Vegan Carbonara with Tempeh Bacon
Tempeh Bacon Vegan Carbonara! Creamy cauliflower sauce with whole wheat pasta and homemade tempeh bacon! Such a healthy, low-fat recipe that taste like the creamiest pasta you've ever had!
Ingredients
- 8 oz. tempeh
- 3 tbsp. soy sauce
- 2 tbsp. maple syrup
- 2 tbsp. olive oil, divided
- 1 1/2 tsp. balsamic vinegar
- 1/2 tsp. cumin
- 1 head cauliflower, chopped
- 2 cloves garlic
- 1/2 cup unsweetened milk
- 2 tbsp. nutritional yeast
- 1 tbsp. fresh lemon juice
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 lb. whole wheat pasta
- fresh parsley, chopped (for garnish, optional)
Instructions
- Place the tempeh in a steamer basket and steam for 10 minutes until soft. Remove from basket and crumble into a bowl. Add soy sauce, maple syrup, 1 tbsp. olive oil, 1 1/2 tsp. balsamic vinegar, 1/2 tsp. cumin. Marinade while you prepare the cauliflower.
- Chop the cauliflower and place in a steamer basket. Cook for 10 minutes until cauliflower is soft.
- Place cauliflower in a blender along with the remaining tbsp. olive oil, garlic, milk, nutritional yeast, lemon juice, onion powder and garlic powder. Blend until silky and smooth, about 3-4 minutes.
- Heat a large non-stick skillet on medium heat. Add the marinated tempeh and cook until crispy and golden, about 10 minutes.
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente.
- Add the cauliflower sauce to the whole wheat pasta (you may not need all of it, start with a cup or two and toss, add more if you'd like). Add the tempeh bacon and toss again.
- Garnish with fresh parsley.
Nutrition
Serving: 1servingCalories: 669kcalCarbohydrates: 107gProtein: 35gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 678mgPotassium: 1034mgFiber: 4gSugar: 7gVitamin A: 71IUVitamin C: 50mgCalcium: 190mgIron: 7mg