Tempeh Bacon Mushroom Pasta with Cream Sauce

As a vegan who eats following a “raw” philosophy (no adulterated or processed foods), I am constantly on the lookout for recipes that are rich, creamy and delicious without being overly complicated. This recipe is not complicated but it will take a little time and effort to prepare. However, the end result is worth it. We had clean plates around the table when I prepared this meal. And the lingering question filled the air, “when are you going to make this again??”

I prepare everything from scratch so you won’t find any “shortcuts” in my recipes. But, if you know of one and want to replace some of the ingredients with your own shortcut, feel free to do so! Recipes to me are very subjective. By tweaking here and there you can make a healthy recipe your own with your own flavor and flair. And, of course, you can adjust a recipe so that it meets your dietary needs or restrictions.

This recipe includes “bacon” that is made from using tempeh. It adds a unique blend of flavors to this dish. If you don’t want to take the extra time to prepare the bacon or want to use a pre-packaged product, feel free to do so. Or, you can simply leave it out.

Tempeh Bacon Recipe:

Ingredients:

  • An 8 ounce package of tempeh, cut into thin strips
  • 3 Tbsp Bragg’s liquid aminos, nama shoyu, or soy sauce
  • The juice of 1/2 lemon then add enough water to equal 1/3 cup
  • 1/2 tsp paprika
  • 2 cloves garlic, minced
  • 3 drops liquid stevia, or add more for more sweetness (although too much sweetness does not work well in this dish)
  • 2 Tbsp cold pressed extra virgin olive oil
  • 1/2 cup purified water

Method:

Whisk together all of the ingredients (except for the tempeh). Pour the mixture into a large frying pan and add the tempeh to the pan. Turn it over a few times to be sure the strips are coated in the sauce. Turn on the heat to medium-low.  Cook the strips for about 5 minutes. The sauce will begin to evaporate and the bottoms should brown. Turn the tempeh strips over and continue to cook on the other side. Push the bacon around the pan occasionally to prevent sticking. Cook for another 5-10 minutes until the liquid ingredients have absorbed and the bacon has browned and is crispy on the outside.  Remove from the stove and set aside while you prepare the brown rice pasta.

Pasta with Sauce 

Ingredients:

  • 1 – 1 ½ pounds of brown rice pasta (whatever variety is your favorite – I used fusilli)
  • tempeh bacon (see above recipe)
  • 1 tablespoon of coconut oil 1 yellow onion – chopped
  • 1 package of fresh organic mushrooms – sliced (I used white – use your favorite)
  • 2 Tbsp cashew nut butter – smooth (preferably use a brand with no additives)
  • 1 Tbsp organic white miso paste
  • 1 Tbsp organic tahini (sesame paste)
  • 1/4 tsp dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp turmeric pinch nutmeg
  • Himalayan sea salt and black pepper, to taste
  • 1 cup almond milk
  • 1 cup vegetable broth
  • 2 Tbsp arrowroot starch
  • 3 Tbsp chopped fresh parsley

Method:

Cook the brown rice pasta according to package directions. While it is cooking prepare the sauce.

Sauté the onions in the coconut oil until translucent. Add the mushrooms and sauté until soft. Mix in the tempeh bacon and set aside.

In a medium sauce pot over low heat, whisk the cashew butter, miso paste, tahini, mustard, garlic, turmeric, nutmeg, salt and pepper together until smooth. Work out any lumps as you whisk.

Slowly whisk the almond milk into the mixture a little at a time. When the mixture is smooth and well combined, add the vegetable broth mixing well.

Place the arrowroot starch in a small bowl. Add about 1/3 cup of the broth mixture and whisk together until smooth. Slowly add the arrowroot mixture to the pot with the broth. Continue to heat everything over medium heat and stir constantly until it begins to lightly boil and begins to become creamy and thicken. Remove from the heat and cover until you are ready to pour it over the pasta.

Drain the pasta and add it to the sauce along with the tempeh mixture.

Combine well and serve.

Sprinkle with fresh parsley and serve.

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