Directions for Vegan "Bacon"
Pre-heat oven to 400 degrees F
Use a very sharp knife to cut paper-thin slices of Tempeh off the block (thin as you can without it crumbling).
Lay the pieces in a baking dish, not overlapping.
Mix together the marinade ingredients, and pour over the tempeh slices.
Leave to marinate for about one hour. I recommend swirling the marinade over and around the slices, every now and again, to make sure they are getting marinated on both sides.
Carefully lay the tempeh slices on a foil-covered baking sheet. Bake for approx 15 minutes, or until the slices are browned and becoming crispy.
Very carefully transfer slices to cool on a sheet of paper towel.
Set aside to cool.
Directions for Craemy Sauce
Heat oil in a heavy saucepan over a medium heat.
Add the garlic, and cook gently for 1 minute – stirring to avoid the garlic browning.
Create a cornstarch slurry by mixing the cornstarch with enough of the non-dairy milk to create a thick “creamy” liquid.
Add the slurry to the pan, and add the remaining milk. Bring to the boil and whisk vigorously for about 5 minutes, until the sauce thickens.
Add the seasonings, as you continue to whisk.
Add a cup of the crumbled up bacon to the sauce and stir.
Add the pasta to the pot and combine well with the sauce.
Top with the remaining bacon bits, and vegan Parmesan.
Add vegan Parmsean shreds – I love the new one by Follow Your Heart
Finally, if you can’t be bothered to make the Tempeh bacon, you could always fry up some faux bacon. The only one I like is Benevolent Bacon