Vegan Spaghetti Carbonara 1

Vegan Spaghetti Carbonara

Once again, I tried my hand at a new recipe: spaghetti coated in a creamy sauce, combined with smoked tofu and yeast flakes – my vegan version of the classic pasta dish spaghetti carbonara. 

This was actually my first attempt to prepare a vegan carbonara. I think it can really be seen for it. But decide for yourself! The recipe is also not very complex – in just a few steps, the hearty vegan carbonara is prepared. 

My carbonara is not only vegan but also otherwise all-around healthy, as it is 

  • dairy-free
  • egg-free
  • without wheat
  • full of important and healthy nutrients

How I prepared the vegan spaghetti carbonara and what ingredients I used for it, you will learn in this blog post. Have fun reading!

I Use These Ingredients for My Healthy and Vegan Carbonara 

This recipe I have once again made as simple as possible. The ingredients you should find in any well-stocked grocery store. I have used the following ingredients for my vegan carbonara: 

Whole-grain spaghetti: In the meantime, whole-grain spaghetti tastes much better to me than conventional wheat pasta. It’s all a matter of habit. 

You can find whole-grain spaghetti in just about every supermarket now. Try it out if you have never eaten it before. 

Otherwise, I can also recommend spaghetti made from lentils and chickpeas, for example, which are now also very often available in the supermarket. These also have a higher protein content. 

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Smoked tofu: A few months ago, I was not a fan of tofu at all. I never liked the consistency and I just couldn’t get used to it. However, I then discovered that there is still a significant difference between the varieties. Since I tried smoked tofu, I now eat it regularly. 

Oat cream: I mixed this with cornstarch and yeast flakes for the sauce so that it gives a creamier mass. But you could also try it with vegetable milk, for example. 

Olive oil: I love the taste of olive oil! But make sure that you use an olive oil with the imprint “extra virgin”.

By the way, you can also use olive oil for frying. It is often said that it is not suitable for the pan and that trans fats are triggered by it. However, this is a misconception.

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Yeast flakes: The small yellow-white flakes are quite healthy. They contain a high amount of B-vitamins and have an intense but delicious taste. 

They are often used as a Parmesan substitute in vegan diets.

Onion and garlic clove: Personally, when it comes to onions, I preferred to use the red ones. These are even richer in antioxidants and taste even better to me personally. 

In general, onions, but also garlic contain many antioxidants that have a beneficial effect on our body.

How To Make the Vegan Spaghetti Carbonara

The spaghetti carbonara I prepared in just a few steps. It is quite simple and sure to succeed. Here you can learn how I proceeded: 

First, cut the tofu into cubes. Remove the skin from the onion and garlic clove and dice them as well. Set aside. 

Now put the oat cream, yeast flakes, a little water and the olive oil in a blender and blend briefly. Also set aside.

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Heat the oil in a frying pan. Add the tofu and fry briefly. Then add the onions and garlic clove to the pan and sauté. 

Cook the spaghetti according to package directions. 

As a final step, add the cooked spaghetti to the pan, the sauce from the blender, salt, pepper and a squeeze of lemon juice and mix everything well. You’re done!

More delicious lunch ideas: 

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Vegan Spaghetti Carbonara

In just a few steps to vegan and healthy spaghetti carbonara.
Print Recipe
Prep Time 10 mins
Cooking Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
 

  • 5.6 oz. wholemeal spaghetti uncooked (160 g)
  • 3.5 oz. smoked tofu 100 g
  • 1.7 fl. oz. oat cream 50 ml
  • 2 tbsp. cornstarch
  • 3.4 fl. oz. water 100 ml
  • 2 tbsp. olive oil
  • 1 onion
  • 3 tbsp. yeast flakes
  • 1 clove of garlic
  • Lemon juice
  • salt and pepper

Instructions

  • First, cut the tofu into cubes. Remove the skin from the onion and garlic clove and dice them as well. Set aside.
  • Now add the oat cream, yeast flakes, a little water, and olive oil to a blender and blend briefly. Set aside as well.
  • Heat the oil in a pan. Add the tofu and fry briefly. Then add the onions and garlic clove to the pan and sauté.
  • Cook the spaghetti according to package directions.
  • As a final step, add the cooked spaghetti to the pan, the sauce from the blender, salt, pepper and a squeeze of lemon juice and mix everything well. You’re done!

Nutrition Facts

Calories 582
Carbs 67.8
Protein 27.6
Fat 18.9
Category Main Dishes
Tags dairy-free, egg-free, sugar-free, vegan

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