I don’t think I’ve ever been more excited about a vegan recipe than I am about this one. Besides the spaghetti itself, spaghetti carbonara is made entirely of animal products. Luckily, they’re all replaceable! This creamy vegan pasta is delicious.
I’ve always been a fan of spaghetti carbonara, a dish with lots of animal products, like egg, bacon and cheese. The combination of salty bacon and egg yolk is really delicious, but not all that healthy. Since I started eating a mainly plant-based diet, I’ve had a hard time finding a bacon replacement. Here in the Netherlands you can get vegetarian bacon slices, but they’re never vegan.
In comes smoked tempeh! If you’re familiar with regular tempeh but not smoked tempeh, I strongly suggest you give it a try. A friend of mine suggested it when I told her I was trying to make a vegan spaghetti carbonara and it’s the perfect addition to the recipe. The smell alone is just heavenly and reminds me very much of bacon. Make sure you cut the tempeh into small chunks so it can get nice and crispy. This recipe really is the perfect carbonara!