Vegan Buldak Carbonara
Spice up your pasta night with this irresistible Vegan Buldak Carbonara, a fiery and creamy twist on the classic Korean dish. This plant-based recipe combines al dente spaghetti with a rich, velvety sauce featuring a bold blend of gochugaru, gochujang, and savory soy sauce, balanced with the creaminess of almond milk and nutritional yeast. Crispy crumbled tofu adds a hearty texture, while a touch of vegan Parmesan and chopped green onions deliver the perfect finishing touch. Ready in just 35 minutes, this indulgent yet dairy-free dish is ideal for spice lovers seeking a fusion of Korean heat and comforting Italian vibes. Whether you're a vegan food enthusiast or craving something unique, this recipe is a must-try for an unforgettable dinner experience!
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Ingredients
- 300 grams Spaghetti
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Gochugaru (Korean chili powder)
- 2 tablespoons Gojujang (Korean chili paste)
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Vegan butter
- 1 tablespoon Soy sauce
- 200 grams Firm tofu, finely crumbled
- 0 to taste Salt
- 0 to taste Black pepper
- 2 tablespoons Green onions, chopped
- 0 to garnish Vegan Parmesan cheese, grated
Directions
Step 1
Boil a large pot of salted water. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
Step 2
While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Step 3
Add the red chili flakes, gochugaru, and gochujang to the pan, stirring well to combine and cook for another 2 minutes.
Step 4
Pour the almond milk into the pan and stir in the nutritional yeast and soy sauce. Bring the mixture to a gentle simmer and let cook for about 3-4 minutes to thicken slightly.
Step 5
In a separate small pan, melt the vegan butter and add the crumbled tofu. Sauté until the tofu is slightly crispy on the edges, about 5-7 minutes. Season with salt and black pepper to taste.
Step 6
Add the cooked spaghetti to the pan with the sauce, tossing well to coat. Add reserved pasta water as needed to achieve desired sauce consistency.
Step 7
Stir in the sautéed tofu and combine everything well. Adjust seasoning with salt and pepper.
Step 8
Serve hot, garnished with chopped green onions and grated vegan Parmesan cheese.
Nutrition Facts
| Serving size | (913.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1499.3 |
| Total Fat 77.1g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4169.0mg | 0% |
| Total Carbohydrate 141.0g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 14.9g | |
| Protein 66.3g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 1902.0mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1552.6mg | 0% |
Source of Calories