Tempeh Carbonara
Creamy carbonara with tempeh bacon, full of flavour and texture
LUNCH/DINNER
Total
35min
Prep
10min
Cook
25min
Servings:portions
For the Pasta:
- 200 grSpaghetti
For the Tempeh 'Bacon':
- 200 grTempeh
- 0.50Onion
- 2 clovesGarlic
- 0.50 tbspDried onion flakes
- 1 tbspOlive oil
- 2 tbspSoy sauce
- 1 tbspSriracha
- 1 tbspSweet paprika
- 1 tbspSmoked paprika
- Salt to taste
- Black pepper to taste
For the Carbonara Sauce:
- 60 grCashews (soaked in boiling water for 30 min)
- 240 mlUnsweetened plant-based milk
- 1 cloveGarlic
- 0.50 tbspMiso
- 2 tbspNutritional yeast
- Salt to taste
- Black pepper to taste
Tempeh Carbonara
Creamy carbonara with tempeh bacon, full of flavour and texture
LUNCH/DINNER
Total
35min
Prep
10min
Cook
25min
Servings:portions
INGREDIENTS
For the Pasta:
- 200 grSpaghetti
For the Tempeh 'Bacon':
- 200 grTempeh
- 0.50Onion
- 2 clovesGarlic
- 0.50 tbspDried onion flakes
- 1 tbspOlive oil
- 2 tbspSoy sauce
- 1 tbspSriracha
- 1 tbspSweet paprika
- 1 tbspSmoked paprika
- Salt to taste
- Black pepper to taste
For the Carbonara Sauce:
- 60 grCashews (soaked in boiling water for 30 min)
- 240 mlUnsweetened plant-based milk
- 1 cloveGarlic
- 0.50 tbspMiso
- 2 tbspNutritional yeast
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
For the Pasta:
- 1Cook the spaghetti in a pot of water according to the packet instructions.
- 2Drain and set aside.
For the Tempeh 'Bacon':
- 1Crumble the tempeh into pieces.
- 2Season the tempeh with sweet paprika, smoked paprika, salt, soy sauce, black pepper, sriracha, dried onion and a clove of garlic. Leave to marinate (optional).
- 3Heat the olive oil in a frying pan. Add the chopped onion and sauté until golden.
- 4Add the tempeh and cook for 3–4 minutes. Set aside.
For the Carbonara Sauce:
- 1In a tall container, add all the ingredients and blend with a hand blender until smooth.
- 2Transfer the sauce to a frying pan and cook for 2–3 minutes until it thickens.
- 3Add the cooked pasta and toss to coat well.
For to serve:
- 1Place the pasta coated in sauce on a plate and top with the tempeh.
NOTES
- This recipe was inspired by Vegan Heaven