Making Authentic CARBONARA VEGAN
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- Опубліковано 6 жов 2020
- I've wanted to see if I could make FRESH PASTA using JUST EGG... and then the idea came for an authentic carbonara recipe, using vegan replacements 1-1. Can we make non vegan recipes, vegan, by using off the shelf products and nail a perfect recipe?? Lets find out!
I used @NOT ANOTHER COOKING SHOW recipe for carbonara you can find here • PERFECT SPAGHETTI CARB...
Find all the products I used in the video here
www.Amazon.com/shop/saucestache These are affiliate links, so I will make a little money off them
/ saucestache - JOIN the SauceSquad
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!! - Навчання та стиль
Youu can really veganize anything i guess! great job dude!
Both your shows are fantastic, Steve!
I'm going to be finding that out hahaha!! Thanks so much man, and thanks for letting my test with your recipe!
It was a pocket text, just ignore me.
Love your show 🤗
I don't know of any good imatation steak at the moment (although portobello mushrooms are ok when flavored and cooked properly)
I would highly recommend the Violife Parmesan. Not only is it very accurate, but perfect for this recipe. I used it in a home made pesto pasta last night.
Dang I wish I would have gotten it!!! I looked at my local grocery store and they had an off brand of cashew parm, but I didn't want to go that route because I assumed it would be gritty. I need to pickup some violife parm!! Thanks for the tip!
@@SauceStache It should be at Whole Foods, a bunch of the ones I went to down in South Florida have it and it's fantastic.
@@SauceStache Great video, by the way. I've been a vegan restaurant cook for several years now, but since quarantine I've been cooking at home, mostly making things I've never attempted before. Since discovering your channel I have upgraded my recipes and my pantry. I always have mushroom extract, potato protein, beetroot powder, methylcellulose and the like on hand all the time now. Your channel combines my two greatest passions vegan cuisine and science and for that I thank you.
Sauce Stache I like follow your heart Parmesan *shreds* wayyy better! It is a staple in our house. Maybe a taste test!! (The shreds not the crumble)
@@Subirasri I definitely concur about Follow Your Heart Parmesan. It's so much better than Violife. In fact, it's the most realistic to Parmesan that I have found. Also their feta is literally the closest resemblance of feta as well. I really don't understand the hype on Violife.
do you deliver to canada? : )
For YOU We need to figure out a way! hahah ITS SO GOOD!!!
Lol!!! I love when I see two of my fave UA-cam people chatting with each other!! Now, Edgy Veg needs to chime in... And maybe East Meets Kitchen... that would be amazing to see a 4 way convo with you guys!! Which one of you is going to figure out a gluten free version of this pasta? I would, by my kitchen is not really workable!!! I love you guys!!!
We love u girl!we need a show"battle of the vegans" in the kitchen with a few given ingredients in a pantry and see what happens!Do we love this guy or what?❤
@@MsAure exactly that would be amazing
@@CyraGetsFit same
Only 2 things: 1) knead on wood instead of marble. I assure you that the "roughness" of the wood gives an extra touch to the dough. Try it! 2) maybe a pinch of Kala Namak in the sauce could fit, in my opinion it would be the final touch that would make this carbonara completely indistinguishable from a "normal" one.
What else to tell you? Phenomenon! 👍👍👍👍👏👏👏👏👏🤟🤟😎😎😎
That looks fab Mark!!👏👏👏 If you don't want to use plastic wrap u can use a damp kitchen towel, works great! Wet the towel, squeeze it well and wrap the dough in the towel.
Ahhh. I love that!! Thank you!!!
Hahaha I do think Italian people knows best. Thx Emma. I'm going to remember that tip
Pecorino is *the* cheese for carbonara, and it's really quite unlike mozzarella. It has a very distinct nutty flavor. Parmesan is closer, and many recipes will do 50/50 parmesan and pecorino. If you can find a good substitute for the pecorino, I think you'll have nailed it!
