Creamy, luscious pasta carbonara. Salty, sweet Hawaiian pizza. Elegant, savory Alsatian onion tart. Hearty, mushroom-filled buckwheat crepes. A scrumptious white wine risotto dotted with peas. Crispy, pillowy potato pierogi. Protein-packed, all-American veggie loaf. And the richest, creamiest smoky mac and cheese. What do all of these things have in common? Vegan bacon! Smoky, savory baconish flavor takes all of the main dishes in this chapter to the next level of deliciousness. As a topping on your pizza or sprinkled atop your pasta, any way you use it, everything really is better with vegan bacon.
Makes 6 to 8 servings
Traditional carbonara sauce includes eggs, cheese, and bacon. It is a heart attack on a plate! This carbonara is lightened up and heart-healthy, but still incredibly rich and comforting.
16 ounces linguine or fettuccine
3 tablespoons olive oil, divided
6 ounces Tofu Bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups raw cashews
3/4 cup plain unsweetened almond milk
3/4 cup vegetable broth
1/4 cup nutritional yeast
1/4 cup vegan Parmesan, plus more for serving
1/2 teaspoon salt
Ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Bring 4 quarts of salted water to a boil in a large pot. Add the pasta boil for 7 to 10 minutes, or until al dente. Drain and return the pasta to the pot, reserving 1 cup of the cooking water.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the Tofu Bacon and cook for 4 to 5 minutes, until browned on both sides. Remove the bacon from the skillet and chop it into 1/4-inch pieces. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the onion and cook for about 4 minutes, or until softened, then add the garlic and cook another minute. Remove from the heat.
Grind the cashews in a blender, pulsing until they are powdery. Add the onion, garlic, milk, broth, nutritional yeast, and Parmesan. Blend until smooth. Add the sauce, bacon, salt, and pepper to the cooked pasta, and toss over low heat to combine until heated through. If the sauce seems too thick, or thickens upon standing, add some of the reserved pasta cooking water until it reaches the desired consistency. Garnish with fresh parsley and additional vegan Parmesan, if desired. Serve immediately.
with Bacon and Sage
Makes 4 servings
The sauce in this recipe is luscious and silky smooth, a wonderful and healthy interpretation of a traditional carbonara, which is loaded with cream and egg yolks. It’s so good you may want to lick the plate clean.
2 tablespoons olive oil
6 slices Tempeh Bacon or other vegan bacon, finely chopped
2 tablespoons finely chopped fresh sage
2 pounds butternut squash or kabocha squash, peeled, seeded, and cut into 1/2-inch pieces
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
Salt and ground black pepper, to taste
2 cups vegetable broth
12 ounces fettucine or linguine
Heat the oil in a large skillet over medium-high heat. Add the bacon and cook until crisp and browned, stirring occasionally, about 5 minutes. Add the sage and toss to coat. Transfer the bacon and sage to a small bowl and set aside.
Add the squash, onion, and garlic to the same skillet over medium heat. Season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook until the squash is soft and the liquid is reduced by half, 15 to 20 minutes. Let the squash mixture cool for a few minutes then transfer it to a blender and puree until smooth. Set aside and reserve the skillet.
Cook the pasta in a large pot of salted boiling water. Drain, reserving 1 cup of the cooking water.
Combine the pasta, pureed squash, and about 1/4 cup of the cooking water in the skillet. Toss and cook over medium heat, until the pasta is thoroughly coated. If the sauce is too thick, add more of the pasta cooking water as needed. Serve the pasta topped with the Tempeh Bacon and sage.
Makes 4 to 6 servings
The delicate sweetness of leeks pairs wonderfully with savory bacon and a light creamy sauce in this simple but delicious pasta.
16 ounces fettucine, spaghetti, or linguini
2 tablespoons olive oil
6 ounces (about 1 heaping cup) chopped Tempeh Bacon, Seitan Bacon, or Tofu Bacon
2 leeks, halved lengthwise, white and pale green parts cut into 1/4-inch slices
4 ounces vegan sour cream or cream cheese
1/2 cup vegan Parmesan
1 teaspoon dried thyme
Salt and ground black pepper, to taste
Bring 5 quarts of salted water to a boil in a large pot. Add the pasta and cook 8 to 10 minutes, or until al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water.
