Silky and rich, dotted with meaty bits, and full of the characteristic tang of Pecorino Romano— with no dairy products whatsoever.
Tofu creates a silky, egg-like base for the sauce, while miso and nutritional yeast give it a richer, eggy quality.
If you're a vegan who hasn't had carbonara in a long time, this will absolutely scratch that itch. And even if you're not, this vegan version is so good, it could easily become a staple, making carbonara less of a rare indulgence and more of an everyday meal. This was by far the easiest substitution—all I needed was something that seemed meaty. I shied away from meat substitutes like wheat gluten, turning my attention to mushrooms instead.
The mushrooms alone can't quite serve as a convincing pork substitute, though, and that's where smoked paprika comes in. Now, traditionally, carbonara is not made with a smoked pork product, like American bacon; it calls instead for cured pork, like pancetta or guanciale. But if there's one thing a smoky flavor can immediately evoke, it's meat, and we need that effect here. Combined with the texture of the king oyster mushrooms, the paprika adds a whiff of bacon-y smoke.
For that deep, subtle richness, I blended in a small amount of white miso along with a good dose of nutritional yeast, which I've always found to have a somewhat chicken-y flavor. Together, they turn the tofu into something far more eggy.. Like, a full-on nor'easter of pepper. A heavy hand is essential not only because black pepper is such an important flavor in carbonara, but also because it's bold enough to cover up some of the other tricks lurking beneath.
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