Healthy Vegan Carbonara Pasta with Seared Tempeh
Ingredients:
1 lb of Angel hair pasta
1 Large yellow onion
1/2 head of garlic
1 Tbsp of olive oil/vegan butter
4 peppers (1 red, 1 orange, 1 yellow, and 1 green)
Garlic Salt or Powder (to taste)
For the Tempeh:
1 – 8oz package of Tempeh (227g)
1 Tbs of Coconut Aminos
1 Tbs of water
Sprinkle salt, pepper, and garlic powder
For the Vegan Parmesan cheese:
1/4 cup of Walnuts
About 2 Tablespoons of nutritional yeast
About 1 Teaspoon of garlic powder
Instructions:
1.) First, cook your tempeh. Slice Tempeh into thin strips.
2.) in a small frying pan: Add your coconut aminos and water. Place your strips out evenly being sure that no strips are lying on top of one another.
3.) On a medium-high heat, fry each strip, turning as needed. You may drizzle in more coconut aminos until you get a nice dark color all the way around the tempeh. Place the lid on the pan for a few seconds to steam in the juices inside the tempeh. Lightly sprinkle some garlic powder, pepper, and salt (optional) on the tempeh when done cooking. Set tempeh aside on a plate.
4.) Chop 1 large yellow onion coarsely into strips. Mince a half a head of garlic.
5.) Add your onion to a frying pan. Fry until Golden splashing in water and scraping the brown bits of your pan as needed until onion is nice and caramelized.
6.) While your onion is caramelizing, chop 4 large bell peppers into strips (1 red, 1 orange, 1 yellow, one green). You may also want to start boiling water for your pasta in a separate pot.
7.) Once onion is caramelized, add minced garlic, and sliced peppers. (DO NOT OVERCOOK THE PEPPERS! You want them soft, but not overdone)!!
8.) While peppers are cooking, make your Vegan Parmesan Cheese. In a blender, in about 1/4 cup of walnuts, 2 tablespoons of nutritional yeast, and 1 teaspoon of garlic powder. Turn your blender or food processor on for 1 second then stop. Do this 2-3 times and the walnut mix should be crumbly – you don’t want to overdo this either! Adjust seasonings as needed.
9.) Boil your pasta noodles, strain, and add your cooked onion & pepper mix to the pasta. Drizzle in a bit of olive oil or vegan butter as necessary. Sprinkle in garlic salt or powder to your pasta (I used garlic salt).
10.) Sprinkle your vegan Parmesan cheese on top, and garnish with your seared tempeh.
Enjoy
