Carbonara with Tempeh lardons

Carbonara with Tempeh lardons

Cooks in: Around 1 hour
Serves: 4 serves
Difficulty: Easy


  • 4 red Tomatoes
  • 3 yellow tomatoes
  • 2 tbsp nutritional yeast
  • Olive oil
  • Spaghetti
  • Flat leaf Parsley (few leaves )
  • 100g Tempeh
  • 1 tsp black salt (Kala Namak)

Bacon marinade:

  • 40 ml soy sauce
  • 40ml water
  • 10g miso
  • 20ml maple syrup

Cooking instructions

  1. Preheat the oven to 180oc , place the tomatoes into the oven and cook for 20 mins.
  2. Once cooked, let them cool slightly.
  3. Blend them with nutritional yeast, olive oil, salt and pepper and also the black salt.
  4. Pass the mix through a sieve and into a jug for later on.
  5. Pan fry the Tempeh lardons until golden brown with a nice amount of cracked black pepper.
  6. Meanwhile, start to cook the spaghetti.
  7. Once the pasta is cooked. Drain and then add to the pan with the lardons.
  8. Pour the sauce over and make sure all the pasta is coated with the sauce.
  9. Add some seasoning like nutritional yeast or salt and pepper if needed.
  10. Then shred the parsley and incorporate it all together!
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