Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
————————————
Pasta
Green onions
Green onions
1 block of tempeh
2 tbsp coconut oil
2 tbsp coconut oil
Bacon Flavor:
2 tbsp olive oil
2 tbsp soy sauce or aminos
2 tbsp maple syrup or agave
1/4 tsp liquid smoke
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/4 tsp garlic powder
Carbonara Sauce:
2 tbsp of vegan butter
2 tbsp of flour
1 cup of unsweetened plain almond milk
½ cup of vegan mozzarella
1 tsp salt
½ cup of water
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Cut the tempeh into thin strips or thin squares.
2. Place the tempeh in a dry pan over medium heat.
3. Once the tempeh has gotten crispy on one side, flip it over to get crispy on the other side.
4. Next add about 2 tbsp of coconut oil or olive oil
5. While the tempeh is cooking, add all the flavor sauce ingredients into a mixing bowl and measuring cup, and stir thoroughly.
6. Once the tempeh has gotten crispy on both sides add the flavor sauce and cook in the sauce for 2-3 minutes. Take the tempeh off the burner and don't let it burn.
7. Put the tempeh on some paper towels to get the excess oil off.
8. Cook the pasta according to the instructions
9. Heat the vegan butter in a pot
10. Whisk in the flour one tbsp at a time
11. Slowly add the unsweetened almond milk, and keep whisking
12. Add the cheese, stir it in, and let it melt thoroughly
13. Add salt
14. Slowly add the water, and keep whisking
15. Once the pasta is cook, drain the water and put the pasta back in the pot. Then add the cheese sauce to the pasta and stir.
16. Break up the pieces of bacon tempeh and add to the pasta. Mix thoroughly.
17. Dish out the pasta and top with chopped green onions.
2 tbsp olive oil
2 tbsp soy sauce or aminos
2 tbsp maple syrup or agave
1/4 tsp liquid smoke
1/2 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/4 tsp garlic powder
Carbonara Sauce:
2 tbsp of vegan butter
2 tbsp of flour
1 cup of unsweetened plain almond milk
½ cup of vegan mozzarella
1 tsp salt
½ cup of water
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Cut the tempeh into thin strips or thin squares.
2. Place the tempeh in a dry pan over medium heat.
3. Once the tempeh has gotten crispy on one side, flip it over to get crispy on the other side.
4. Next add about 2 tbsp of coconut oil or olive oil
5. While the tempeh is cooking, add all the flavor sauce ingredients into a mixing bowl and measuring cup, and stir thoroughly.
6. Once the tempeh has gotten crispy on both sides add the flavor sauce and cook in the sauce for 2-3 minutes. Take the tempeh off the burner and don't let it burn.
7. Put the tempeh on some paper towels to get the excess oil off.
8. Cook the pasta according to the instructions
9. Heat the vegan butter in a pot
10. Whisk in the flour one tbsp at a time
11. Slowly add the unsweetened almond milk, and keep whisking
12. Add the cheese, stir it in, and let it melt thoroughly
13. Add salt
14. Slowly add the water, and keep whisking
15. Once the pasta is cook, drain the water and put the pasta back in the pot. Then add the cheese sauce to the pasta and stir.
16. Break up the pieces of bacon tempeh and add to the pasta. Mix thoroughly.
17. Dish out the pasta and top with chopped green onions.
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