Vegan Tempeh Carbonara
This vegan tempeh carbonara is not only very creamy but also super nutritious. Try out this vegan version of the traditional hearty Italian pasta dish!
Servings 2 people
Calories 600kcal
Ingredients
For the Tempeh Bacon
- 1 tablespoon olive oil
- 7 oz tempeh
- 1/2 onion, chopped
- 1 tablespoon BBQ-sauce
- 1 teaspoon paprika powder
- 1/2 teaspoon smoked salt
- 1 teaspoon soy sauce
- black pepper
For the Carbonara Sauce
- 9 oz whole wheat spaghetti
- 1/2 cup cashews
- 1 cup unsweetened plantmilk almond, soy, or oat milk
- 1/2 teaspoon white miso paste
- 2 tablespoons nutritional yeast
- salt
- pepper
- 1 tablespoon fresh parsley, chopped
- 1 small garlic clove, minced
Instructions
- Cook the spaghetti according to the instructions on the package.
- Cut the tempeh into little cubes. In a medium pan, heat the olive oil over medium heat. Stir-fry the tempeh for about two minutes. Then add the chopped onions. Cook for another two minutes. Add the BBQ and soy sauce as well as the spices and cook for about 5 minutes until the tempeh is brown and crispy.
- Place the cashews, the plant-based milk, the miso paste, the nutritional yeast, the garlic, salt, and pepper in a food processor and process until smooth.
- Pour into a large pan and cook for about 2-3 minutes. If the sauce gets to thick add a splash of milk. Stir in the spaghetti, the tempeh bacon, and the parsley and season with salt and black pepper.