I would really like to try a vegan pecorino
that's a whole lot nicer than i was gonna word it :P good video though still looks tasty out! ;P
It's also a lot more acidic and salty, being from sheep's milk.
@@emmalinehawthorne3922 violife parm is essentially plastic
Gondino staggionato is a vegan cheese made in Tuscany which tastes practically like pecorino (according to a picky non-vegan Sardinian)!!! Just make sure you use staggionato (aged), not other kinds. Althouth I'm pretty sure it's only available in Italy.
Now I just need to find a place in Germany selling this magic egg replacement
I know they partnered with a German company earlier this year to get it out worldwide!! I think the pandemic slowed it.. if its not already out, it should be there soon
Have you checked out Sauce Stache's video on his HOMEMADE Just Egg?
Amazon?
I live in Germany and always use MyEy for egg recipes. I order it from Vantastic Foods if I can't find it at vegan fairs or festivals or at a Veganz store when I visit Berlin. There's egg white, egg yolk and a whole egg versions. You can even make "Spiegelei" with it. I bet it will work very well for this recipe.
Really easy to make for yourself and cheap. Google vegan mong dal omelette. Most Asian or eastern grocery stores have it where I live in Germany
it doesnt need to be wrapped at all.... people have been making pasta since long before plastic wrap existed
just cover it so it doesnt go dry with a damp towel
In every video between 1 and 3 times he cackles and then says "I mean look at it!" Lol. Gotta love it. Great video.
Your wife looks so excited every time she walks on screen. I love it haha
hahah she is! I love it too!!
Hey, if I could count on having a yummy new vegan dish waiting to be tasted every day, I would be just as excited!
I remember when I was stationed in Italy way before I transitioned over to plant-based, this would be one of my favorite dishes. Thank you for making this.
Love your show. I am waiting in line to buy your cookbook. :-)
You're awesome. First channel I find with not only awesome step-by-step recipes, but actual explanations of procedures. Doesn't matter how pro you are as a cook, once you go vegan you feel like the first day of cookery school, haha. It's also hard to catch up with all the new plant-based products, ingredients and replacements... I'm genuinely happy to have found you!
Thank you so much!!! I'm happy to help!!
That looks sooo good!! Wish i could have some!🤤😊 Great Job! 👌.Much love from Greece!
Wow, this is insane :D You're truly taking plant-based alternatives to the next level! I feel like there is NO WAY anyone would miss out on anything eating such an awesome, decadent dish! I definitely second the Violife parm recommendation! It works a charm in Italian dishes!
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As always, sending you all the best vibes!
Have a fantastic rest of the week!
I just love watching your recipes. I am a chef who is switching to being a vegan. This really helps me to stay true.
Thank God for your channel. My husband lived in Italy for a time and asked me to try making Carbonara as he hasn’t had it since then. Been trying to figure out how to veganize it. 🙌🏼
You've inspired me to try and make my own vegan pasta! Just another kitchen tool I need to buy. Can't wait to try this recipe!
I AM SOOO MAKING THIS! It's the best recipe I have came across! And I miss carbonara!
This is definitely going to be on my 'to make' list! Once again your lovely taste tester agrees it tastes as good as it looks.
Wooow 😍🍝 this is amazing!
As an Italian I have obviously tried already to do something similar ...with like an homemade chickpea omelette "base" and pasta...but I never did fresh pasta...this looks amaaaziinggg, Italian approved!! 😍 I could eat tons of it! Thanks again for sharing, love all your video and you are so inspiring 🤗 can't wait for the next video!!
ahhh thats so awesome!! Thank you!!!
Yup. Making this tomorrow!!!
Vegan carbonara?!? At first, it shocked me that this is even possible, but once it sunk in, it made total sense. YOU can make anything vegan!
Right!! Its kinda wild what you can do now!!
