Vegetarian

Vegan Spaghetti Carbonara is for Dinner.

Vegan Spaghetti Carbonara takes several minutes to prepare.

Vegan Spaghetti Carbonara takes several minutes to cook.

Vegan Spaghetti Carbonara makes 2 servings.

The ingredients for Vegan Spaghetti Carbonara are:

4 oz. spaghetti
1 tsp olive oil
7 slices of tempeh bacon
2 tsp Vegg vegan egg yolk
1/2 cup reserved pasta water
1/4 cup unsweetened soy milk
1/4 cup nutritional yeast
3 tbsp vegan parm
2 tbsp Earth Balance
1/2 cup frozen peas
1/4 tsp salt
few dashes fresh cracked black pepper
2 tbsp chopped parsley

Here is how you make Vegan Spaghetti Carbonara:

Bring a pot of salted water to boil and add spaghetti.Heat a heavy-bottomed skillet over medium heat. Dice the tempeh bacon and saute in olive oil until brown. When done, remove from the pan and set aside.While tempeh is cooking, remove 1/2 cup of the pasta water and blend with 2 tsp of Vegg, a vegan egg yolk powder, until smooth. Add the soy milk, nutritional yeast, and vegan parm to the egg mix and set aside.Once pasta is al dente, remove the pasta from the pot and place in the skillet with 2 tbsp of Earth Balance. Allow the EB to melt and the pasta to brown a tiny bit. Add the soy milk/egg mix to the skillet and stir to make sure the pasta is coated. Add the tempeh back in along with frozen peas, and allow everything to heat through for a couple of minutes. Remove from heat and add salt and pepper to taste. Garnish with parsley and serve.Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user KALEIGHGHOST.

The nutritional information for Vegan Spaghetti Carbonara is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 496.6

• Total Fat: 18.0 g
• Cholesterol: 0.0 mg
• Sodium: 788.8 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 7.8 g
• Protein: 21.4 g

The dietary needs meet for Vegan Spaghetti Carbonara is Vegan