3 reviews, 3.3 star(s). 67% would make again

Ready in 40 minutes

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. "


1 pound spaghetti; fettucine or linguine
1 tablespoon extra virgin olive oil
1/4 cup dry white wine
6 oz. tempeh bacon; chopped fine [LightLife Fakin’ Bacon]
1 tablespoon cornstarch
1 1/3 cup soy milk
6 tablespoon vegan butter; [Earth Balance]
3 tablespoon nutritional yeast
1 tsp Salt
nutritional yeast; or vegan parmesan
Freshly ground pepper

Original recipe makes 4



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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I followed this recipe exactly as written, and it was so salty that it was completely inedible. Add the salt at the end to taste, not blindly at the beginning as suggested.
jdavidmoore 4y ago

Just finished! Delicioussssss. Tastes just as good if not better than the real thing.
Chloehenry 4y ago

[I posted this recipe.]
atwaterville 6y ago

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