Vegan Carbonara

by Edward Daniel
Caption of Vegan Carbonara. Image by Edward Daniel (c).

Caption of Vegan Carbonara. Image by Edward Daniel (c).

Vegan Carbonara
Prep time
Cook time
Total time
Vegan Carbonara is another one of my traditional dishes. There is nothing better then making this sauce with some pasta and relaxing into the day. I use shiitake bacon and coconut bacon to add texture and depth to this lush dish – a bit of nutritional yeast with butter beans/cannellini beans, cauliflower and roasted garlic as its base. This Vegan Carbonara is surely to delight.
Recipe type: Main, Starter
Cuisine: Vegan, nutfree
Serves: 4
  • 50g butter beans soaked in water overnight
  • 50ml retained butter bean water
  • 200g cauliflower florets
  • 4 or 5 cloves of garlic, plus oil for drizzling
  • 20g nutritional yeast
  • 3tbs oil
  • Salt
  • White pepper
  • For the mushroom bacon and coconut bacon
  • 50g shiitake mushrooms, sliced
  • 25g coconut flakes
  • For marinade
  • 1tbs olive oil
  • 1tbs tamari
  • 2tbs maple syrup
  • 2tbs apple cider vinegar
  • ½tsp paprika
  • Pinch of salt
  • Garnishing
  • Parsley
  1. Soak the butter beans overnight.
  2. The following day, preheat oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Pressure cook the beans for about 30 minutes. Leave in the cooker with the water. Set to one side.
  4. In a bowl make the marinade for the mushroom and coconut bacons by mixing together the oil, tamari, apple cider vinegar, paprika and a pinch of salt. Toss in the mushrooms and coat with the marinade. Remove and place on a baking tray lined with baking paper. Repeat with the coconut in the same marinade and similarly place on a baking tray. Bake in the oven for no more than 5 minutes. Set to one side.
  5. Drizzle some oil over the garlic cloves and roast in a small baking tray in the oven. Bake until golden brown. Carefully remove the skin and set to one side.
  6. Steam the cauliflower for about 15 minutes.
  7. Drain the beans into a large mixing dish, separating out the bean liquid. Weigh 50ml of the bean liquid – but use the tail end of the liquid as that will retain the flavour.
  8. Please the beans and bean liquid into a food processor, with oil and cauliflower, garlic and nutritional yeast. Add a pinch of salt and a little pepper. Whizz until the carbonara sauce becomes a soft consistency. Place into a serving dish.
  9. Garnish the vegan carbonara sauce with parsley.
  10. Serve the vegan carbonara sauce with pasta of your choice. Top with the mushroom and coconut bacons.




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