December 5, 2014
Tempeh Bacon Fettuccine
1 cup raw cashews, plus enough cold water to cover cashews
7 ounces Tofurky Smoky Maple Tempeh Bacon
1/4 cup canola oil
1 medium onion, cut in 1/4-inch strips
1 red bell pepper, cut in 1/4-inch strips
2 garlic cloves, minced
2 ounces sun-dried tomatoes, julienned
1 cup cashew cream or Mimiccream
1 cup vegetable stock
1/4 cup nutritional yeast flakes
1 pound fettuccine, cooked
Cashew cream preparation
Soak the cashews overnight in the refrigerator. Drain and rinse. Place the cashews in a high-speed blender. Add enough cold water to cover by two inches. Blend the mixture on high speed until very smooth and the consistency of half-and-half cream. If it's too thick, add more water and blend a few more minutes.
Reserve the cream in the refrigerator. This can be prepared 2 to 3 days ahead. You will need at least 1 cup of cream.
Sauce and pasta preparation
Place a large, heavy-bottomed skillet on medium high heat. Add the oil and allow it to heat. Cook the tempeh bacon about 3 to 4 minutes on each side, until well browned. Turn and cook for another 3 to 4 minutes. Remove the skillet from the heat and drain the tempeh on a towel. When cool, cut each slice of tempeh into 3 pieces.
Return the pan to medium high heat and add the onions and peppers. Saute until the onions turn translucent and begin to brown. Toss in the tomatoes and garlic and cook for another minute. Reduce the heat to medium and add 1 cup of the cashew cream, the vegetable stock, tempeh bacon, and nutritional yeast. Reduce the sauce for 2 minutes by stirring over medium heat.
Adjust the sauce thickness by adding more cream (to thicken) or stock (to thin).
For each serving, pour a portion of the sauce over a portion of warm fettuccine.
Recipe courtesy of Seth Tibbott of Turtle Island Foods.
All figures are per serving (assumes four servings).
Fat: 20 g
Carbs: 96 g
Fiber: 18 g
Protein: 28 g
Sodium: 700 mg