A classic meal that can be ready in minutes. Vegan Carbonara can be made loads of ways, but here we make it with tofu, so it’s creamy and rich, but light at the same time. We all need staple recipes like this!? Something quick and satisfying that everyone enjoys.
Some of you have been asking about this recipe for a while now, I used to cook it at Trigonos quite a bit, so I’m pleased to finally get around to it (with a little help from our friends;).
We’d like to thank Jen at Veganuary for sharing this recipe, this is Jen’s photo, over on Instagram. We’ve been massive fans of Veganuary for years now, so to see it blossom in such a way is incredible. We even saw Matthem being interviewed on the BBC!
As you probably know, we cook all over the UK at events and this recipe was from a cooking and yoga weekend at Trigonos in December.
It’s true, we are not Instagramers but maybe one day we’ll make it over there. What do you think? Shall we venture into Insta-land? It does looks awesome! Some incredible vegan cooks over there doing amazing things.
VEGANUARY 2018 – HOW DID IT GO?
Did you try out Veganuary this year? How was your experience? You weren’t alone, over 150,000 people were joining you. We know a load of people who gave it a go and some have stayed full-time vegans and many are just eating loads more plant-based meals.
Everyone we have talked to feels the benefit of a vegan diet, especially when tried out for a whole month, sometimes it can be hard at first with cravings for our favourites foods and the body adjusting, but then, PING! Plant power takes over and we feel lighter, more energy, better digestion, brighter eyes and skin and the list goes on. How cool is that/ this!
This recipe is a real staple for us, we love to change up the pasta and make it with a full range, from wholewheat to pea, corn to buckwheat, there are so many choices out there now and many are really good quality. There was a time when gluten-free pasta would be quite soggy and have a dodgy texture. Not any more.
This sauce can be taken in so many directions, but we like it as it is, a nice touch of garlic and the freshness of the parsley. We love to green it up too, because we put greens in everything!
BIG THANKS TO ALL FACEBOOKERS:)
We just hit the 2000 mark over on our Facebook page, 2000 happy cooks with healthy outlooks, good vibe vegans, it’s quite a landmark for us. Thank you to you all for your amazing support over the years, feel free to share the BHK blog with all your friends, fans, followers and families. We couldn’t and wouldn’t do this without you.
I’m in the BHK today, recipe testing and coming up with new things. More recipes coming soon right here, I’m really feeling quite Japanese at the minute…….but until then, carbonara!
Jen used slices of vegan sausage in this picture and left out the greens.
We love it with Mushroom Bacon. Yum! Our version coming soon.
If you can’t find silken tofu, firm tofu also works just fine.
If you or the people you’re cooking for are still a little freaked out by tofu, this is a good dish to cook for them. Just don’t show them the nutritional yeast flakes just yet!! Maybe after dinner. We’ve all heard the stunning ‘looks like fish food’ jokes a zillion times before. But they taste awesome!
Gluten-free option, just use gluten-free pasta. We are digging pea pasta at the minute. Great colour!!
Classic Vegan Carbonara
The Bits – For 4
300g silken tofu (drain off excess liquid)
125ml soya / almond milk
½ lemon (juice)
3 tbs nutritional yeast flakes
3 large cloves garlic (crushed)
2 tbs olive oil
1-2 teas salt
Pasta of choice – roughly 80g per person
2 handfuls watercress/ spinach leaves
2 handfuls smoked sun-dried tomatoes
1 handful fresh parsley (chopped)
In a small frying pan, warm the olive oil on medium heat, add the garlic and gently fry for 1-2 minutes until nicely golden. Allow to cool a little.
Place all the bits for the carbonara sauce, including the cooked garlic oil, into a blender. Blend until smooth. Taste, adjust salt. How creamy is that!!!?
Cook your pasta, drain and stir in the carbonara sauce. Now stir in the watercress and leave with a lid on for a minute or so. If the carbonara gets thick or sticky, this might happen if you don’t serve it straight away, pour a splash of plant milk in and gently stir.
Serve in shallow bowls, topped with sun dried tomatoes/ mushroom bacon and parsley. Best with black pepper, vegan parmesan and a nice crisp salad.
Tofu is a real genius food for so many reasons. We can all get our hands on it really easy now in the UK, you’ll find it in most supermarkets. Not only is it a versatile ingredient, bringing a unique texture and flavour to dishes, its also completely packed with nutritional properties to make you shine. It’s full of protein to start with, also minerals like manganese, phosphorous and selenium. It even contains all of the amino acids and good levels of iron and calcium.