Heat the oil in a large skillet over medium heat. Add the bacon and cook for 2 to 3 minutes. Add the leeks and cook for about 5 minutes, or until the leeks start to brown. Stir in the sour cream, Parmesan, thyme, and 3/4 cup of the cooking water. When the sauce is well blended, add the drained pasta and use tongs to toss and coat it evenly. If the sauce is too thick, or thickens upon standing, add additional cooking water. Season with salt and pepper.
Pasta with Zucchini, Corn, and Bacon
Makes 4 servings
This is a very easy pasta dish to throw together and has the wonderful summer flavors of fresh corn, zucchini, and fresh basil. Any of the bacons are great in this recipe.
8 ounces pasta (any kind)
3 tablespoons olive oil
1 large zucchini (about 1 pound), cut lengthwise then into 1/4-inch half-moon slices
2 ears corn, kernels removed (about 1 1/2 cups; thawed frozen corn is fine, too)
3 cloves garlic, minced
1 cup chopped vegan bacon (any kind)
1/2 cup fresh torn basil leaves
Salt and ground black pepper, to taste
Cook the pasta in a large pot of boiling salted water until it is al dente. While the pasta is cooking, heat the oil in a large, deep-sided skillet over medium-high heat. Add the zucchini, corn, garlic, and bacon until everything is browned and the zucchini is tender.
Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the pan, using tongs to toss the ingredients together. Add the pasta water, 2 tablespoons at a time, to moisten the pasta (you may not need the entire amount of water). Add the torn basil leaves and season with salt and pepper to taste.
Spinach and Bacon Stuffed Shells
Makes 4 to 6 servings
I love to make stuffed shells whenever we have company for dinner, because they’re easy to assemble ahead of time and just pop in the oven when it’s time for dinner. These baked shells are luscious and creamy, with just a hint of smokiness.
18 jumbo pasta shells
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup finely chopped Tempeh Bacon or your favorite vegan bacon
2 cloves garlic, minced
5 ounces baby spinach
16 ounces firm tofu, drained
1 cup vegan mayonnaise
1 (25-ounce) jar marinara sauce
2 to 3 tablespoons vegan Parmesan
Preheat the oven to 350˚F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.
Bring 3 quarts of water to a boil, then add the pasta shells. Cook the shells for 8 to 10 minutes, until just al dente, then drain and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bacon and cook for 4 to 5 minutes, or until the onion is softened and translucent and the bacon is beginning to brown. Add the garlic, and cook another minute. Add the spinach and cook another 1 to 2 minutes, until the leaves are just wilted. Remove from the heat and set aside.
Crumble the tofu into a food processor. Add the mayonnaise and pulse 3 to 4 times, until well combined. Add the spinach and onion mixture, then pulse about 10 times. (You don’t need the filling to be super smooth, you just want the spinach to be finely minced.)
Spread a thin layer of marinara sauce on the bottom of the baking dish. Stuff each shell with 2 rounded tablespoons of the filling, then arrange them in the dish. Pour the remaining sauce over the top of the shells, and sprinkle with the vegan Parmesan. Bake for 30 minutes. Serve hot.
Makes 4 servings
This quick and easy pasta is great to make with any of the vegan bacons. If you are using Tofu, Tempeh, or Seitan Bacon, pan-fry the slices in a little olive oil before adding to the pasta. If using any of the other vegan bacons, simply toss them in just before serving.
8 ounces pasta (any kind)
2 tablespoons olive oil, divided
2 cups cherry tomatoes, halved
5 ounces baby spinach
1 1/2 cups chopped vegan bacon (any kind; see headnote)
Salt and ground black pepper, to taste
Bring 1 quart of salted water to a boil. Add the pasta and boil for 8 to 10 minutes, until al dente. Drain and set aside.