I use any food container with a lid instead of plastic wrap! I find that there’s not much difference when it comes to being air tight and i get to reuse what i already have. Love the recipe ❤️
That looks really delicious! Thank you for this amazing recipe!
Yum! Looks so good!
Just recently discovered your channel and I'm in love!
Omg sauce stache u read my mind! I was looking at other vegan versions and was thinking, what about Just Egg?!!? I'm gonna give it a try for date night, thx!
Brilliant! Always wanted to try carbonara and now I can!!
only one suggestion. Pasta for carbonara is not egg pasta. Just semolina flour and water.
Ahhh thank you! didn't know that
@@SauceStache 🙏
That's a trip how your bacon looked like actual pork cooking in the skillet. You nailed the look!!
I would LOOOOVE you to make 2 things: ravioli with spinach and (ricotta) cheese and pies or pasties with spinach and feta cheese. All vegan, of course! Buon Appetito Chef Sauce Stache! ☺️😊
LOVE that idea!!
Sauce Stache - I LOVE that you LOVE that idea❣️Sooooooo excited❗️❣️❗️ ☺️😍☺️👏👏👏👏👏👏👏💚🌱🍀✅😘
Sauce Stache And BTW, the Carbonara looked soooo unreal! I have to try finding Just Egg somehow. Haven’t been able to find it before, it’s sooo expensive to buy stuff like that all the way from overseas... Also, I guess it must be refridgerated....🧐🤨☺️
Violife vegan feta is BOMB! I freeze it then when I thaw it it's crumbly like dairy feta and tangy too.....Also sometimes I mix the feta with Kite Hill sour cream or cream cheese and it is FABULOUS...it's perfect for spinach and ricotta or a base for buttermilk( add water and blend) and lots of tangy cheesy things with an authentic dairy taste
I have found an excellent ricotta replacer that basically uses tofu, almonds, lemon juice, and some vegan plain yogurt. Raw it tastes somewhat terrible but for some reason when you cook it it turns out practically indistinguishable from ricotta. If you google those ingredients you should be able to find it, and you can make the whole thing in a blender.
I'm not Italian but I love traditional Italian cooking techniques and the little Nonna I have in my head almost yelled out "THE PASTA WATER" I'm glad you added it lol, pasta water is a necessity for any pasta dish with sauce!!!
Thats too funny and awesome!!
you're amazing, i love your vids 😍
Wow that looks delicious 🤤
Just should totally hire you to do a series on exciting new uses for their product!
I love this! As you said I think the carbonara challenge is one of the hardest in the vegan cuisine. Just one thing. Usually in the carbonara recipe we use just dry past without eggs because you already add eggs to the mix. I usually make vegan fresh pasta using semolina and turmeric for the colour. If you wanna try the result is incredible! :)
oooo turmeric very interesting :D
True, no need for eggs. Pure durum semolina flour thought, helps a lot.
My faaaav ! Thanks for the vid! Looks so goood
Its sooo good!!! Thank you!!
Me, a dumb person : "well of course you can't make pasta with just eggs, you need flo---"
Me, realizing Just Egg is a brand of vegan egg : "I am ashamed of my own stupidity.
Me, a newbie making the shift to reduce/eliminate animal products, coming to the comments to see if it’s just me, missing some facts about eggs being vegan!
lol
You make food so accessible and fun!
Thank you!! That means a lot
If you can, please get your hands on Green Vie’s vegan cheese! I am not sure whether they sell in Canada/US but holy moly it is INCREDIBLE! Hands down the best vegan cheeses I have ever tried in my life and I’ve tried it all! They melt perfectly and they’re slicable/gratable and have no chemical flavor! And they’re absolutely delicious, PLEASE try them! I want them in demand in your region lmao
Carbonara hits home.Love it and love ya!
