Vegan Sausage Carbonara
Vegan sausage replaces the bacon in this eggy, cheesy pasta with no egg or cheese!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 4
Calories: 461kcal
Author: Lauren Boehme Hartmann
- 8 Ounces(about 1/2 a block) Firm tofu (not extra firm)
- 1/2 Cup Vegetable broth
- 2 Tablespoons Pickle juice
- 1/4 Cup Nutritional yeast
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- Pinch of Red pepper
- 12 Ounces Linguine or other long pasta
- 1/4 Cup Reserved pasta water or more if needed
- 1 Tablespoon Olive oil
- 2 Vegan sausages, diced (I used Beyond Meat)
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart, plus more for topping
Make the sauce first. Squeeze as much liquid out of the tofu as possible over the sink. Don't worry if it starts to crumble you will be adding it to a blender.
Add the tofu, broth, pickle juice, nutritional yeast, paprika, salt and red pepper to a blender. Blend on high until the sauce is completely smooth. It may take a few minutes depending on your blender. Set aside.
Cook the pasta according to package directions, making sure to reserve some pasta water for the sauce. Drain the remaining water when the pasta is done.
Now, in a large non-stick skillet, heat the olive oil on medium high. Then add the diced sausages.
Sauté, reducing heat as needed, until the sausage is brown. About 4-5 minutes.
Once the pasta is done, add the pasta to the skillet with the sausage. Reduce the heat to low.
Then pour the sauce you made into the skillet as well as the reserved pasta water and the vegan Parmesan. Toss to combine. Add a little more pasta water if you want it to be a little creamier.
Taste and adjust seasonings. Serve immediately with extra vegan Parmesan if desired.
Calories: 461kcal | Carbohydrates: 71g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 880mg | Potassium: 335mg | Fiber: 5g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 11mg