Heat 1 tablespoon of the oil in a large, deep-sided skillet. Add the tomatoes and cook for 2 minutes. Add the spinach and cook another minute, until the spinach is just barely wilted. Add the cooked pasta to the skillet with the remaining 1 tablespoon of oil, using tongs to toss the mixture together. Add the bacon, then season with salt and pepper to taste. Serve hot.
Makes 4 to 6 servings
This is a super fast and easy pizza recipe that you can throw together in minutes. It’s almost as easy as ordering delivery, but so much healthier and tastier. Plus, you’re having fresh greens on the pizza, so it’s basically like eating a salad. Right?
1 Quick and Easy Whole-Wheat Pizza Crust or store-bought crust (see note), at room temperature
2/3 cup store-bought pizza sauce
3/4 cup vegan shredded mozzarella cheese
1/3 cup chopped Tofu Bacon, marinated but not cooked
1/2 cup cherry tomatoes, halved
1 cup arugula leaves
Preheat the oven to 475˚F.
Stretch the pizza crust dough onto a 12-inch round pizza pan. Spread the pizza sauce evenly over the crust to within 1 inch of the edge. Sprinkle the mozzarella evenly on top of the sauce. Distribute the Tofu Bacon pieces and cherry tomatoes over the mozzarella.
Bake the pizza for 12 to 15 minutes, or until the cheese is completely melted and the Tofu Bacon is browned. Remove the pizza from the oven, arrange the arugula leaves all over the top, cut into slices, and serve.
Note: Look for whole-wheat pizza dough at Whole Foods, Trader Joe’s, and natural food stores.
Quick and Easy Whole-Wheat Pizza Crust
Makes 2 (12-inch) pizza crusts
This pizza crust takes only a few minutes to make, without all that time for dough rising. This recipe makes two thin but hearty whole-wheat crusts. For a super thin, cracker-like crust, use just 1/4 to 1/3 of the recipe.
1 cup hot water (about 110˚F)
1 (1/4-ounce) packet rapid-rise yeast
1 tablespoon sugar
1 tablespoon olive oil, plus more for brushing
2 1/2 cups whole-wheat flour
2 tablespoons vegan Parmesan
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
In a small bowl, combine the hot water, yeast, sugar, and oil and let stand for 5 minutes, until frothy.
In a food processor, combine the flour, Parmesan, salt, oregano, and basil, and pulse to mix. With the processor running, slowly pour in the yeast mixture and mix until the dough forms a loose ball.
Transfer the dough onto a floured work surface and knead it a few times, until it holds together in a ball. Divide the dough in half.
Roll each half out into a 12-inch circle. Transfer to a pizza pan or baking sheet. Lightly brush oil around the outer inch of crust. Your crust is now ready to top and bake.
Makes 4 to 6 servings
For the longest time, I refused on principle to even try Hawaiian pizza. Pineapple on pizza sounded crazy to me. When I finally realized that I’m all about sweet and savory combinations, I gave it a try, and now I’m hooked. I think you will be, too.
1 Quick and Easy Whole-Wheat Pizza Crust or store-bought crust (see note), at room temperature
2/3 cup store-bought pizza sauce
1/2 to 1 cup vegan shredded mozzarella cheese (depending on how cheesy you like it)
1/2 cup chopped Tofu Bacon, marinated but not cooked
3/4 cup chopped fresh pineapple
1/4 large red onion, sliced paper thin
1/3 cup loosely packed fresh cilantro leaves, for serving
Preheat the oven to 475˚F.
Place the pizza crust on a 12-inch round pizza pan. Spread the pizza sauce evenly over the crust to within 1 inch of the edge. Sprinkle the mozzarella shreds evenly on top of the sauce, then arrange the Tofu Bacon, pineapple, and red onion evenly over the mozzarella.
Bake the pizza for 12 to 15 minutes, then remove from the oven, top with cilantro, and cut into slices. Serve hot.
Note: Look for whole-wheat pizza dough at Whole Foods, Trader Joe’s, and natural food stores.
