Italian-Japanese pasta crossover: vegan udon carbonara. A quick dish for after work. Spicy, creamy and with lots of umami flavour. I have no idea who invented this combination, but the internet is now full of it. From food TikTokers to restaurants in Tokyo and Michelin-starred chefs in Germany – they’ve all made their version of udon carbonara. And rightly so, in our opinion. That’s why the vegan Cheap & Cheerful Cooking version is now also available here.
But don’t show this recipe to any Italians. Not only are Japanese ingredients such as udon noodles, some miso paste and nori seaweed used as toppings, but we also use vegan cream for the quick vegan version of the carbonara. Sin to the power of 10, but hey, it’s a variation. Fusion food and purely plant-based on top.
Vegan Udon Carbonara
Ingredients
- 400 g udon noodles
- 60 g vegan bacon cubes, alternatively smoked tofu cubes
- 250 ml vegan cream
- 1 clove garlic
- 1 pinch turmeric powder
- 1 tsp cornflour
- 2 tbsp nutritional yeast flakes
- 1/2 tsp kala namak
- 1/2 tsp miso paste, light-coloured
- vegan parmesan, optional
- nori seaweed, optional
- black pepper
- olive oil
Preparation
- Fry the vegan bacon in a pan with a dash of olive oil from all sides. Remove from the pan.
- Mix the vegan cream with cornflour and a pinch of turmeric powder. Add to the pan with the udon noodles and the peeled garlic clove and bring to the boil. Stir occasionally. As soon as the noodles are cooked, remove the pan from the heat. Remove the garlic clove. Add the yeast flakes, kala namak, miso paste and vegan bacon and stir well.
- Season the udon carbonara with freshly ground black pepper and serve sprinkled with some chopped nori seaweed and grated vegan parmesan, if desired.
Song of the recipe:
A relaxed recipe also needs a really relaxed song.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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