep it in the fridge in an airtight container for 2-3 days and reheat in the microwave, or on the stove, adding a little bit more plant based milk.
Calories: 390kcal, Carbohydrates: 71g, Protein: 13g, Fat: 6g, Saturated Fat: 1g, Sodium: 704mg, Potassium: 519mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3154IU, Vitamin C: 4mg, Calcium: 153mg, Iron: 2mg