(Alsatian Bacon and Onion Tart)
Makes 4 servings
Also referred to as tarte flambée in French, this treat hails from the Alsace region of France, bordering Germany. I have family that lives not far from there, and it is one of my favorite regions to visit. This tart is traditionally covered in crème fraîche, thinly sliced onions, and bacon lardons. To make it the most authentic, use as thin a crust as possible, so that it is very crispy and nearly cracker-like.
1 Quick and Easy Whole-Wheat Pizza Crust or store-bought crust (see note), at room temperature
4 ounces vegan cream cheese, softened
1/4 cup vegan shredded mozzarella cheese
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1 small white or yellow onion, sliced paper thin
1/2 cup Tofu Bacon lardons
4 teaspoons chopped fresh chives, for serving
Preheat the oven to 550˚F or the highest setting. If you have a pizza stone, place it in the oven to heat. If you don’t have one, place a large baking sheet upside down in the oven while it heats (this will make it easier to slide the tart on and off the pizza peel). Cut the pizza crust dough in half and reserve one half for another use. Roll out the remaining pizza crust dough until it is very thin.
In a medium bowl, combine the vegan cream cheese, mozzarella, lemon juice, and thyme. Spread this mixture evenly on the pizza dough, all the way to the edges. There is no need to leave a border around the crust.
Distribute the onion slices and lardons evenly over the surface of the crust. Use a pizza peel to place the tart in the oven. (If you don’t have a pizza peel, I recommend building the tart on parchment paper, leaving about 1 inch of parchment border around the tart, then using either a rimless baking sheet or an upside-down rimmed baking sheet to transfer it to the oven.) Bake the tart for 10 minutes, until golden brown and crispy. Remove it from the oven, then garnish it with chopped fresh chives.
Note: Look for whole-wheat pizza dough at Whole Foods, Trader Joe’s, and natural food stores.
Bacon and Butternut Squash Galette
Makes 4 to 6 servings
Butternut squash is another vegetable that pairs beautifully with bacon, the earthy sweetness contrasting with the salty savoriness. This is a very simple and rustic tart that is perfect for the fall or on any holiday table.
1 1/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1 medium onion, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon dried sage
1 teaspoon dried thyme
1 cup chopped Tempeh Bacon or Seitan Bacon
1 Quick and Easy Whole-Wheat Pizza Crust or store-bought crust
Preheat the oven to 450˚F. Line a large rimmed baking sheet with parchment paper.
Arrange the butternut squash cubes in an even layer on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and the salt. Roast the squash for about 15 minutes, or until the cubes begin to brown around the edges. Remove the squash from the oven, then lower the heat to 350˚F.
While the squash is baking, heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the onion, garlic, and bacon, and cook for 5 minutes, stirring occasionally, until the onion is soft and beginning to brown. Add the sage and thyme, and cook 1 minute longer.
Roll out the pizza crust into a circle and arrange it on the baking sheet. Arrange the squash evenly over the crust, to within about 1 inch from the edges. Arrange the bacon and onion mixture over the squash cubes. Fold the crust edges inward, all around. Bake the galette for 30 to 35 minutes, or until the crust is golden brown.
Risotto with Peas and Mushroom Bacon
Makes 6 servings
It seems that in every food show I’ve ever seen with Gordon Ramsey, he yells at someone about messing up their risotto. Despite its reputation, risotto is actually not that difficult to make. It does help to imagine the voice of Gordon Ramsey in your head while you’re making it, just to keep yourself in line.
6 cups vegetable broth
2 tablespoons olive oil
1 medium onion, finely chopped
12 ounces shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 cup dry white wine
2 cups Arborio rice
3/4 cup frozen peas
2 tablespoons vegan Parmesan, optional
Salt and ground black pepper, to taste
1/3 cup Shiitake Mushroom Bacon, for serving
Bring the broth to a simmer in a medium saucepan over high heat, then keep it warm over low heat.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook 2 minutes. Add the mushrooms and cook for 4 minutes. Add the garlic and rosemary and cook another minute. Add the wine and cook, stirring for 1 minute, until the liquid is mostly absorbed. Add the rice and cook for 1 minute, stirring to coat the rice.
