Last week in the ICA store in Möllevången, here in Malmö, I saw these awesome new soya bacon pieces. Well, I just had to buy them and make myself a vegan spaghetti carbonara didn’t I 😉
Here’s a recipe for an equally creamy sauce as the original, but 100% plant based.
To make, you’ll need:
- 1/2 pack soy bacon (87g)
- 2 cloves of garlic, minced
- 1tsp vegan butter,
- 100ml Oatly cream (or any other plant based cream)
- Glug of garlic infused oil
- 1tbs nutritional yeast
- 1tbs vegan mayo
- Lots of black pepper, around 8-9 cracks
- Handful of chopped fresh parsley,
- Lots of vegan Parmesan ( I used Astrid och Aporna’s Riv-iera)
Start by putting on the spaghetti, the dish isn’t going to take long to make! Once the spaghetti is starting to simmer in it’s salty water, start by melting the butter in the pan and adding in the vegan bacon. I used ones from ICA here in Sweden, but I’m sure there are definitely nice bacon alternatives you could use, like smoked tofu, or tempeh bacon etc. Fry off until it starts going crisp, then add in the garlic. Fry until it cooks out its raw bite. Now, add in the Oatly cream, black pepper, nooch and garlic oil. Turn the heat down to low and stir. When they have thoroughly mixed together take the pan off the heat. By this time, the pasta should be nice and al-dente. Strain into a colander. As the sauce has started to cool down, you can add in the vegan mayo. This will give the same unctuous taste and feeling as using eggs in a traditional carbonara. Stir through the pasta evenly, so that each strand of spaghetti is enrobed in the sauce. Serve with the chopped parsley and a generous helping of vegan Parmesan.
With St Patrick’s Day celebrations over the last weekend why not try something traditional but with a Vegan twist? This simple recipe is made with TVP chunks which, I’ve found, aren’t that easy to track down! My packet was bought whilst on holiday in Llandrindod Wells! In any case, it comes dried in a bag and looks like misshapen croutons, but these swell to make delicious but firm soya pieces that can be used in a number of creative ways.
- 100g TVP pieces,
- 2 medium carrots,
- 2-3 medium potatoes,
- 1 large onion,
- 2 Bay leaves,
- 1tsp of all purpose seasoning,
- 250ml boiling water,
- 250ml of Irish stout (I used Carlow brewing company for M&S Irish Stout as it’s SFV)
- 1tbsp of dried thyme,
- 50g barley or oats,
Prepare the TVP pieces first by covering them with boiling water in a bowl with the seasoning. They should begin to swell to nice, meaty pieces.
Peel and chop the onion and soften in a little oil over a medium heat in a decent sized Dutch oven, then peel and chop the carrots and potatoes into nice chunky pieces. Add these to the onions and pour over the boiling water and the stout until the veg is more than covered. Combine the barley or oats along with the TVP pieces and their broth into the pan and stir. Season with black pepper, dried Thyme and the Bay leaves. Check the saltiness of the water for preference. The seasoning can be quite salty so be careful when adding more.
Give the whole thing a good stir and then cook in the oven on a medium heat for forty minutes. When it’s ready the broth will be rich, the TVP will be soft but hold their shape and the vegetables will be cooked but not disintegrating. Enjoy with some crusty bread or potato farls and a liberal glass of stout, I paired ours with another couple bottles of Irish Stout brewed for Marks and Spencer’s by Carlow Brewing Company. Making the most of finding vegan friendly Irish stout
Lá fhéile Pádraig sona dhuit! Sláinte!