Naual Hansen

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Quick tasty vegan spaghetti Carbonara can be served both for lunch or dinner. It consists healthy proteins, carbs, as well as fats. The nutritional yeast is substituting parmesan cheese from the original vesion. 

The dish has a creamy texture thanks to the very thick cooking vegan cream, and is very flavorful due to kala namak salt (substitute for eggs). Freshly ground pepper and toasted sesame oil give some more powerful aromas to it. There is a pinch of turmeric in the sauce and therefore it has a bright sand/yellow colour. 

It’s one of my favorite comfort- food quick dishes that can be ready in a less then 30 min, and, somehow it’s quite addictive. Usually I garnish it with some extra nutritional yeast, more kala namak salt and freshly ground pepper, sometimes I drizzle it with a bit of toasted sesame oil. 

It can become even more creamy just by adding some extra cooking vegan cream. The amount of seasonings can be reduced or increased by personal preferences.




  • 120 gr spaghetti.
Cook 120 gr of spaghetti by following instructions from the package. 
For the Carbonara sauce:
  • 130 ml of thick vegan cooking cream (I used thick oat cream);
  • 2 tbsp. od nutritional yeast;
  • 1/8 teaspoon of salt;
  • pinch of  turmeric – on top of knife  (for the colour);
  • 1/2 of teaspoon of kala namak (black salt);
  • 1/2 teaspoon of ground pepper.
For the plantbased bacon:
  • 2 tbsp. of toasted sesame seed oil;
  • 80-100 gr of smoked tofu (cut in small cubes/pieces).
For the garnish:
  • Some ground pepper, kala namak  (black salt), chopped fresh parsley.

Preparation time

5 min.

Cooking time

25-30 min.




Instructions for the Carbonara sauce:
  • Combine and mix well all ingredients for carbonara sauce. Set aside while preparing plantbased “bacon”.
Instructions for plantbased “bacon”:
  • On a non-stick frying pan heat sesame seed oil, then add chopped smoked tofu and fry it on middle to high temperature until it reaches crispy texture. Stir and flip often while frying for approx. 7-9 minutes or until it becomes very crispy. The colour of tofu should change to brown (golden brown to dark brown). Set aside.
1. Pour the vegan Carbonara sauce into the pot of drained hot spaghetti and stir well. Then add one half of fried vegan bacon all together with the oil from the frying pan (if tofu hasn’t absorbed all of it), and stir.
2. Place spaghetti on serving plate and sprinkle with the rest of plantbased bacon.
3. Garnish with chopped fresh parsley and freshly ground pepper (and vegan parmesan – optional).
4. Serve warm.

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