Begin adding the hot broth, 1/2 cup at a time, stirring constantly until it is absorbed before adding another 1/2 cup. It will take approximately 20 to 25 minutes until all the broth is added this way.
Stir in the peas and cook another 3 to 4 minutes, or until the peas are warmed through. Stir in the Parmesan, if using. Season with salt and pepper to taste. Divide the risotto evenly among six shallow bowls and top each serving with the Shiitake Bacon. Serve hot.
Potato, Bacon, and Onion Pierogi
Makes 8 servings
When I was in school in Paris, I spent one spring break at the home of a dear Polish friend. We had a great time exploring the beautiful cities of Warsaw and Krakow, but one of the highlights of the trip was her mom’s homemade pierogi. I think of that trip and the wonderful hospitality every time I eat these delicious, savory dumplings. They are a lot of work, but they are worth it.
Dough:
1/4 cup safflower oil
3 tablespoons aquafaba
1 teaspoon salt
3 1/4 cups unbleached all-purpose flour, plus more for kneading
1 cup water
Filling:
3 medium russet potatoes (about 1 1/4 pounds)
1 tablespoon olive oil
3/4 cup minced onion
2 tablespoons plain unsweetened almond or soy milk
1/3 cup vegan shredded cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup Baconish Bits
Vegan butter, for frying
Vegan sour cream, for serving
Chopped fresh chives, for serving
Dough: Combine the safflower oil, aquafaba, and salt in a large bowl and mix well. Mix in about 1 cup flour, then 1/4 cup water, alternating until it is all well combined.
Transfer the dough to a floured work surface and knead until you have a smooth ball, 5 to 6 minutes. It should be very soft and not too sticky. If it is sticking to your hands, sprinkle more flour on it until you can work with it without sticking. Wrap the dough in plastic and refrigerate for 1 hour.
Filling: Peel the potatoes and cut them into 1-inch pieces. Transfer the potato pieces to a large pot and cover with cold water. Bring to a boil and cook for 10 minutes or until very soft and easily pierced with a fork. Drain the potatoes and return them to the pot.
While the potatoes are boiling, heat the olive oil in a medium skillet over medium heat. Add the onion and cook 4 to 5 minutes, stirring only occasionally, until lightly browned.
Mash the cooked potatoes with the milk and cheddar. Add the thyme, salt, and pepper, then fold in the onion and Baconish Bits. Mix until well combined.
Line 2 large baking sheets with parchment paper. Divide the dough in half, then rewrap one half and return it to the refrigerator until ready to use. Place the half you are working with on a floured surface and roll to a 1/8-inch thickness. Use a 3-inch round biscuit or cookie cutter to cut out rounds. Place 1 rounded teaspoon of filling just off the center of each round. Fold the wider half over the top of the filling and pinch closed with your fingers to seal the edges. (I find it is easiest to pinch the edge together first in the middle, and then around the sides. This dough is very forgiving and easy to work with, as long as you keep all surfaces floured, including your fingertips.) Place the sealed pierogi on the prepared baking sheets until ready to cook.
Bring a large pot of water to a boil. Add about 12 pierogi at a time to the boiling water, working in batches so as to not overcrowd them. Cook until the pierogi float to the surface, then boil about 5 minutes longer.
Heat 1 tablespoon of butter in a large nonstick skillet over medium-high heat. When the pierogi are done boiling, remove them with a slotted spoon and transfer them to the already hot skillet. Fry on both sides for 2 to 3 minutes, until golden brown and crispy. Serve with vegan sour cream and chopped fresh chives.
with Mushrooms and Bacon
Makes 6 servings
When I lived in Paris, I loved to get the savory crêpes au sarrasin for lunch, which is the French name for these Breton-style buckwheat crepes. They are heartier and darker than the thin, sweet crepe that most people are familiar with. These are wonderful for lunch or dinner with a glass of wine.
