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Vegan Spaghetti Squash Carbonara

A vegan version of an Italian classic, used with spaghetti squash making it grain-free as well.
Course Main Course
Cuisine Italian
Servings 2 large servings
Author Tiffani Wells

Ingredients

For the tofu bacon...

  • 2/3 block tofu drained and pressed
  • 4 Tbsp gluten-free tamari or soy sauce
  • 3 Tbsp 100% pure maple syrup
  • 2 Tbsp liquid smoke

For the sauce...

  • 1/2 cup raw cashews soaked 4 hours - overnight (if using a regular blender make sure they soak overnight)
  • 1/3 cup unflavored/unsweetened cashew milk or unflavored/unsweetened non-dairy milk of choice
  • 1/3 cup vegan parmesan the shredded kind, if you can find it
  • 1/4 cup olive oil
  • 1 1/2 Tbsp nutritional yeast
  • 1 1/2 tsp garlic, minced
  • 1 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Everything else...

  • 4 lb spaghetti squash either 1 large or 2 small
  • 2 Tbsp olive oil plus more for cooking
  • 1/4 large yellow onion, sliced
  • 3 oz shiitake mushrooms thinly sliced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/8 -1/4 cup vegan parmasan (optional) for serving
  • fresh prasley, chopped (optional) for serving

Instructions

  • Thinly slice the pressed tofu into about 12 or 13 slices. Whisk together the remaining tofu ingredients, and then let the tofu lay in the marinade for a minimum of two hours, or up to overnight. Flip the tofu slices half way through marinating, making sure both sides are fully saturated. (I usually use a smaller sized baking dish for marinating.)
  • Preheat oven to 425°F.
  • Carefully slice the spaghetti squash(es) lengthwise, down the middle. Using a metal spoon, scoop out the squash's seeds. Rub both halves with about 1 tablespoon olive oil. Lay spaghetti squash halves cut-side-down on a foil-lined baking sheet and place in the center rack of the oven. Let cook for 25 - 55 minutes, depending on how large your squash(es) are. The squash is done when you can press down on the outside and it will be slightly soft to touch. Set spaghetti squash aside until later use.
  • Add all sauce ingredients to a high-speed blender and mix on high until completely smooth.
  • In a small mixing bowl, toss the mushrooms with the sea salt, black pepper, and smoked paprika. Set aside.
  • When the tofu is done marinating, cut each slice into smaller pieces (as you see the "bacon" in the pictures). Heat a large skillet to medium heat with 1 tablespoon olive oil. Once the oil is hot, add the tofu pieces and fry, stirring as needed to prevent burning, until brown and to your desired crispiness. 
  • Heat a large skillet to medium heat. Coat with oil and add onions and mushrooms once oil is hot. Sauté, stirring occasionally.
  • Once onions are translucent, add the sauce, 2/3's of the tofu bacon, and all of the spaghetti squash to the skillet (remove spaghetti squash from its peel using a fork). Turn down heat and stir well. Once heated through your carbonara is ready for serving.
  • To serve, transfer "pasta" to two deep plates (or serving dishes of choice). Sprinkle with vegan parmesan, remaining tofu bacon, and a little parsley. Enjoy!