Tempeh Carbonara
If you're craving something creamy, dreamy and indulgent then you need to give this Creamy Tempeh Carbonara a go. The combination of pasta and our Smoky Tempeh Rashers is something heavenly. This dish is definitely a delicious way to incorporate more plant-based meals into your routine.
Recipe by It Doesn’t Taste Like Chicken
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ingredients
- 400 g pasta of choice (spaghetti, fettuccine, bucatini)
- 2 packs of our Smoky Tempeh Rashers
- 2 teaspoons olive oil
- Parsley and vegan parmesan, to serve
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups non-dairy milk (such as soy or almond)
- 1 tablespoon nutritional yeast
- 3/4 teaspoon black salt (also called kala namak), use regular salt if preferred
- 1/4 teaspoon black pepper"
instructions
1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Heat the olive oil in a large pan over medium-high heat.
3. Add the tempeh rashers and cook for 5 minutes on either side until browned.
4. Heat the olive oil in a large pan over medium-high heat. When hot, add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
5. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients.
6. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.
7. Add the cooked pasta and the sliced up tempeh rashers to the sauce and toss well to combine. Serve hot. Garnish with parsley and vegan parmesan if desired.
instructions
1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Heat the olive oil in a large pan over medium-high heat.
3. Add the tempeh rashers and cook for 5 minutes on either side until browned.
4. Heat the olive oil in a large pan over medium-high heat. When hot, add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
5. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients.
6. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.
7. Add the cooked pasta and the sliced up tempeh rashers to the sauce and toss well to combine. Serve hot. Garnish with parsley and vegan parmesan if desired.
