Sunday, May 17, 2020

Tempeh Bacon Pesto Pasta

     Are you wanting to experiment with going Vegan, but fear you will miss Bacon too much?  Whelp, I have an idea to assist in that transition.  Try my recipe and see if this will help you brave the change.  This is simple stuff, and way healthier than pork.  Each of the 10 slices are only 62 calories, 3.4g carbs, 2.8g fiber, .6g net carbs, 4.9g protein and 3.4g fat.  You can use your "Bacon" in anyway you please, but I decided to put it in a marvelous dinner dish.  Follow along and see if you are a believer!

Ingredients for 4-6 servings~
1 Tablespoon Lakanto Maple Syrup Monk Fruit~use code Paige20 for discount at checkout
1 Tablespoon Lite Soy Sauce
Dash Sriracha
Dash Liquid Smoke
8oz Tempeh, sliced into 10 slices (I use Tader Joe's 3 Grain Tempeh)
1 Tablespoon Olive Oil
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8oz The O Bean Edamame Fettuccine (
1 Tablespoon Olive Oil
1 medium chopped Onion
1 Tablespoon chopped Garlic
8oz sliced fresh Mushrooms
Dash Cayenne
8oz Cherry Tomatoes, cut in fourth's, more if desired
1 can drained Chickpeas
8oz Vegan Kale Cashew & Basil Pesto (from Trader Joe's)
Vegan Parmesan
Salt, as desired
Pepper, as desired
Chopped Romaine Lettuce if desired, as base for Pasta

     Using first set of ingredients, stir together Monk Fruit, Soy Sauce, Sriracha and Liquid Smoke and add to shallow dish, coat each of the 10 slices of Tempeh on each side, add to skillet with Olive Oil, brown on each side til desired, set aside.  Using second set of ingredients, start cooking Pasta per directions.  Meanwhile, add Olive Oil to skillet along with Onions, and Garlic til lightly golden, then add in fresh Mushrooms and Cayenne til softened, then add in chopped Tomatoes til softened, reserve a few for garnish if desired.  Once cooked, stir in drained Chickpeas and Pesto til well coated, and finish by stirring in drained Pasta and Bacon (I chose to crumble my Bacon first).  If desired, serve over bed of Romaine Lettuce, season with Salt and Pepper and garnish with grated Parmesan.  Enjoy  :)

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