255. pasta carbonara.

Vegan pasta carbonara with tempeh bacon. Yum.

Original recipe found here. I left out the peas, because Im not really a fan of peas. I added spinach instead. I think ill add a few more cloves of garlic to the sauce too next time as well. There will definitely be a next time!

This looks like a lot of work, and it usually is more work than I like to do on a weeknight, but honestly, it came together quickly. I didn’t have cashew butter, so I just put 2 T of cashews in the vitamix, along with the rest of the sauce ingredients and that helped speed things along. The bacon came together pretty quickly and the sauce was done cooking before the pasta even was.  So this may take a little more elbow grease than normal, but its really not too bad. I think it was well worth it!

I’m going to paste the recipe here because this is one I want to remember!

For the bacon

one 8-ounce (225 g) package tempeh, cut into strips as thin as you can manage (I got about 15 strips from one package)

3 Tbsp soy sauce

juice of 1/2 lemon plus enough water to equal 1/3 cup (80 ml)

1/4 tsp (1 ml) liquid smoke

2 cloves garlic, minced

1/2 tspn agave

1/2 cup (120 ml) water

For the pasta and sauce:

package of dry pasta

1 recipe of your favorite tempeh bacon (see above)

2 Tbsp (30 ml) smooth natural cashew butter ( i used raw cashews

1 Tbsp (15 ml) white miso

1 Tbsp (15 ml) tahini (sesame paste)

1/4 tsp (1 ml) dijon mustard

1 clove garlic, minced

1/2 tsp (2. 5 ml) turmeric

pinch nutmeg

fine sea salt and pepper, to taste

1 cup soy or almond milk

1 cup (240 ml) vegetable broth or stock

2 Tbsp (30 ml) potato or arrowroot starch

1/2 cup (120 ml) peas (i used spinach)

3 Tbsp (45 ml) chopped fresh parsley

Prepare the bacon: cut the tempeh into strips as thin as you can manage. In a large frying pan, mix together the remaining ingredients.  Add the tempeh and turn each strip over a few times to coat it in the sauce.

Turn on heat to medium-low and cook the strips for about 5 minutes until the sauce has begun to evaporate and the bottoms are browned; turn the strips and continue to cook the other side, pushing the bacon back and forth occasionally to prevent sticking, until the liquid ingredients have been absorbed and the bacon is browned and crisp on the outside, another 5-10 minutes.  If the liquid is absorbed too quickly, add a little more water, as needed. Turn off heat and set aside.

Prepare the pasta: Set your water boiling in a large pot. Cook the pasta according to package directions.

Meanwhile, prepare the sauce: Put all the ingredients in the vitamix and mix until its well blended Heat the mixture in the pot over medium-low heat, stirring constantly, until it begins to bubble; cook for about a minute more, stirring constantly, until the mixture is thick and creamy.  If the pasta isn’t yet ready, turn off the heat and cover the pot.

Once the pasta is ready Add the pasta to the sauce pot along with the tempeh and peas and continue to cook over low heat, stirring occasionally, until everything is warmed through, a few minutes.  Sprinkle with fresh parsley and serve.  Makes 4 servings.

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