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Creamy Carbonara with Tempeh “Bacon”
[Vegan]

SO By: Sarah Ottino

Author Bio

As a full-time traveler, I started posting recipes online mainly as a personal resource. Now... Read More

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A close-up of creamy vegan carbonara with penne pasta, green peas, and generous crumbles of smoky tempeh "bacon" on top, served in a white bowl.

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Creamy Carbonara with Tempeh "Bacon" [Vegan]

Dairy Free

Vegan

This is like if Carbonara and Alfredo sauce had a vegan baby with less calories. Carbonara is traditionally made with egg yolks, pancetta, parmesan, and sometimes peas, while Alfredo sauce is typically a heavy cream-and-cheese-based sauce. This combines the creaminess of Alfredo sauce with the meaty flavors of Carbonara sauce...

For the Pasta:

1 box of penne pasta (about 16 oz)
1/4 cup olive oil
3 tablespoons all-purpose flour
2 1/2 cups unsweetened nut milk (I used almond)
4 tablespoons vegan cream cheese
3 tablespoons nutritional yeast
1 tablespoon parsley flakes
1 1/2 tablespoon cornstarch (mixed with 3 tbsp water to make a slurry)
1 cup frozen peas (defrosted)
Tiny pinch of kala namak (black salt) (optional)
Salt & pepper to taste
Tempeh "bacon" for topping

For the Tempeh "Bacon" Ingredients:

8 oz tempeh
2 tablespoons maple syrup
2 tablespoons soy sauce
1/2 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
4 tablespoons neutral-flavored oil

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How to Prepare Creamy Carbonara with Tempeh “Bacon” [Vegan]

Start by marinating your tempeh bacon.
Break up the tempeh into small crumbles and place in a bowl.
Add all the bacon ingredients to the bowl, mix until the tempeh is evenly coated, then let it sit for at least 15 minutes.
Heat a frying pan over medium heat. Once the tempeh is done marinating, cook, stirring occasionally, for 5-10 minutes, or until the tempeh is dark brown and slightly crispy.
Separately, cook the pasta according to the directions on the box.
Meanwhile, make the sauce.
In a large frying pan, heat the oil on low.
Add the flour and cook for a few seconds to create a rue.
Slowly add the milk to the pan, whisking constantly so lumps don’t form.
Immediately add the cream cheese and seasonings to the pan.
Bring the sauce to a low boil, stirring occasionally.
As soon as it starts to boil, gently fold in the peas and cook for 1-2 minutes.
Add the cornstarch slurry, stirring constantly so it doesn't clump.
Simmer for another few minutes, stirring constantly, until the sauce thickens.
Optional: add a tiny pinch of kala namak to give this a slightly eggy flavor to mimic traditional Carbonara sauce.
Remove from heat, and mix in the cooked penne.
Serve and top with tempeh bacon crumbles!