Thank you for the machine-free method! ❤️
just egg don't sell in france, do you have any idea of a replacement ? :) your content is incredible, and it's a delight seeing you having so much fun ^^
That looks awesome
Man, do you want to come and live in my kitchen? Hahaha your food is amazing. one day I want to have as much knowledge about vegan food as you
Looks amazing ❤
Omg omg omg this is my FAVORITE!!
YAY!
Looks amazing! 👌🏻
Italians everywhere are now having a conniption.
Just realized that I'm early!!
This looks goood🤤🤤
Btw your eyes are gorgeous and I cant stop looking at them😅😅❤
Thank you Its soooooo good and now im blushing hahah
Oh my gosh! Making this dish asap! ♥️♥️♥️♥️♥️
AHHH Yes!!! Its soooooo. good
Great Job on this Video. Can you Make Vegan Jalapeño Poppers? Both Bacon wrapped and Fried?
Love this!!! You NEED to try Follow Your Heart Parmesan *Shreds*, they are amazing!!!! They would be perfect in this recipe!! They are the only vegan cheese I can eat raw by the handful! They melt but they also crisp like dairy parm!!! We use them in tons of dishes, I make beyond meatballs and meatloaf with them, I add a handful to Gardien florentine to jazz it up! I add it to pastas and sauces and it’s vital to my lasagna recipe too! Would love for you to try them!
Ahhhh I should hav tried a vegan parmesan!!! Thank you!!
I love Violife or Vevan brands also.
Italian here: that looks like a hella good carbonara. I also cannot believe Baby never had it before!!!
Ahhh my daily stache.
I've made noodles with flour, salt and aqua faba... it turns out fabulous!
Did you test to see if you REALLY needed the aqua faba?
Wow! Looks so tasty! I love it! 😀😍
My stomach manifesting during the video confirms it! 😂
That mochi bacon looks even better as lardons!!! 🤤🤤🤤
Bravo! Mark!
Thank you!!
GOOD MORNING SAUCYMAN!
Today I learn what Carbonara actually is lol!
Chistopher!!! good morning!!!! Thats awesome hahah Glad I could inform!
What about something seafood-y? I used your calamari vid as inspiration to make paella recently (used the mushroom rings as squid and the rounds as scallops and marinated both in two different "sea" tasting brines, made a chikun stock, etc) and it turned out great! I really wonder now about a vegan oyster/clams (taste-wise) or an updated attempt on your crab or fish. I'm sure you'll have ideas that have never crossed my mind...
Looks good realy but it shouldn't have the smoke flavour and I'm curious if you get that special umami pasmesan has
Vegan thanksgiving sides and vegan main course pleasseeeee
you can make pasta using ANY moisture, just water, or could use orange juice, add a little olive oil etc.
Egg is totally not needed at all.
Personally I use a 50/50 mix of Caputo 00 and fresh milled Khorasan flour and use water at 50% hydration with a splash of olive oil.
Sometimes I will add in spinach or roasted red pepper and a little garlic in the pasta.
Amazing
I'm sure it is as tasty as it looks. 👏
you are right, from what i understand of Italian pasta making is that they believe that you can use 100 grams of flour for 1 egg used. but that is what i have heard so dont quote on me on that method
Awesome! Thank you!! I've always made it by eye. Just pour in egg and start mixing until it stops mixing together then kneed.
looks amazing. but i'll never understand why people eat off of cutting boards 😂
what vegan bacon do you use?? looks amazing!
Follow your heart makes a pretty killer vegan parm shreds replacement. I'd recommend that over daiya for a more accurate taste.
Looks soooo goood😍🤤
It was sooooo good!
I'd love to see you create a vegan recipe for a Gruyere/Swiss cheese
Can you recreate simply truths cauliflower sauce??
Tips and ideas:
For wrapping the dough, I highly recommend you wax wraps. They are just the best at preventing drying out and you can wrap them as tight as you wish!
I am also sure this dough would be bomb as ravioli! You should give it a go :D
Got any pointers for wax wraps without beeswax?
