Vegan Carbonara with King Oysters & Viv-vera bacon bits!
This is a top notch uber tasty vegan version of this classic dish – no-one will know it's not the real deal – it's so good it will fool them all!
- Large pan
- pasta pot
For the ‘Egg’ Sauce:
- 100 g Raw Cashews soaked 1 hr in boiling water
- 15 g Nutritional Yeast
- 1/2 tsp Turmeric
- 1 teasp Dijon Mustard can add a little more
- 1/2 tsp Garlic Powder can add a little more
- 1/2 tsp Onion Powder can add a little more
- 1/2 tsp Black Salt Kala Namak
- 250 ml Elmlea or Alpro single cream.
- 25-50 ml Some extra oat milk to thin the sauce the pasta soaks up some liquid
- 25 g vegan plain yogurt. optional
For the Pasta:
- 250 g Spaghetti or tagliatelli
For the Mushrooms & “bacon” bits:
- 1 Tbsp Vegan Butter
- 4 large oyster mushrooms sliced into strips or 5 flat or portobello
- 175 g I.e. one complete pack of Vivera Bacon Bits.
- 4 cloves Crushed Garlic
- 1/2 tsp Smoked Paprika
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
To make the "egg" sauce.
- Add all the ingredients for the ‘egg’ sauce to the blender and blend until smooth and set aside.
- Put the spaghetti/tagliatelle on to cook according to the package instructions – though note the spelt tagliatelle needs more like 11 to 12 minutes though not 7 as on the packet. Same deal with the spaghetti.
Preparing the oyster mushrooms and bacon bits
- Add the vegan butter to a pan and heat until melted.
- Add the sliced mushrooms, crushed garlic and smoked paprika and fry until the mushrooms are softened.
- Cook the Vivera bacon bits as per the packet – around 6mins on medium heat with a little oil. I used 6 minutes inthe actifry set on 180°C
- Add the cooked spaghetti/tagliatelle into the same pan along with the mushrooms, bacon bits and “egg” sauce and heat as you toss them together.
- Add the sea salt and black pepper.
- Make sure they are mixed well.
- Serve with chopped parsley and a sprinkle of black pepper and grated vegan parmesan (violife)
- I find that all packets of pasta overestimate the quantity needed per person – for obvious reasons – and totally underestimate the cooking time. I usually do my wholemeal pasta for 12 minutes not the 8 on the packet or it’s way too al dente.
- This can be too sticky if not enough liquid is added, so don’t be afraid to add more water or plant milk to get the consistency right – creamy but not too runny or too thick and sticky – the right balance is very important.