Vegan Carbonara Recipe

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Who said comfort food couldn’t be full of goodness? We are going to show you exactly how it can with our delicious Vegan Carbonara recipe.

We love the creaminess of carbonara. But how can you get the same result for less calories? We played around in the kitchen and feel this recipe matches up. Better still, it takes just 20 minutes, which means less time in the kitchen and more time enjoying your evening.

Serves: 2


200g soybean pasta

Tomato bites: 44g sun-dried tomatoes Soy sauce (1 teaspoon)

Sauce: Olive oil Garlic (2 cloves) 1 onion 35g plain flour 350ml soy or almond milk Yeast (1/2 tablespoon)

Salt and pepper to taste


Boil a large pot of water and cook the pasta as specified on the packaging.

For the tomato bites, mix together the sun-dried tomatoes and soy sauce and leave in a separate bowl to marinate.

Dice the onions and finely slice the garlic before adding them to a large pan on medium heat with a drizzle of olive oil. Cook for 5 minutes. Then, sprinkle over the flour to coat the onions.

In a bowl, whisk the milk and yeast together with a pinch of salt and pepper. Then, add the mixture to the pan and let the sauce simmer for 5 minutes or until thickened.

Finally, drain the pasta and add the sauce and marinated tomatoes and mix together.

Season to taste, garnish with parsley and serve hot.

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