Crepes:
1/2 cup unbleached all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 3/4 cup plain unsweetened almond milk
3 tablespoons aquafaba or egg replacer of your choice equivalent to one egg (see here)
3 to 4 tablespoons vegan butter
Filling:
3 tablespoons vegan butter, divided
1/2 cup chopped Tempeh Bacon, Seitan Bacon, or Tofu Bacon
8 ounces button, porcini, shiitake, or wild mushrooms, cleaned and cut into 1/8-inch slices
1/4 cup unbleached all-purpose flour
1 1/2 cups plain unsweetened almond milk
2 tablespoons vegan shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon lemon juice
Salt and ground black pepper, to taste
Preheat the oven to 200˚F.
Crepes: Combine the all-purpose flour, buckwheat flour, salt, pepper, and sugar in a large bowl. Whisk in the milk and aquafaba until smooth. Melt 1 tablespoon of the butter in a medium nonstick skillet over medium heat. Use a 1/2-cup measure to scoop the crepe batter into the pan, then immediately swirl the pan gently so the batter spreads out into as thin a circle as possible, about 7 inches across. Cook 2 to 3 minutes until it looks mostly dry, then with a very wide, thin spatula carefully flip the crepe over to cook another minute on the other side. Remove from the pan and keep the crepes stacked in the oven on a baking sheet while you cook the rest of the batter. Add small amounts of butter to the pan as necessary if it gets too dry. You should end up with a total of 6 crepes.
Filling: Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the bacon and mushrooms and cook for about 5 minutes, until browned, then remove the mixture from the skillet and set aside.
Melt the remaining 2 tablespoons of butter in the same skillet. Whisk in the flour quickly so that you have a smooth paste. Add the milk, whisking constantly to avoid any lumps. Add the mozzarella, parsley, and lemon juice, then season with salt and pepper to taste. Mix in the bacon and mushroom mixture. If the sauce begins to get too thick, add small amounts of milk until it is the consistency you like.
To serve, place each crepe on a plate. Divide the filling evenly among the 6 crepes, spooning the filling down the center of each crepe, then fold each side over. Serve immediately.
Makes 6 to 8 servings
This might look like a long list of ingredients, but using a food processor to blend everything up makes this recipe a snap to make. I tried many different versions of this before I finally landed upon a recipe that makes a moist, firm meatless loaf that doesn’t fall apart. Pan-fry leftover slices for an excellent “meatloaf” sandwich the next day.
1 medium onion, chopped into large chunks
1 large carrot, cut into large chunks
2 tablespoons olive oil
8 ounces button mushrooms, cleaned and stems trimmed
1 (15-ounce) can lentils, rinsed and drained, divided
1 cup cooked brown rice
2 cloves garlic, halved
3 tablespoons tamari
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon vegan Worcestershire sauce
1 tablespoon dried parsley
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup Baconish Bits
1/2 cup cornmeal
5 to 6 slices Tempeh Bacon
1/4 cup barbecue sauce
Preheat the oven to 375˚F. Line a 9 x 5-inch loaf pan with aluminum foil, leaving several inches of overhang on both sides. Lightly spray foil with nonstick cooking spray.
Place the onion and carrot chunks into a food processor and pulse about 10 times until they are coarsely chopped.
Heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for about 6 minutes, or until the onion is soft and translucent. While the onion and carrot are cooking, add the mushrooms to the food processor and pulse about 5 times. Add the mushrooms to the onion and carrot mixture, and cook about 5 more minutes. Remove from the heat and transfer to a large mixing bowl.
Add 1 cup of the lentils to the food processor, along with the rice, garlic, tamari, tomato paste, mustard, vegan Worcestershire, parsley, sage, rosemary, salt, and pepper. Process until well combined, but not pureed. It should still have a bit of texture.
Transfer the mixture to the bowl containing the carrots and mushrooms. Fold in the remaining 1/2 cup whole lentils, Baconish Bits, and cornmeal. Mix until well combined.
