Don’t Make Carbonara the old way

Don’t Make Carbonara the old way… It’s time to end the egg, use tofu instead, its better, tastes awesome, comes out creamier, richer, and better. AND using these mushrooms, I know I made em smokey, but its good, you don’t need to add the smoke if you want a closer flavor, but this NEW Carbonara is how it should be made…

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Vegan Carbonara

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Servings 2



  • 1 cup yellow plum or cherry tomatoes any yellow small variety will work
  • 1 tsp olive oil
  • 1 pinch kosher Salt
  • 1/2 block silken tofu
  • 1/4 cup nutritional yeast
  • 1 tsp mushrooms seasoning
  • 1 tsp Lactic Acid You can also use the liquid from sauerkraut
  • 1/4 tsp Black Salt / Kala Namak
  • 1/4 tsp Chili powder
  • 1 tsp black pepper
  • 1/4 cup Olive oil

Mushroom pancetta

  • 2 large Portobello mushroom caps
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp Liquid Smoke
  • 1 tsp soy sauce
  • 2 Servings Pasta of choice


  • Start with tomatoes in a bowl and add the tsp of olive oil, pinch of salt, and toss them into the oven or air fryer at 400º for about 10 minutes
  • Add everything else except the 1/4 cup of olive oil for the sauce into a blender, a when the tomatoes are done add them as well.
  • Blend on slow speed until smooth, then slowly drizzle in the olive oil to emulsify into a creamy sauce. You will have extra!
  • Slice your mushrooms very thin and toss into a bowl with the remaining ingredients (not the pasta)
  • Get a pan hot with a little olive oil toss the mushrooms in and cover with water (just enough to cover the mushrooms)
  • Let mushrooms boil until all the liquid is boiled out
  • Start your pasta and cook until just under al dente
  • once the shrooms are almost done turn the heat down, let the water boil out, add a touch of olive oil
  • then quickly transfer the almost done noodles (saving the starchy water) into the pan then cover with enough sauce to coat the pasta.
  • While tossing the pasta add enough pasta water to make the sauce creamy and shimmery. Plate and enjoy!
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