Vegan SPAGHETTI CARBONARA
This dish uses smoked Tempeh bacon as substitute for the real bacon. "Cheese" sauce is derived from soy milk and nutritional yeast."Just finished! Delicioussssss. Tastes just as good if not better than the real thing. " - Chloehenry
Yield: 4 Ready in 40 minutes
favorite of 23 people 21 people want to try
|1 poundspaghetti; fettucine or linguine|
|1 tablespoonextra virgin olive oil|
|1/4 cupdry white wine|
|6 oz.tempeh bacon; chopped fine [LightLife Fakin’ Bacon]|
|1 1/3 cupsoy milk|
|6 tablespoonvegan butter; [Earth Balance]|
|3 tablespoonnutritional yeast|
|nutritional yeast; or vegan parmesan|
|Freshly ground pepper|
Vegan SPAGHETTI CARBONARA Preparation
Cook pasta according to package directions.
Dissolve cornstarch and salt in soymilk and set aside.
In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish.
Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionallyabout 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste.
Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.
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