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Vegan Carbonara Spaghetti

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Ingredients

Serves 4

  • 2 tablespoons olive oil
  • 3 medium shallots, minced
  • 4 ounces tempeh bacon, chopped
  • 1 cup plain unsweetened soy milk
  • 1/2 cup soft or silken tofu, drained
  • 1/4 cup nutritional yest
  • Salt and freshly ground black pepper
  • 1⁄2 cup vegan Parmesan
  • 1 pound spaghetti
  • 3 tablespoons minced fresh parsley

Instructions

  1. In a large skillet, heat the oil over medium heat.
  2. Add the shallots and cook until tender, about 5 minutes.
  3. Add the tempeh bacon and cook, stirring frequently, until lightly browned, about 5 minutes. Setaside.
  4. In a blender, combine the soy milk, , and salt and pepper to taste. Blend until smooth. Setaside.
  5. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
  6. Drain well and transfer to a large serving bowl.
  7. Add the tofu mixture, 1⁄4 cup of the Parmesan, and all but 2 tablespoons of the tempeh bacon mixture.
  8. Toss gently to combine and taste, adjusting seasonings if necessary, adding a little more soy milk if too dry.
  9. Top with several grindings of pepper, the remaining tempeh bacon, the remaining Parmesan, and parsley. Serve fresh.

Enjoy!

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