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Tempeh Carbonara


A super simple icon list element.
4 red tomatoes
3 yellow tomatoes
2 tbsp nutritional yeast
Olive oil
Flat leaf Parsley (few leaves )
100g Tempeh
1 tsp black salt (Kala Namak)
Bacon marinade
40ml soy sauce
40ml water
10g miso
20ml maple syrup

Additional information:

Cooks in
40 minutes

If this creamy carbonara hasn't caught your attention then we don't know what will!

  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 incopatere it all together.

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