Gochujang Carbonara (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-Italian fusion pasta with spaghetti coated in a creamy cashew-gochujang sauce and topped with crispy tofu bacon and fresh herbs. Spicy, creamy, and savory, it's an inventive vegan dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz super firm tofu
- 2 tablespoons soy sauce (or tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons oil
- 3 scallions, thinly sliced (whites and greens separated)
- 3 garlic cloves, minced
- 1 large shallot, minced
- Oil for sautéing
- ⅓ cup raw cashews, soaked
- ⅔ cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons gochujang
- Black pepper
- 1 lb spaghetti
- ¼-½ cup vegan parmesan cheese
- Black salt (kala namak), to taste
- Additional salt and black pepper
- Toasted sesame seeds
- Fresh basil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1584mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 133mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.