COuld you make fresh pasta with the pumpkin seed egg you made? If so my mind is blown!
Great job bro 👏 love watching you cook. For those of us who can’t buy Just Egg. Do you have a recipe to replicate Just Egg? I think they use mung bean powder as main ingredient?
Is just egg in the refrigerated section of the supermarket? Wondering if it needs refrigerated if say, for instance, I get someone to send some to Scotland from the States.
It does need to be refrigerated.
YESSS CARBONARAAAA
Just need Eva/Ava? from Pasta Grammar to react to this 😂 never thought about using vegan egg to make fresh pasta, will deffo try!!!
This is mental.
And I’m really hungry now.
This is crazy! I wish we had just egg in my country
HOW DO YOU COME UP WITH THESE RECIPIES
u r my hero
You should make vegan birria! Also, I'm adding this recipe to the top of my to do list!
Great idea!! I'm so glad you said this!!! I've been thinking about doing this for a while!
it seems very good......of course pecorino and parmigiano reggiano are something different.......ciao
Instead of using 'plastic wrap' you could use biodegradable cling film (cling film just being a different word for plastic wrap in different countries obvs). Health food stores and well stocked large stores should have biodegradable versions.
Looking for a vegan eggnog without coconut or bananas. I'm not vegan but I am lactose intolerant. Also, I'm curious to see a vegan New England "clam" chowder.
Can you get us a Thanksgiving recipe? A seitan turkey/tofurky?
👉👈🥺
You can literally veganize anything🤩
I don't think you need egg pasta for carbonara but I do applaud the achievement
You totally dont hahah but I really wanted to try
@@SauceStache r e s p e k
Not honestly sure why people would think you cant make pasta with the Just Egg. Theres a lot of pasta companies that dont even use egg. Imagine making spaetzle. Mark have you made spaetzle before? Thanks for the new content. Hope you're doing well.
Woooohoooo
Spinach and Ricotta ravioli..use Violife feta, freeze it and it gets crumbly when thawed and then mix it with Kite Hill sour cream or cream cheese( it's fermented) and it makes an awesome ricotta....I do that all the time....it also makes an authentic tasting buttermilk with added water or nondairy milk, it's authentically dairy-like
Have you tried Kite Hill ricotta?! It’s my go to and it’s amazing, can use it right out of the tub and it’s perfect!
@@Subirasri yes I tried it and was a little disappointed because it's very expensive for the amount and my combination was better, well in my opinion. But yes Kite Hill makes some really really delicious and authentic food items.
Veganize arroz con gandules and empanadillas(empanadas) :-)
Ahhh LOVE that idea!!!
looks very good, did something similar today
NICE!!!! Did you make something carbonara ish? Or the fresh pasta?
i watched a video yesterday from Alex (french cuy cooking) about cacio e pepe. So i did like a carbonara with the roasted pepper (very aromatic, never tasted pepper like that before)
fyi, fresh pasta is not always "better" or preferable, especially in dishes such as carbonara, where dried pasta makes a desireable final product. however it is cool to see you can make the pasta with just egg. BTW most regular dried pasta is already vegan, and makes a better carbonara, I only mention this as you stress "autentic" which would be with dried (already vegan) pasta. so the fresh pasta seems redundant for this.
Thanks so much for the info!!! Yeah 99% of store bought dried pastas are already vegan and I could have totally used that... but I really wanted to test to see if I could make a fresh egg based pasta vegan... then it led me to the idea of making a carbonara.
@@SauceStache I figured, and I really enjoyed the results of the fresh pasta, looked great! (so cool to see you make it for sure). If this dish was a winner, I'd try it with dry pasta the next time, expect that would be even better for cabonara.
Regardless, keep up the good content, I enjoy it a lot! Thanks!
the bacon, how do I get that?
A “volcano size” of flour is a lot of flour, man.
Hi can You make hard cheese something like grana padano or Lithuanian cheese Dziugas :-)