I’ve had some really incredible vegan carbonara pasta recently. It got me thinking about other dishes I could “carbonara-ize”! This seriously good vegan polenta carbonara served with herby garlic spring veggies is without a doubt the best! It’s super simple, the polenta is fast and easy. And I just roast veggies while the polenta cooks. Then you have a fast, healthy-ish and comforting perfect spring meal. The classic carbonara flavors come in the form of mushroom “bacon”. Plus vegan egg mixed with vegan cheese is stirred into the polenta.
What You Need For This Vegan Carbonara:
- Shiitake Mushrooms: These replace the bacon in the carbonara.
- Liquid Smoke, Maple Syrup, Soy Sauce, Smoked Paprika: This is how the shiitakes magically transform into bacon.
- Non-Dairy Milk and Veggie Broth: These are what you cook the polenta in.
- Polenta: You can use polenta or yellow cornmeal/ grits.
- Vegan Butter and Vegan Parmesan: Mixed in at the end to make the polenta super creamy.
- Vegan Egg: I used Just Egg brand. This is whisked with more non-dairy milk and whisked into the polenta to give it that classic carbonara feel.
This vegan polenta carbonara is a super easy and fun comfort food. Perfect for spring, but also incredible in the fall and winter. You can switch it up and either serve with the recommended spring herby veggies or a protein. I love using the roasted herby idea, but using tofu instead. Or a crumbled tempeh to top this phenomenal creamy polenta. I love a big bowl of polenta that can be topped with all kinds of things.
Why Should You Make This Inventive Carbonara?
- Well, it is ya know…seriously good.
- Perfect as the base for veggie or protein.
- So incredible it is perfect on its own.
- Cheesy, creamy, eggy, smoky and amazing.
- It is so easy and tasty.
Seriously Good Vegan Polenta Carbonara
Ingredients
- 4 Ounces Shiitake mushrooms, finely diced
- 1 1/2 Tablespoons Soy sauce or Tamari for GF option
- 1 1/2 teaspoons Liquid smoke
- 1 1/2 teaspoons Maple syrup
- 1/2 teaspoon Smoked paprika
- 1 Tablespoons Olive oil
- 2 1/4 Cups Non-dairy milk, unsweetened I used oat milk, divided
- 2 Cups Vegetable broth
- 1 1/2 teaspoons Salt
- 1 Cup Polenta or yellow cornmeal
- 1/4 Cup Vegan butter, I used country crock plant butter
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1/2 Cup Vegan Egg, I used Just Egg
Instructions
- In a small mixing bowl, add the shiitake mushrooms, soy sauce, liquid smoke, maple syrup and paprika. Toss to coat the mushrooms.
- In a large non-stick skillet or cast iron pan, heat the olive oil on medium high.
- Add the shiitakes and sauté, reducing heat as needed until they are golden brown. About 7 to 9 minutes. Leave the pan on low to keep warm while you make the polenta.
- In a medium sized sauce pan, whisk together 2 cups of non-dairy milk, the vegetable broth and the salt. Heat on medium high.
- Bring to a simmer and then reduce heat to medium and very slowly stream the polenta into the sauce pan, whisking the entire time to make sure you don't get any lumps.
- Reduce heat to medium low, cover and let simmer for 8 to 10 minutes or until the polenta is very thick and tender.
- While the polenta simmers, in a small mixing bowl, whisk together the vegan egg and the remaining 1/4 cup of non-dairy milk.
- Once the polenta is done, add the vegan butter, vegan parmesan and the vegan egg mixture to the sauce pan and whisk to combine, letting everything melt into the polenta and cook for 1 to 2 more minutes.
- Serve immediately. Pour some of the polenta in a bowl, top with the shiitake mushroom "bacon", some extra Parmesan if desired. I recommend serving with roasted veggies or tofu!
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Nutrition
Nice post