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Vegan Smoked Salmon Spaghetti Carbonara

Creamy spaghetti carbonara with smoked salmon used to be one of my favourite pasta dishes. And now, it’s easily veganized with the help of carrot lox. You may be wondering: how in the world can carrots stand in for smoked salmon? If so, you’ll need to watch my previous video on how to make carrot lox or check out the original recipe by Olives for Dinner here. It’s pretty much magic. Especially since I usually hate carrots.
Click here to skip to the printable recipe for Vegan Lox Carbonara.

Video tutorial for Vegan Spaghetti Carbonara with Carrot Lox

 

Video tutorial for Making Vegan Smoked Salmon (aka Carrot Lox)

 

Once you have your vegan lox, the ingredients to this dish are super simple. You probably already have them in your pantry. Some kind of oil, garlic, flour, broth or your favourite non-dairy milk, salt and pepper and nutritional yeast. The last item is a bit more unusual but you’ll have it you’re at least level 1 vegan-dabbler.

Ingredients for Vegan Lox Spaghetti Carbonara

Ingredients for Vegan Lox Spaghetti Carbonara

Now for the healthier ingredients, I have some baby spinach, kale and chard. I chose these greens because you can just stir them into warm pasta and they’ll cook through with just the residual heat. You can use whatever you like.

spaghetti carbonara in pot

Everything in the pot!

forkful of vegan lox spaghetti carbonara

Want a bite?

Printable recipe for Vegan Smoked Salmon Spaghetti Carbonara (US)

Vegan Spaghetti Carbonara with Carrot Lox (US)
Serves 2
Creamy Spaghetti Carbonara with Carrot Lox in place of smoked salmon. It's rich and decadent but cholesterol free with much less fat than the original version. This recipe uses US measurements. Click here for metric amounts.
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 5 1/2 oz uncooked spaghetti
  2. 3 1/5 oz carrot lox
  3. 1 cup packed tender greens (such as baby spinach, kale, or chard)
  4. 1/4 cup cooked sweet green peas (optional)
For sauce
  1. 2 teaspoons refined coconut oil (or olive oil)
  2. 1 clove garlic, thinly sliced
  3. 1 tablespoon all-purpose flour
  4. 1/2 cup non-dairy milk or vegetable broth
  5. 1 tablespoon nutritional yeast
  6. water/broth to thin sauce (or reserve pasta water)
  7. salt and pepper to taste
Instructions
  1. Cook spaghetti according to package instructions.
  2. Meanwhile make the sauce. Heat oil in a saucepan over medium heat until hot. Add the garlic stir fry for 30 seconds or until the garlic starts to brown around the edges.
  3. Add flour and stir vigourously until totally combined. Let cook for 10 to 20 seconds.
  4. Add the non-dairy milk while stirring. The mixture may become lumpy; whisk until smooth.
  5. Remove from heat and add nutritional yeast. Add salt and pepper to taste.
  6. The sauce will be very thick. Add water, broth or pasta water to thin it out and whisk until smooth. You may need between 1/4 to 1/2 cup of extra liquid.
  7. Stir in the greens, peas (if using), and carrot lox. Taste and adjust for salt and pepper before serving.
  8. Enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Smoked Salmon Spaghetti Carbonara (Metric)

Vegan Spaghetti Carbonara with Carrot Lox (Metric)
Creamy Spaghetti Carbonara with Carrot Lox in place of smoked salmon. It's rich and decadent but cholesterol free with much less fat than the original version. This recipe uses Metric measurements. Click here for US amounts.
Write a review
Print
Total Time
15 min
Total Time
15 min
Ingredients
  1. 160g uncooked spaghetti
  2. 100g carrot lox
  3. 45g tender greens (such as baby spinach, kale, or chard)
  4. 60ml cooked sweet green peas (optional)
For sauce
  1. 10ml refined coconut oil (or olive oil)
  2. 1 clove garlic, thinly sliced
  3. 15ml all-purpose flour
  4. 120ml non-dairy milk or vegetable broth
  5. 15ml nutritional yeast
  6. water/broth to thin sauce (or reserve pasta water)
  7. salt and pepper to taste
Instructions
  1. Cook spaghetti according to package instructions.
  2. Meanwhile make the sauce. Heat oil in a saucepan over medium heat until hot. Add the garlic stir fry for 30 seconds or until the garlic starts to brown around the edges.
  3. Add flour and stir vigourously until totally combined. Let cook for 10 to 20 seconds.
  4. Add the non-dairy milk while stirring. The mixture may become lumpy; whisk until smooth.
  5. Remove from heat and add nutritional yeast. Add salt and pepper to taste.
  6. The sauce will be very thick. Add water, broth or pasta water to thin it out and whisk until smooth. You may need between 60 - 120 ml of extra liquid.
  7. Stir in the greens, peas (if using), and carrot lox. Taste and adjust for salt and pepper before serving.
  8. Enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/

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