Vegan Carbonara

Creamy, salty, eggy, but made entirely with plant based ingredients! The secret
to this delicious dish…cauliflower. The ingredients list is fairly simple and
the recipe takes only about 30 minutes from start to finish.

Servings: 8 People

Author:

Prep Time –
10 minutes

Cook Time –
20 minutes

Total Time –
30 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Noodles Vegan plantbased Dinner spaghetti wfpb veganfood

Instructions

1 In a small pot heat the cauliflower, onion, garlic, and vegetable stock over
medium heat, covered, and simmer for 15 minutes. While cauliflower cooks start
to boil water to cook the noodles and make the tempeh.
2 Fill a large pot with 2 quarts of water and 2-3 tablespoons of salt. Bring to
boil and cook the noodles until al dente. Reserve 1/2 cup of the pasta water
before draining.
3 Optional tempeh instructions: Slice the tempeh into thin strips then into 1/4"
squares. The smaller and thinner they are the better they will soak up the
seasonings. Heat a small non-stick frying pan over medium high heat. Add in the
sliced tempeh and cook for 2 minutes, flipping once, then evenly distribute the
soy sauce and cook for 1 min longer. Sprinkle the rest of the spices over the
tempeh, toss to coat, then drizzle the olive oil over. Cook for only 1 min
longer. *If using the liquid smoke add in with the soy sauce at the beginning.
4 Once the cauliflower has boiled add in the nutritional yeast, miso, garlic and
onion powder, corn starch and salt. Puree using an immersion or upright blender.
An immersion blender is easier because you can puree it right in the pot. Add in
the 1/2 cup of pasta water and puree again until smooth.
5 Pour the sauce over the drained noodles, either in the large pot or a serving
dish, and reserve about 1/4-1/2 cup of sauce to top individual servings. Toss
then add in optional seasoned tempeh. Serve with a drizzle more of sauce, some
fresh cracked pepper, and any other additional garnishment.

Vegan Carbonara

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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