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Vegan Tempeh Carbonara
This is a really easy recipe and perfect for a dinner during the week. I’ve made this a few different ways, so however you like to adjust it, make it your own. In this recipe, we’re going to use tempeh for the bacon substitute, but feel free to use either tofu or another fake bacon. For all you former bacon lovers out there, I hope you enjoy this vegan version!
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4+
Ingredients
- Pasta
- Green onions
- 1 block of tempeh
- 2 tbsp coconut oil
- Bacon Flavor:
- 2 tbsp olive oil
- 2 tbsp soy sauce or aminos
- 2 tbsp maple syrup or agave
- 1/4 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/4 tsp garlic powder
- Carbonara Sauce:
- 2 tbsp of vegan butter
- 2 tbsp of flour
- 1 cup of unsweetened plain almond milk
- ½ cup of vegan mozzarella
- 1 tsp salt
- ½ cup of water
Steps
1
Break up the tempeh into small chunk and place in a dry pan over medium heat.
2
Once the tempeh has started to get crispy add about 2 tbsp of coconut oil or olive oil.
3
While the tempeh is cooking, add all the flavor sauce ingredients into a mixing bowl and measuring cup, and stir thoroughly.
4
Once the tempeh has gotten even more crispy, add the flavor sauce and cook in the sauce for 2-3 minutes. Take the tempeh off the burner and don’t let it burn. Put the tempeh on some paper towels to get the excess oil off.
5
Cook the pasta according to the instructions.
6
Heat the vegan butter in a pot and then whisk in the flour one tbsp at a time.
7
Slowly add the unsweetened almond milk and keep whisking. Add the cheese and salt, stir it in, and let the cheese melt thoroughly.
8
Slowly add water and keep whisking.
9
Once the pasta is cook, drain the water and put the pasta back in the pot. Then add the cheese sauce to the pasta and stir.
10
Break up the pieces of bacon tempeh and add to the pasta. Mix thoroughly.
11
Dish out the pasta and top with chopped green onions.