Easy Vegan Carbonara with Soy Curl Pancetta
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
Italian
Easy Vegan Carbonara with Soy Curl Pancetta
Description
The recipe starts by breaking soy curls into small pieces and marinating them in a mixture of soy sauce or tamari, maple syrup, smoked paprika, and black pepper to simulate pancetta's smoky, sweet, and salty profile. The soy curls are then dry sautéed until golden and crisp. Meanwhile, spaghetti is cooked al dente, reserving some cooking water for the sauce.
The carbonara sauce combines soft tofu, nutritional yeast for cheesiness, apple cider vinegar for tang, turmeric for color, onion powder, black salt (Kala Namak) for an eggy flavor, and unsweetened soy milk blended until smooth. This sauce coats the drained pasta, with reserved pasta water added to adjust consistency. The savory, slightly caramelized soy curls are tossed in or used as garnish, creating a creamy and flavorful vegan carbonara.
Serving suggestions include optional garnishes like vegan parmesan, fresh herbs, and red pepper flakes for added flavor and heat. The dish should be served immediately as the pasta absorbs the sauce over time. Leftovers are best refrigerated for up to 3-4 days and requickened with broth or non-dairy milk to maintain sauce consistency upon reheating.
Ingredients
For the Vegan Pancetta
- 4 ounces soy curls about half a package of Butler's
- ⅓ cup soy sauce or tamari for gluten-free, low-sodium
- 2 tablespoons maple syrup
- 2 teaspoons smoked paprika
- ½ teaspoons black pepper
For the Vegan Egg Sauce
- 300 grams tofu soft
- ¼ cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 1 teaspoon Turmeric
- 1 teaspoon onion powder
- 1 teaspoon black salt also known as Kala Namak
- ⅓ cup soy milk or non dairy milk of choice, unsweetened
For the Pasta
- 410 grams spaghetti gluten-free if preferred, or spaghettini, (14.5 oz
Optional Garnishes
- vegan parmesan cheese
- black pepper fresh parsley, fresh basil, and/or red pepper flakes
- parsley
- basil
- red pepper flakes
Instructions
- Break up the soy curls with your hands into small pieces, and place them in a medium bowl. (They don't need to be evenly sized).
- In a small bowl, stir together the pancetta marinade: tamari, maple syrup, smoked paprika, and black pepper. Pour the mixture over the soy curls pieces, stir until evenly coated, and set aside for 5 minutes. Then stir again to get the soy curls to soak up all the marinade.
- Bring a large pot of salted water to a boil and cook your pasta according to package directions for 'al dente' pasta.
- Meanwhile, heat a deep skillet on your stovetop, and once hot, add the soy curls to the pan. Dry sauté for about 5 minutes, stirring often, until golden brown, without burning them. Then turn off the heat and set it aside. (If you want to garnish the plates with soy curls later, reserve and set aside a handful of pieces.)
- Add all the sauce ingredients to your blender and process until smooth. Set aside.
- When the pasta is cooked, RESERVE 1 cup of the cooking water before draining. Add the cooked spaghetti to the skillet and pour the carbonara sauce on top. Then add the cup of pasta water to your empty blender, give it a good swirl, or reblend for a few seconds to collect the extra sauce and seasoning on the sides of your blender. Pour this into the skillet and mix well.
- Serve with black pepper, fresh herbs, and/or vegan parmesan cheese.
Notes
- Salt the pasta water well to enhance the pasta's flavor before cooking.
- Cook pasta to al dente for the best texture; undercook slightly if instructions do not specify.
- Reserve some pasta cooking water to adjust the sauce consistency when blending.
- Black salt (Kala Namak) is key to the sauce's egg-like flavor; substitute with sea salt if unavailable but expect taste differences.
- Serve immediately as pasta absorbs sauce; reheat leftovers with added broth or non-dairy milk to loosen the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383cal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Sodium | 893mg | 37% |
| Potassium | 395mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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