A KIND-OF CARBONARA
Serves 2
20 min

200g tagliatelle, or another type of pasta
200g block of tempeh
   4 tbsp dark soy sauce
   1 tsp sweet smoked paprika
   1 tbsp agave syrup
     light olive oil, for frying

-SAUCE-

 150g Silken tofu
100ml oat milk
  30g Unsalted cashews
5tbsp Nutritional yeast
 1tsp Dijon mustard
    2 garlic cloves

1 - Boil water and add your pasta to the water. Cook according to
    your pasta’s packet instructions. This doesn’t really need a
    step but please do it. Salt your water.
2 - Cut the tempeh into tiny strips, so it resembles bacon lardons,
    and fry that in a frying pan with oil on a medium heat for a
    couple of minutes until it goes crispy. Once crispy, add the
    soy sauce, paprika and, finally, the agave syrup. Reduce the
    heat to low and cook the strips for about 3–4 minutes until
    they go slightly sticky.
3 - Blitz your sauce using a food processor. That’s the silken
    tofu, oat milk, cashews, nutritional yeast, mustard and
    garlic. Once the sauce is smooth, set it aside until the
    pasta’s done. Also, grab a half mugful of pasta cooking water
    and keep it to the side for the end.
4 - Take a few ‘bacon’ bits out (that’s for later), drain the pasta
    and put back into the saucepan on a medium heat with most of
    the bacon bits. Stir in the sauce gradually, chuck in the
    reserved pasta cooking water and mix it all up to make the
    magic happen.
5 - Top with the remaining bacon bits and devour on sight, out of
    the pan.

                                       20 min Vegan, Callum Harris