Her-Bivore Blog

Chick’n and' Bacon' Carbonara

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Chick’n and Ham Spaghetti Carbonara

If you’re new here, you probably don't know that I live in a shared university house with 4 non-vegans, and recently one of my housemates was making carbonara.

I'd made a vegan carbonara a few times, but it was a bit of a half-arsed effort. It got me wondering just how close I could get to making a vegan carbonara that takes like a traditional meat one...

The answer: Very.

I used Vivera Bacon Pieces slices and Fry's Artisan Lightly Seasoned Vegan Chicken-Style Strips, but whatever equivalents you can get your hands on should work great, I also like to add some chopped up sun dried tomatoes if I have them around!

If you want to boost your veggie intake, you can always add some peas, broccoli, spinach or whatever you have around. You can also substitute the mock meats for mushrooms if you'd prefer!

You can use spaghetti or pasta for this dish, I think it's delcious with both. If im using spahetti, I put the spaghetti on the plate and then top with the carbonara, but if I'm using pasta I mix it all together before I serve.

Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

 


Recipe

Yield: 4 servings

Total Time: 30M

Ingredients:

  • 2 tbsp dairy free spread

  • 1 white onion, diced

  • 3 garlic cloves, crushed

  • 175 Vivera bacon pieces

  • 250g vegan chicken pieces

  • 4 tbsp plain flour

  • 2 cups / 500ml non-dairy milk

  • 4 tbsp nutritional yeast (optional)
  • A good few sprigs of basil

  • Salt and pepper

 

To serve:

  • 400g (dry weight) dried spaghetti or pasta



Method:

  1.  Place your chicken pieces and bacon bits into a large saucepan and fry them off in 2 tbsp dairy free spread along with your garlic and onion.

  2. Add your flour, gently stir in and leave to cook for about a minute, at this point you’ll want to put your spaghetti on to boil as per the instructions on th back of the pack.

  3. Add your non-dairy milk into your carbonara mix and gently stir together, reduce to a medium heat to bring to the boil, when it will begin to thicken. Add in your nutritional yeast and gently stir through.

  4. Once your spaghetti is cooked, simply drain and then mix it all together, or place your spaghetti on the plate first and top with carbonara! Chop up some basil and mix through with some salt and pepper just before you serve.

 


 

Let us know how you got on in the comments below, and any changes you made!

 

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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore

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