Spread the mixture evenly into the prepared loaf pan and smooth the top with a spatula. Arrange the bacon slices on top of the loaf, then spread the barbecue sauce over them and smooth with a spatula.
Cover the loaf with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. Allow the loaf to cool at least 15 minutes before slicing and serving. If you want to serve it out of the pan, the loaf will lift out easily using the foil flaps that you left hanging over the edge of the pan.
Makes 6 to 8 servings
I never thought I’d be a mom who had to sneak vegetables into her kids’ food, but here I am, with picky toddlers who only want to eat mac and cheese. Fortunately, this “cheesy” sauce contains a healthy dose of carrots (and gives it that retro orange color) and nutritional yeast for a B12 boost.
8 ounces carrots, cut into 1-inch chunks
1/2 medium onion, quartered
16 ounces elbow macaroni
1/2 cup raw cashews
2 cups plain unsweetened almond milk
1/2 cup nutritional yeast
1/4 cup plus 1 teaspoon olive oil, divided
1 tablespoon white miso paste
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon liquid smoke
4 slices Tempeh Bacon
Bring 1 quart of water to a boil in a medium pot. Add the carrots and onion, cover and simmer for 20 minutes until the vegetables are soft. Drain. While the vegetables are cooking, bring 4 quarts of water to a boil in a large pot. Add the macaroni and cook, stirring occasionally, for 8 to 10 minutes, or until the macaroni is al dente. Drain and set aside.
Pulse the cashews in a high-speed blender until finely ground and powdery. Add the cooked carrots and onion to the blender, then add the milk, nutritional yeast, 1/4 cup of the oil, miso paste, mustard, salt, lemon juice, smoked paprika, and liquid smoke. Blend until very smooth.
In a small skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Add the Tempeh Bacon and cook for 5 minutes, turning once, or until browned on both sides. Remove the bacon from the skillet and crumble or chop into smaller pieces. In a large serving dish, combine the macaroni, smoky cheese sauce, and bacon, and mix well until the macaroni is evenly coated.
Note: If you don’t have a high-speed blender, you can use a food processor, but the sauce won’t be as smooth.
Bacon-Wrapped Mushroom Scallops
Makes 2 to 4 servings
The king trumpet mushroom makes an appearance here—not in bacon form, but as an alternative to scallops. The thick, meaty mushroom stems are sliced to resemble scallops, then marinated and are wrapped in salty, smoky Tempeh Bacon slices. These make a great appetizer or main dish and are delicious as is or wrapped in small Bibb lettuce leaves.
Scallops:
2 sheets sushi nori, torn into 2-inch pieces
2 cups hot water
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
4 to 6 large king trumpet mushroom stems, about 1 inch wide, cut into 1-inch rounds (about 16 pieces)
16 slices Tempeh Bacon
Olive oil, for drizzling
Smoked paprika, for garnish
Sriracha Bacon Mayo:
1 cup vegan mayonnaise
2 tablespoons Sriracha sauce
1 1/2 teaspoons lime juice
2 tablespoons Baconish Bits
Scallops: Combine the nori, hot water, lemon juice, and garlic powder in a large bowl. Steep the nori for 20 minutes, then strain through a fine mesh colander. Reserve the water and discard the nori.
Place the mushroom slices in a large bowl. Pour the strained broth over the mushrooms. Marinate for at least 20 minutes, then drain. While the mushrooms are marinating, preheat the broiler to its highest setting. Line a small baking sheet with parchment paper.
Wrap a slice of bacon around each scallop and secure with a toothpick. You want the tempeh slice to overlap about 1-inch to secure the pick, then trim off the rest of the tempeh for another use. Place the wrapped mushrooms on the baking sheet and drizzle with the oil, then lightly sprinkle with the smoked paprika. Broil for 15 minutes.
Sriracha Bacon Mayo: Mix the mayonnaise, Sriracha, lime juice, and Baconish Bits together in a small bowl. Serve the scallops hot with Sriracha Bacon Mayo.