Vegan Pasta Carbonara

Name: Vegan Pasta Carbonara
Prep time: 20 min
Cook time: 15 min
Yield: 12
Cuisine: Canadian,Italian,
Ingredients: 1 pound (16 ounces/450 grams) spaghetti; 1/2 package (7 ounces/200 grams) soft tofu; 1/2 cup (125 ml) Coconut Milk; 1/4 cup (60 ml) sauerkraut brine; 2 tbsps (30 ml) nutritional yeast; 1 tbsp (15 ml) white miso paste; 1/2 tsp (2 ml) black salt; 1/2 tsp (2 ml) pepper coarse black; 1/4 tsp (1 ml) paprika smoked; 1 tbsp (15 ml) fresh lemon juice; 1/4 cup (60 ml) canola oil; 1/4 cup (60 ml) almond flour; 2 tbsps (30 ml) nutritional yeast; 1/4 tsp (1 ml) garlic powder; 1/4 tsp (1 ml) onion powder; 1/2 tsp (2 ml) salt; 1/4 (60 ml) canola oil; 3 oz (85 g) tempeh finely chopped; 1 package (12 ounces/340 grams) shiitake mushrooms cut into 1/4-inch (1/2-cm) thick matchsticks; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) pepper coarse black; 1/2 tsp (2 ml) hickory liquid smoke; 1/2 tsp (2 ml) light brown sugar

Culinary innovation meets simplicity when full fat is on the menu, like this comforting vegan take on carbonara that uses coconut milk, nutritional yeast, soft tofu, and mushrooms to recreate the creamy, bacon-forward flavour and texture of traditional pasta carbonara.

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This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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