Maghmour – Eggplant & Chickpea Stew
Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting
Vegan Spaghetti Carbonara
So I am definitely more of a curry girl, but I love having a good pasta every now and then. Living in Bali, it’s not the easiest to veganize pasta recipes because it usually asks for cheese.
In The Netherlands it’s so easy to grab some vegan cheese from the supermarket, but here I have to create my own. First world problems, I know.
However, this vegan spaghetti carbonara is so easy to make and doesn’t ask for any fancy ingredients. Not only is it easy to make, it’s also a super quick recipe – it will only take 20 minutes to prepare! Perfect for those lazy days.
I used tempeh to substitute the bacon, and also sprinkled some toasted coconut flakes on top. For the sauce I simply used coconut cream and nutritional yeast. It’s the perfect, creamy, quick and easy vegan pasta carbonara.
INGREDIENTS for vegan spaghetti carbonara
- Spaghetti
- Tempeh, 10.5 oz (300 g)
- Garlic, 3 cloves
- Coconut cream, 7 oz (200 ml)
- Nutritional yeast, 4 tbsp
- Soy sauce, 3 tbsp
- Oil, 2 tbsp
- Onion powder, 1 tsp
- Dried oregano, 3 tsp
- Smoked paprika powder, 1 tsp
- Nutmeg, ½ tsp
- Salt, ½ tsp
- Pepper, ¼ tsp
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how to make vegan spaghetti carbonara
- Cut the tempeh into small cubes. Place in a bowl and cover the tempeh with the soy sauce, smoked paprika powder, salt and pepper. Set aside for now.
- Mince the garlic and heat two tablespoons of oil (I used coconut oil), and sauté until it becomes fragrant and light golden.
- Next, add the tempeh to the pan and give it a good stir. Cook for about 10 minutes on medium heat.
- Meanwhile, bring water to a boil and cook the spaghetti. This recipe serves two people, so keep that in mind when preparing the spaghetti.
- When the tempeh is cooked, add the coconut cream, nutritional yeast, nutmeg, onion powder and oregano. Turn to low heat and cook for a few more minutes, stirring every now and then.
- Get another (small) pan and toast some coconut flakes. Make sure to keep stirring to prevent them from burning, they turn brown very quickly.
- Add the carbonara sauce to the spaghetti and mix it well. Sprinkle some of the coconut flakes on top to finish off your vegan spaghetti carbonara. Enjoy!
Vegan Spaghetti Carbonara
Ingredients
- spaghetti
- 10.5 oz tempeh (300 g)
- 3 garlic cloves
- 7 oz coconut cream (200 ml)
- 4 tbsp soy sauce
- 2 tbsp oil
- 1 tsp onion powder
- 3 tsp dried oregano
- 1 tsp smoked paprika powder
- ½ tsp nutmeg powder
- ½ tsp salt
- ¼ tsp pepper
PIN IT FOR LATER:
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Hi there!
My name is Josca.
I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.
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