Pasta Carbonara

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Serves 4 to 6

Ingredients

* 1 recipe Tempeh Bacon ( Recipe Below ) or Smart Bacon, cook as directed on package

* 1 pound spaghetti noodles or your favorite pasta noodles

* 1 package of silken tofu

* 2 Tb melted vegan butter ( such as Earth Balance )

* 1/3 cup vegan soy Parmesan, plus more for garnish

* 1 Tb nutritional yeast

* Vegetable Broth

* salt and freshly ground black pepper

* 1/4 cup peas

* salt and pepper

Directions

1. In a large pot, bring water to a boil and cook pasta noodles until al dente, 8-9 minutes. Drain and set aside.

While pasta noodles are cooking, start preparing your sauce.

2. In a blender or food processor, add the tofu, butter, Parmesan, nutritional yeast and enough vegetable broth to get everything nice and creamy.

3. Over medium heat, in a large skillet, add the sauce and heat through, about 5 minutes. Add the pasta noodles, along with the bacon and peas and stir until everything is well combined and heated through.

Season with salt and pepper to taste.

To Serve - Divide pasta into four to six separate bowls and garnish with more Parmesan cheese if desired.

Tempeh Bacon

Ingredients

* 1 ( 8-oz pkg ) tempeh, sliced into 24 very thin slices or as many as you can slice

* 1/4 cup low-sodium soy sauce

* 2 Tb apple cider vinegar

* 1 tsp light brown sugar

* 1/2 tsp ground cumin

* 1/2 tsp ancho chile powder

* 2 tsp liquid smoke, optional

* 1 Tb canola oil

* Smoked paprika, optional

Directions

1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using.

2. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.

3. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.

4. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.