Vegan Carbonara with Mushroom 'Bacon' Bits Recipe

One of my favorite quick and easy weeknight meals has always been pasta carbonara.  It's rich, creamy, comforting, everything you want in a great pasta dish there is just one problem.  Pasta carbonara is packed full of cheese and egg.  Seeing as though we are plant-based now, that just won't work anymore, but that doesn't mean carbonara is off the menu.  No, in fact, my Easy Vegan Carbonara with Mushroom 'Bacon' Bits Recipe may actually be even better than the real thing!

Oh and those mushroom bacon bits...YUM!  I know you're gonna love this one so...

Let's Get Started!

For this Easy Vegan Carbonara with Mushroom 'Bacon' Bits Recipe you will need a few simple ingredients:

For the Mushroom 'Bacon' Bits:

• 8 oz. mushrooms, minced
• 1 1/2 Tbsp. Olive Oil
• 1 1/2 Tbsp. Low Sodium Soy Sauce
• 1/2 Tbsp. Maple Syrup 
• 1/2 tsp Liquid Smoke (If you don't have liquid smoke you can use smoked paprika.)

For the Sauce:

• 1c Cashews, soaked
• 1c Plant Milk
• 4 Tbsp Nutritional Yeast
• 1 Tbsp Dijon Mustard
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/8 tsp Turmeric
• 1/4 tsp Black Salt (optional)
• 1/3 c Chopped Parsley

To begin you will need to soak your cashew in boiling water for 30 minutes. 

While the cashews are soaking, go ahead and mince your mushrooms into bit-sized pieces.  

Place the minced mushrooms into a bowl.

Add the soy sauce, 

Liquid smoke, 

and garlic powder.

Mix mix everything together and allow the mushrooms to marinate for about 30 minutes. 

Now place the marinated mushroom 'bacon' bits onto a lined baking sheet.  

Place the lined baking sheet into a 400 degree oven and bake for 25-30 minutes until crispy and golden brown. 

Cook your pasta according to the directions on the package.  

Oh, and pro-tip, if you are having steamed Broccoli on the side, go ahead and throw it into the pasta water as well.  Save yourself a dish or two.  

Once the mushrooms have finished baking they should look like this.  

Sit to the side until the pasta and sauce are finished.  

Now drain the cashews and place in a blender. 

Add the plant milk, 

nutritional yeast, dijon mustard, onion powder, garlic powder, turmeric, black salt, and pepper.  

Blend for one minute until smooth.  

I am using a high powered blender, if you do not have one this may take a little more than a minute, but it will work. 

Once the pasta has finished cooking drain and return to the pot. 

Pour the vegan carbonara sauce over the cooked pasta and toss until everything is coated. 

Top with the mushroom bacon bits and you are ready to eat.  The rich and creamy sauce pair with the smokiness of the mushroom bacon bit, WOW! ThisVegan Carbonara with Mushroom 'Bacon' Bits is EASILY one of my favorite plant-based meals and i know you're going to love it too so get in the kitchen and give it a try TONIGHT!

And as always, 

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

Easy Vegan Carbonara

The Vegan Carbonara Recipe is rich, creamy, and ready in about 30 minutes. Oh, and let's not forget those yummy mushroom 'bacon' bits!

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• For the Mushroom 'Bacon' Bits:
• 8 oz. mushrooms, minced
• 1 1/2 Tbsp. Olive Oil
• 1 1/2 Tbsp. Low Sodium Soy Sauce
• 1/2 Tbsp. Maple Syrup
• 1/2 tsp Liquid Smoke (If you don't have liquid smoke you can use smoked paprika.)
• For the Sauce:
• 1c Cashews, soaked
• 1c Plant Milk
• 4 Tbsp Nutritional Yeast
• 1 Tbsp Dijon Mustard
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/8 tsp Turmeric
• 1/4 tsp Black Salt (optional)
• 1/3 c Chopped Parsley

Instructions

For the Mushroom 'Bacon" Bits:

1. Mince the mushrooms.
2. Place in a bowl with the olive oil, soy sauce, maple syrup, and liquid smoke.  
3. Let marinate for 30 minutes. 
4. After 30 minutes place on a lined baking sheet and bake in a 400 degree oven for 25-30 minutes until brown and crispy.  
5. Sit to the side until the end. 

For the Pasta:

1. Soak the Cashews in boiling boiling water for 30 minutes. 
2. After 30 minutes drain the cashews and place in a blender. 
3. To the blender add the plant milk, nutritional yeast, dijon mustard, onion powder, garlic powder, turmeric, black salt and pepper. 
4. Blend for 1 minute until smooth.
5. Cook pasta according to the directions on the package.  
6. When the pasta has finished cooking, drain and return the pot.
7. Pour the sauce over the pasta and toss until everything is coated.  
8. Plate the pasta up and top with the mushroom 'bacon' bits.
9. Serve and Enjoy!