Vegan Buldak Carbonara
Indulge in the bold, fiery flavors of Korean cuisine with this Vegan Buldak Carbonara recipe, a plant-based twist on the popular spicy and creamy fusion dish. Combining tender spaghetti with a rich, dairy-free carbonara sauce, this recipe features gochugaru and gochujang for authentic heat and depth, while unsweetened almond milk and nutritional yeast provide creaminess and umami. Crispy crumbled tofu adds protein and texture, and a sprinkle of green onions and vegan Parmesan cheese completes the dish with a delightful burst of flavor. Ready in just 35 minutes and perfect for spice enthusiasts, this recipe is ideal for weeknight dinners or impressing guests with a unique vegan option. If you're on the hunt for Korean-inspired vegan recipes, this Buldak Carbonara will reignite your love for plant-based cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Spaghetti
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Gochugaru (Korean chili powder)
- 2 tablespoons Gojujang (Korean chili paste)
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Vegan butter
- 1 tablespoon Soy sauce
- 200 grams Firm tofu, finely crumbled
- to taste Salt
- to taste Black pepper
- 2 tablespoons Green onions, chopped
- to garnish Vegan Parmesan cheese, grated
Instructions
Boil a large pot of salted water. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the red chili flakes, gochugaru, and gochujang to the pan, stirring well to combine and cook for another 2 minutes.
Pour the almond milk into the pan and stir in the nutritional yeast and soy sauce. Bring the mixture to a gentle simmer and let cook for about 3-4 minutes to thicken slightly.
In a separate small pan, melt the vegan butter and add the crumbled tofu. Sauté until the tofu is slightly crispy on the edges, about 5-7 minutes. Season with salt and black pepper to taste.
Add the cooked spaghetti to the pan with the sauce, tossing well to coat. Add reserved pasta water as needed to achieve desired sauce consistency.
Stir in the sautéed tofu and combine everything well. Adjust seasoning with salt and pepper.
Serve hot, garnished with chopped green onions and grated vegan Parmesan cheese.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 14.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1902 mg | 146% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
