Creamy Vegan Polenta Carbonara Recipe

This vegan polenta carbonara reinvents the classic with creamy, cheesy polenta and a smoky mushroom “bacon.” It’s simple, fast, and deeply comforting — perfect for spring dinners but equally satisfying in cooler months. The polenta cooks quickly in a mix of non-dairy milk and vegetable broth, then finishes silky and rich with vegan butter, vegan parmesan, and a plant-based egg substitute. Meanwhile shiitake mushrooms are seasoned and sautéed until caramelized to give the dish a smoky, bacon-like bite. Serve with roasted herby spring vegetables, tofu, or tempeh for a complete meal.

What You Need for This Vegan Carbonara

Shiitake mushrooms: Finely diced and seasoned to mimic bacon.
Liquid smoke, maple syrup, soy sauce (or tamari), smoked paprika: These ingredients create the smoky-sweet “bacon” flavor for the mushrooms.
Non-dairy milk and vegetable broth: The liquid base for cooking polenta — unsweetened oat milk works well.
Polenta (or yellow cornmeal/grits): The creamy starch that replaces pasta; cooks quickly.
Vegan butter and vegan parmesan: Stirred in at the end to make the polenta luxuriously creamy and savory.
Vegan egg: A plant-based egg substitute (such as Just Egg) mixed with milk and whisked into the hot polenta for an eggy carbonara sensation.

This dish is versatile: a bowl of creamy polenta makes an excellent base for roasted vegetables, marinated tofu, or crumbled tempeh. The texture is indulgent yet approachable, and the flavor profile—cheesy, smoky, and slightly eggy—delivers that familiar carbonara comfort in a vegan format. Because the polenta cooks quickly and the mushrooms roast or pan-fry at the same time, this recipe comes together in about 30 minutes for a satisfying weeknight meal.

Why Make This Inventive Carbonara?

It tastes indulgent and comforting while remaining plant-based.
Polenta is a flexible base for vegetables, tofu, or other proteins.
Bright, smoky shiitake “bacon” gives the dish depth without animal products.
The finished polenta is creamy, cheesy, and has an egg-like silkiness thanks to the vegan egg mixture.
Quick and easy to prepare — great for busy evenings or relaxed weekend dinners.

Seriously Good Vegan Polenta Carbonara

Summary: Carbonara-inspired creamy vegan polenta with smoky mushroom “bacon,” vegan egg, and vegan cheese.

Course: Main Course

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Servings: 4 Calories: 405 Author: Lauren Boehme

Ingredients

4 ounces shiitake mushrooms, finely diced
1 1/2 tablespoons soy sauce or tamari (for gluten-free option)
1 1/2 teaspoons liquid smoke
1 1/2 teaspoons maple syrup
1/2 teaspoon smoked paprika
1 tablespoon olive oil
2 1/4 cups non-dairy milk, unsweetened (divided; oat milk recommended)
2 cups vegetable broth
1 1/2 teaspoons salt
1 cup polenta or yellow cornmeal
1/4 cup vegan butter
1/2 cup vegan Parmesan
1/2 cup vegan egg (plant-based egg replacement)

Instructions

In a small bowl, combine the diced shiitake mushrooms with soy sauce, liquid smoke, maple syrup, and smoked paprika. Toss until evenly coated.
Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
Add the seasoned shiitakes and sauté, lowering the heat if needed, until they are golden brown and slightly crisp, about 7–9 minutes. Keep warm on low while you make the polenta.
In a medium saucepan, whisk together 2 cups of non-dairy milk, the vegetable broth, and the salt. Heat over medium-high until it begins to simmer.
Reduce heat to medium and slowly pour the polenta into the simmering liquid in a steady stream, whisking constantly to prevent lumps.
Lower the heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the polenta is thick and tender.
While the polenta simmers, whisk the vegan egg with the remaining 1/4 cup non-dairy milk in a small bowl.
When the polenta is ready, remove from heat and whisk in the vegan butter, vegan parmesan, and the vegan egg mixture. Return the pan to low heat and cook 1–2 minutes more, stirring until everything is fully incorporated and the polenta is creamy.
Serve immediately: spoon polenta into bowls, top with the shiitake “bacon” and extra vegan parmesan if desired. Pair with roasted herby vegetables, tofu, or tempeh for a complete plate.

Nutrition (per serving)