Our Vegan Low-Carb Carbonara is fair game for pasta lovers. It’s very difficult to match the original dish, smothered in cream, and flavored with bacon bits. But we think this dish comes pretty close. Still super creamy, thanks to the coconut cream, and very bacony, if you add PIMP MY SALAD coconut bacon bits.
Vegan Low-Carb Carbonara Trivia
Our vegan low-carb carbonara is keto-approved thanks to Shirataki noodles. We add sun-dried tomatoes and vegan bacon bits to our coconut cream and within minutes this light but satisfying meal is ready.
Carbonara is an Italian pasta dish with a fair amount of history, slash urban legend, behind it. Traditional carbonara does not have cream. Guanciale (pork jowl) was used, not bacon. And of course, eggs. They were used to thicken the dish. And finally, hard cheese like pecorino was added.
So when vegan keto dishes get recreated from carb-laden, meat, and dairy concoctions we should always bear in mind that not all followers of vegan keto like or miss meat. For those who yearn for the flavors of heavy, rich meals, there are excellent substitutes. And for those of us who don’t like meat flavors at all, this dish is perfect without the “bacon” bits.
This vegan low-carb carbonara is a very simple dish with only the flavors of sun-dried tomatoes and the coconut cream coming through. unless of course, you add vegan bacon alternatives. But often these products contain artificial ingredients and the point of vegan keto is to try and avoid anything that is made in a lab.
Spruce it up by adding chopped spring onions as a garnish.
Vegan Low-Carb Carbonara Hero Ingredient
Shirataki noodles: Made from Japanese konjac yams. The konjac is a type of underground tuber, much like cassava, or sweet potato. It is non-GMO and gets processed into flour. The end product is gluten-free, low in carbs (2%), and contains the all-important fiber.
The noodles are ready to eat. This is why this dish is a winner. Not only does it meet keto requirements, but it’s also super fast to prepare. The perfect dinner after a busy day, when you just feel like plonking yourself down and chillaxing in front of Netflix or with a good book.
Will Vegan Low-carb Carbonara break the bank?
Maybe. The addition of the coconut “bacon” bits pushes the price of this meal up. Then there is still the coconut cream and the sun-dried tomatoes to add. By leaving out the “bacon” bits, you make the meal way more affordable.
How easy is it to make?
This recipe has hardly a thing to prep and because the noodles come pre-cooked you only have to cook the onions and heat through the coconut cream and tomatoes.
- Frying pan
- Pot to boil pasta, unless you use pre-cooked Shirataki noodles.
Chillax. Relax and chill out after a super busy day. Vegan low-carb carbonara is a no-fuss recipe. Use pre-cooked noodles as a bit of a cheat. Or make zoodles (zucchini noodles) instead of cooking gluten-free noodles.
Thanks for reading our vegan, low-carb carbonara recipe
Below are links to more delicious, quick-to-prepare, low-carb keto dishes
- Vegan Keto Kelp Noodle Tofu Bowl
- 12 Low-Carb Vegetarian Meals in 30 Minutes
- 7 Low-Carb Vegan Spaghetti Squash
- 8 Low-Carb Vegan Cauliflower Recipes
- Boil water in a pot and cook noodles according to the package instructions. Or use pre-cooked noodles.
- Place a frying pan with oil on medium heat. Dice onion and garlic, cook until golden.
- Add coconut cream and nutritional yeast, mix well and cook for 3-5 minutes or until it thickens.
- Transfer noodles to the pan, add sun-dried tomatoes, and vegan bacon bits. Season with salt and pepper. Stir and cook for 2-3 minutes.
- Category: Dinner