If you watched my latest Youtube video – CLICK HERE – you will have seen that i tried a new product which is “vegan bacon”. The package makes it look not so appetizing, but it was actually really good. And i was surprised that i liked it so much.
However i can now understand why it has pretty much been sold out in all the stores i have looked in – trying to find it again. I didn’t even know i wanted or needed this product in my life, hahaha.
Crazy how much the vegan alternatives are improving and expanding!
The vegobacon is made from seitan, i.e vital wheat gluten, so for those with gluten allergy they can’t eat it. Which kind of sucks… because i think about the meat eaters who love their bacon and also are gluten allergic/intolerant… but maybe in the future there will come a similar alternative but without gluten!
I do have to admit, i am so lucky that i don’t have any allergies or intolerances. Because when i was filming the video and trying the products i realised i hadn’t even checked to see what it was made of because i am not allergic to soya, wheat, nuts or anything like that. All i needed to know was if it was vegan or not. So in that sense i am very lucky as i can eat eat all the vegan options.
I am not a huge spaghetti lover, it is definitely not something i buy or eat alot of. (However i do have a recipe for a super tasty lentil bolognaise with spaghetti, recipe HERE). However, i thought it would be fitting to make a vegan carbonara!
In the past i have tried making a sort of carbonara using aubergine bacon, RECIPE. Though in all honesty, it is kind of an embarrassment to call it a carbonara as it didn’t have any of the components that a “real” carbonara has.
And granted, this recipe neither has eggs, cheese, bacon or oil (or cream for the recipes that have cream).
However, this is a veganized version and even if i may not have had carbonara in years…. this was still VERY GOOD. And i loved the touch of the smoky, crispy vegan bacon!
Spaghetti of choice – i used bean pasta
1 package (120g) vegan bacon. (Or you could use tofu)
c.a 500ml plantbased cream
1/2 small yellow onion
1/2 tsp liquid smoke
3-4 tbsp nutritional yeast
1-2 tbsp parsley
Oil for frying
Salt and pepper
*Optional, cornstarch or flour to thicken the sauce if necessary
Optional: 1-2 tsp soya sauce (for colour and taste)
Boil the spgahetti according to instructions. Once boiled, pour away the water.
In the mean time, fry the vego bacon (or tofu) in some oil until crispy. Then set aside.
In the frying pan fry onion (diced) in some oil. Once golden brown add the plantbased cream along with liquid smoke, nutritional yeast, salt and pepper as well as some parsley. Allow to simmer and thicken. Do a taste test and adjust the seasoning according to preferance.
Once the sauce has thickened slightly add the pasta and mix until combined. Finally add the vegobacon along with some extra parsley and mix until combined.
Serve warm and enjoy!
If you try this recipe, don’t forget to let me know and tag me on instagram: Itsahealthylifestyle