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Calum Harris’ kinda-carbonara vegan noodles

Name: Calum Harris’ kinda-carbonara vegan noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 2 garlic cloves, chopped; 4 spring onions, sliced (green parts reserved); 200g (1 block) tempeh, chopped into ‘lardons’; 2 x 50g nests wholewheat noodles; 2 tbsp reduced salt soy sauce; 1 tsp paprika; ½ tbsp agave syrup; 1 tbsp tahini; 1 tbsp nutritional yeast; 1 tsp gochujang; 1 tbsp sesame oil; Pinch chilli flakes or drizzle chilli crisp oil to serve (optional)

By: Calum Harris

Published: 27 Dec 24
Updated: 14 Jan 25

Calum Harris’ kinda-carbonara vegan noodles

Vegan noodles inspired by carbonara? Yes, please. This filling vegan dinner from Calum Harris packed with protein and fibre. There’s buckets of flavour thanks to creamy tahini, punchy gochujang and nutritional yeast, which adds a parmesan-like umami hit.

Calum is a home cook who’s helped popularise plant-based cooking on social media. Recipe tested by delicious. and taken from Calum’s cookbook, Proper Healthy: 80 Plant-based Recipes With A Boost (Carnival £22), out now. Proper Healthy is his second cookbook, written in conjunction with registered dietitian Clare Gray. Find Calum on Instagram @calumharris.

Loved this dish? Try Calum’s epic vegan sandos, too.

Easy
January 2024

Test kitchen approved

Serves 2
Prep time 5 min. Cook time 15 min

Loved this dish? Try Calum’s epic vegan sandos, too.

Nutrition: per serving

Calories: 518 kcals
Fat: 19g (3.3g saturated)
Protein: 34g
Carbohydrates: 46g
Fibre: 11g
Salt: 2.5g

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Ingredients

1 tbsp olive oil
2 garlic cloves, chopped
4 spring onions, sliced (green parts reserved)
200g (1 block) tempeh, chopped into ‘lardons’
2 x 50g nests wholewheat noodles
2 tbsp reduced salt soy sauce
1 tsp paprika
½ tbsp agave syrup
1 tbsp tahini
1 tbsp nutritional yeast
1 tsp gochujang
1 tbsp sesame oil
Pinch chilli flakes or drizzle chilli crisp oil to serve (optional)

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Method

Add the oil to a large frying pan and fry the garlic, the white parts of the spring onions and the tempeh over a medium heat for 3-5 minutes until the tempeh is golden and the onions are starting to soften.
Cook the noodles in boiling water according to the packet instructions, then drain, reserving a little of the noodle water (about 100ml).
Once the tempeh is golden, add the soy sauce, paprika and agave, then continue cooking for about 2 minutes. Transfer to a bowl and set aside.

Add the noodles to the pan with the reserved noodle water. Cook, stirring, for 1 minute, then add the tahini, nutritional yeast, gochujang and sesame oil. Stir until the noodles are saucy. Add three quarters of the tempeh mix, then stir for another minute to warm everything through.
Finish the dish by adding the remaining tempeh on top, with the spring onion greens and, if you like, a pinch of chilli flakes or a drizzle of chilli crisp oil.