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Modifying Recipe "Vegan Spaghetti Carbonara with Smart Bacon & Peas"
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Ingredients:
* 1 pound spaghetti, fettucine or linguine * 1 T extra virgin olive oil * ¼ cup dry white wine * 1 cup peas * 6 oz. tempeh bacon, chopped fine [I use LightLife Fakin’ Bacon]or smart bacon * 1 T kudzu root [You can substitute cornstarch or arrowroot] * 1 1/3 cup soy milk * 6 T vegan butter [I use Earth Balance sticks] * 3 heaping T nutritional yeast * 1 tsp salt * Additional nutritional yeast or vegan parmesan for sprinkling * Freshly ground pepper * 2 Tbs soy sour cream added at the end
Directions:
Cook pasta according to package directions. Dissolve kudzu and salt in soymilk and set aside. In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish. Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionally--about 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste. Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan. http://www.veganbean.com/vb/2008/07/vegan-spaghetti-carbonara-with-smart-bacon-peas.html http://urbanvegan.blogspot.com/search?updated-max=2008-07-30T12%3A15%3A00-05%3A00&max-results=20
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