The Best Vegan Carbonara (JUST Egg)

This pasta was adapted from classic carbonara recipes: egg, cheese, pancetta. It is a perfect balance of smokey, salty, and egg-y. No one part of the recipe is too tricky but I recommend taking the time to make the vegan bacon from Edgy Veg because frankly, no store-bought product holds a candle to her recipe.

Makes 4-6 servings

Before You Start

Vegan Bacon from The Edgy Veg

• This recipe calls for 8-10 sheets of rice paper but for your carbonara, you will need around 3 oz of rice paper (18 sheets of 6-inch diameter paper). There is plenty of marinade, so you will not need to increase the amounts of any other ingredients.

Ingredients

• 16 oz Linguine

  • Boiled in salted water

• 2 cups frozen green peas, thawed

  • Salt, pepper, dash of liquid smoke to taste

Sauce

• 1/2 cup JUST Egg

• 4.8 oz silken tofu

• 2 tsp white, mellow miso paste

• 2 tbs nutritional yeast

• 1/4 tsp liquid smoke

• 1 tsp sea salt

• Black pepper to taste

“Seasonings”

• 1 tbs butter

• 2 shallots, minced

• 3 large garlic cloves, minced

• 3 oz or 1 cup vegan bacon

• 1 cup water

Toppings

• Remaining bacon

• Black pepper

Preparation

1. Prepare vegan bacon according to the Edgy Veg recipe. Afterward, cut the bacon into small, 1/2 to 3/4-inch long strips.

2. Mix sauce ingredients in a blender and boil noodles. While the noodles are boiling, prepare the seasoning ingredients by mincing the garlic and shallots. Strain the noodles and have them ready by your stove.

3. On medium-high heat, melt the butter in a large pot and saute garlic and onions until golden and fragrant. Add 1 cup of the bacon and 1 cup of water and bring to a simmer on high heat.

4. Add noodles and fold in the seasonings, reduce heat to low.

5. Add the sauce in 3 to 4 parts, mixing the noodles vigorously in between each addition to coat evenly.

6. Serve immediately with peas and bacon on top.

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Annalise