Vegan Carbonara With Mushroom Bacon Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
10 oz spaghetti, or any other pasta of your choice (gluten-free if necessary)1/2
1 tbsp olive oil
1 large onion, diced
1 large carrot, peeled and diced
1 1/2 cups plant based milk
1 tbsp apple cider vinegar
1/4 cup nutritional yeast
1/4 cup tapioca flour
1/2 tsp salt, or to taste
1/2 tsp pepper, or taste
5 oz oyster mushrooms
1/2 tsp cumin
1/2 tsp paprika
1 tsp Worcestershire sauce, ensure vegan
1/2 tbsp maple syrup
1 tbsp tamari
1Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.
2Add 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.
3Meanwhile, cook the pasta according to packaging instructions, until al dente.
4At 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.
5Now 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.
6Drain 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.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.