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Seitan Pepperoni Carbonara

Two ways with pepperoni, one seriously satisfying bowl of pasta. This carbonara mixes crispy fried seitan pepperoni straight through a rich, creamy sauce, then tops it all off with extra torn, crispy pepperoni for crunch. A dairy-free take on carbonara built with a simple flour-and-soy-milk base rather than eggs, it's a comforting dinner for four that comes together in half an hour.

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 30 mins
Get started

Ingredients

  • 2 x 225g Seitan Pepperoni, thinly sliced
  • 3 tbsp olive oil (1 for each pan)
  • 500g spaghetti
  • 1 large white onion, finely diced
  • 4 garlic cloves, minced
  • 40g plain flour
  • 600ml soy milk
  • 1 heaped tbsp nutritional yeast

To serve:

  • 100g vegan Parmesan shavings
  • Small handful chopped parsle

Get started

  1. Bring a large, deep pan of water to the boil with a pinch of salt.
  2. Start by preparing your Seitan Pepperoni 2 ways. For the Seitan Pepperoni topping heat 1 tbsp of olive oil in a non-stick pan over a medium heat. Take half of your pepperoni slices and roughly tear before adding to your heated oil. Fry for 8-10 mins, stirring occasionally until crisp, remove from pan and pop to one side on kitchen roll. For your pepperoni that will be muddled in amongst your carbonara, simply add another tbsp of oil to the pan your torn pepperoni was in, heat, add remaining pepperoni slices and fry for 6-8 mins, remove from pan and pop to one side on kitchen roll.
  3. Add your spaghetti to your boiling water and cook as per the pack instructions. Meanwhile, heat 1 tbsp of olive oil in the pan used to cook your pepperoni over a medium heat. Add your onion and garlic and fry for 5 mins until fragrant and translucent
  4. Sprinkle over your flour and cook for a min, stirring to coat. Whisk in your milk and yeast and cook for 5-10 mins until thickened (stirring as you go). Season with a generous pinch of salt and pepper.
  5. Drain your spaghetti (reserving a ladle full of water), and add to your pan of sauce along with pepperoni slices and mix. Add a ladle of spaghetti water to loosen if needed.
  6. Divide across bowls, top with crispy, torn pepperoni, parsley, vegan Parmesan and a crack of black pepper and enjoy!
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