VEGAN CARBONARA WITH CARAMELIZED CABBAGE
This vegan carbonara with caramelized cabbage is a twist on traditional carbonara. Sweet caramelized cabbage and a rich, smoky sauce wrap every bite of buttery pasta in pure flavor. Subtle umami depth and gentle sweetness make this plant-based carbonara especially satisfying.
SWEET CARAMELIZED CABBAGE
The magic of this vegan carbonara starts with fresh green cabbage, thinly sliced and slowly sautéed until it becomes tender and deeply caramelized. As it cooks down, it soaks up the smoky-sweet sauce, creating melt-in-your-mouth bites that prove you don’t need meat for that signature carbonara comfort.
SMOKY SAUCE & BUTTERY PASTA
The velvety sauce brings deep smoky-salty richness that gives this dish its classic carbonara vibe. Tossed with buttery pasta, it clings to every nook and cranny, pulling all those cozy flavors together in each bite.
SIMPLE STEPS TO MAKE THIS VEGAN CARBONARA WITH CARMELIZED CABBAGE
Mix Together the Smoky-Sweet Sauce
Sauté Onion & Cabbage Add Sauce & Cook Down Until Caramelized
Separately Prepare Chunky Noodles to Al Dente
Vegan Carbonara with Caramelized Cabbage Ingredients
STEP 1 – COOK THE PASTA:
Cook the pasta according to package directions, reserving 2 cups of pasta water before draining.
Drain and toss with vegan butter to prevent sticking. Set aside.
STEP 2 – CARAMELIZE THE VEGETABLES:
Thinly slice the onions and cabbage (cut cabbage into quarters, then thin ribbons and cut in half).
Heat a generous drizzle of olive oil in a large sauté pan over medium heat, add the onions and sauté about 5 minutes, until they begin to caramelize.
Add the cabbage, mix well, cover, and cook 5 minutes to sweat and reduce. Stir, cover again, and cook 5 more minutes until softened and lightly caramelized.
STEP 3 – ADD THE SAUCE:
Whisk all sauce ingredients until smooth, then add to the cabbage mixture.
Cook uncovered about 15 minutes, stirring often, until mostly caramelized and deeply browned.
STEP 4 – FINISH & SERVE:
Add the remaining vegan butter, nutritional yeast, and 1 cup of reserved pasta water. Stir until melted and slightly thickened.
Fold in the pasta and toss until fully coated, adding more pasta water if needed.
Serve in bowls, sprinkle generously with nutritional yeast, and season with salt and pepper to taste.
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Vegan Carbonara with Caramelized Cabbage
Ingredients
- 8 oz Chunky Pasta
- 1 to 2 tbsp of Vegan Butter
- Olive Oil
- 2 Medium Onions
- 1 Head Green Cabbage
- 2 tbsp Maple Syrup
- 2 tbsp Soy Sauce
- 2 tbsp Vegan Worcestershire
- 2 tbsp Olive Oil
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tbsp Vegan Butter
- ÂĽ C Nutritional Yeast
Instructions
- Prepare the pasta according to package directions.8 oz Chunky Pasta
- Before draining, reserve 2 cups of pasta water.
- Drain and toss with vegan butter to prevent sticking. Set aside.1 to 2 tbsp of Vegan Butter
- Thinly slice the onions and cabbage. Cut the cabbage into 4 thick quarters around the core, slice into thin ribbons, then cut in half.2 Medium Onions, 1 Head Green Cabbage
- Heat a generous drizzle of olive oil in a large sauté pan over medium heat.Olive Oil
- Add the onions & sauté for about 5 minutes, until they begin to caramelize.
- Add the cabbage and mix well. Cover and cook for 5 minutes to sweat the cabbage until it begins to reduce. More caramelization will develop - don’t be alarmed if some edges look deeply browned.
- Mix thoroughly, cover again, and cook for 5 more minutes.
- Whisk all sauce ingredients together until smooth.2 tbsp Maple Syrup, 2 tbsp Soy Sauce, 2 tbsp Vegan Worcestershire, 2 tbsp Olive Oil, 2 tsp Smoked Paprika, 2 tsp Garlic Powder
- Add the sauce to the cabbage mixture and mix well. Cook uncovered for about 15 minutes, stirring often.
- Continue cooking until the mixture is mostly caramelized. This deep caramelization is where the signature carbonara flavor develops. As the cabbage releases liquid, it will cook off and allow the mixture to brown further.
- Add the additional vegan butter and nutritional yeast to the pan, along with 1 cup of the reserved pasta water. Stir until the butter melts and the liquid begins to thicken slightly.2 tbsp Vegan Butter, ÂĽ C Nutritional Yeast
- Fold the pasta into the cabbage mixture and toss until fully coated. Slowly add more reserved pasta water if necessary.
- To Serve: Scoop the carbonara into individual bowls. Sprinkle generously with nutritional yeast and season with salt and pepper to taste.
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FAQ'S FOR THIS VEGAN CARBONARA WITH CARAMELIZED CABBAGE RECIPE
1. Can I use a vegan bacon seasoning instead of the carbonara sauce ingredients?
Yes, a vegan bacon seasoning can work as a shortcut for the carbonara flavor. Start with a small amount, taste, and adjust gradually, since these blends can become quite salty very quickly.
2. What type of pasta works best for vegan carbonara?
Chunky shapes like corkscrew or campanelle work best because the sauce clings to all the curves and ridges. Long noodles will work, but you may lose some of that creamy coating in each bite.
3. How do I know when the cabbage is properly caramelized?
The cabbage should be tender, reduced in volume, and lightly browned in spots. Deep golden edges and a slightly sweet aroma are good signs you’ve developed the rich carbonara-style flavor.
4. Can I make this recipe gluten-free?
Absolutely. Simply use your favorite gluten-free chunky pasta and ensure your soy sauce and Worcestershire are gluten-free. The rest of the recipe is naturally plant-based and easy to adapt.
