• Skip to main content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • BOOKS
    • MAN.EAT.PLANT.
    • FAMILY.EAT.PLANT.
    • DOG.EAT.PLANT.
  • RECIPES
  • ABOUT

VEGAN PASTA CARBONARA

23 January 2020 by Lisette Kreischer Leave a Comment

 A simple dish maybe, but a delicious one as well and just as creamy and comforting as the original.

Serves 2

INGREDIENTS

200 g spaghetti
2 garlic cloves, peeled, 1 smashed, 1 finely chopped
(Celtic) sea salt
3 tbsp olive oil, plus extra for serving
200 g vegan bacon bits or 200 g smoky tofu (diced), dusted with a dash of smoked paprika powder
350 g silken tofu
½-1 tsp kala namak (depending on coarseness and your personal flavour)
freshly cracked black pepper
4 tbsp grated vegan parmesan or nutrional yeast flakes (cheese will improve silky texture!), plus extra for serving
pinch of turmeric
400 g broccoli

INSTRUCTIONS

Start with the spaghetti. Bring a pan with water to a boil. Add smashed garlic and lots of salt (it should be very salty. Italians say it should taste like the Mediterranean Sea.). Cook spaghetti according to instructions on the package.

In large fying pan, heat 2 tsbp olive oil and fry vegan bacon bits or tofu until golden. Move bits to the side of the pan to create space in the middle. Add silken tofu to the pan. Carefully ‘cut’ the block of tofu in the pan with a wooden spatula and fry for a while, whilst carefully flipping so the block transforms into curdly pieces, like scrambled egg. Dust with a tiny bit of turmeric for colour and some kala namak for comfy eggy flavour. Season with loads of freshly cracked black pepper. Mix in vegan cheese carefully. Drain spaghetti and save some of the cooking liquid. Add cooked spaghetti and a splash of the cooking water (up to ¼ cup). Carefully mix until just combined. Add some extra olive oil and grated cheese or nutritional yeast flakes on top.

Serve with our favorite go-to broccoli dish: heat frying pan until piping hot. Add 1 tbsp oil and fry broccoli quickly until it starts to brown and has a deep and bright green colour. Add ¼ cup of water plus some salt to taste and let evaporate. Just before the last drops of liquid are evaporating, add chopped garlic and switch off heat immediately.


VEGAN PASTA CARBONARA

Een eenvoudig gerecht misschien, maar ook een heerlijke en net zo romig en comfy als het origineel.

Voor 2 personen

INGREDIËNTEN

200 g spaghetti
2 knoflooktenen, gepeld, 1 geplet, 1 fijngehakt
(keltisch) zeezout
3 el olijfolie, plus extra voor het serveren
200 g vegan spekjes of 200 g gerookte tofu (in blokjes) bestrooid met wat gerookt paprikapoeder
350 g silken tofu
½-1 tsp kala namak (afhankelijk van malingsgraad en je eigen smaak)
versgemalen zwarte peper
4 el geraspte vegan parmezaan of gistvlokken, plus extra voor het serveren
400 g broccoli

INSTRUCTIES

Begin met de spaghetti. Vul een pan met water. Doe daarin geplette knoflook en flink wat zout (volgens Italianen moet pastakookwater zo zout smaken als de Middellandse Zee). Breng aan de kook. Kook de spaghetti gaar volgens aanwijzingen op verpakking.

Verhit 2 el olijfolie in grote koekenpan en bak de spekjes tot goudbruin en krokant. Schuif spekjes naar de zijkant van de pan en leg de silken tofu in het midden van de pan. Breek/snij het blok tofu met een houten spatel in stukken. Schep al bakkend voorzichtig om, tot het er uit ziet als grove roerei. Bestrooi met een klein beetje kurkuma voor de kleur en kala namak voor de smaak. Kruid royaal met veel vergemalen zwarte peper. Voeg 4 el geraspte vegan parmezaan toe en roer voorzichting door het tofumengsel. Giet de pasta af en voeg toe aan het tofumengsel, samen met een scheutje pastawater. Schep voorzichtig om. Druppel er wat olijfolie over en garneer met extra parmezaan of gistvlokken.

Serveer met ons favoriete en go-to broccoli recept: Verhit een koekenpan tot loeiheet. Voeg 1 el olijfolie toe en broccoli roosjes. Bak kort op hoog vuur tot broccoli begint te bruinen en diep heldergroen van kleur is. Voeg 50 ml water toe plus wat zout. Laat water bijna helemaal verdampen (nog steeds op hoog vuur). Als water bijna verdampt is, voeg gehakte teen knoflook toe en draai vuur meteen uit.

 

 

Filed Under: Dinner Tagged With: broccoli, carbonara, italian, Pasta, tofu, vegan bacon

Previous Post: « FULL ENGLISH BREAKFAST
Next Post: RAISED VEG PIE »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

NEW BOOK!

Recent Posts

  • STUFFED PUMPKIN
  • MEDITERRANEAN ORZO
  • FESTIVE PANCAKE PIE
  • SUNNY SIDES UP
  • FAMILY.EAT.PLANT.

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

Hungry already? Recipe now up on the blog (link in bio).

While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

#orzo #veganrecipe #goodcatch #nofish #fishfree #vegantuna #veganorzo #maneatplant #hotroastedjuicygrilledvegan #veganbooks
Ok ok, it might be raining tofu & beans here in Th Ok ok, it might be raining tofu & beans here in The Netherlands, so maybe it is not the best time to fire up that BBQ and start roasting the hell out of those veggies. But we pray for sunshine and when that sun starts shining tofu, seitan, tempeh and mushrooms will hit a bowl of marinade and will be roasted like there is no tomorrow. Link in bio for our free @mymomsam E-book containing 5 delicious plant-powered recipes for on the BBQ and for all to enjoy!

#veganBBQ #mymomsam #animalrights #vegan #veganrecipes #plantbasedBBQ #BBQrecipes #maneatplant #vegansausages #seitan
The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

#meatlesssummer #mymomsam #veganBBQ
SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

#vegan #maneatplant #familyeatplant #sunnysidesup #vegansunnysidesup #veganeggs
Follow on Instagram

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2025 · Lisette Kreischer & Maartje Borst