We want something filling, full of fresh greens and darn right delicious. Enter vegan asparagus carbonara – a creamy, springtime delight. Give it a go, you won’t be disappointed!

Vegan Asparagus Carbonara

Serves: 4

INGREDIENTS

For the Tempeh ‘Bacon’

1 tbsp olive oil
200g Tempeh Meades tempeh, 1cm cubes
1/2 onion, chopped
1 tbsp GingerBeard’s Moor Ketchup
1 tsp paprika powder
1/2 tsp smoked salt
1 tsp soy sauce
Black pepper

For the Carbonara Sauce

260g wholewheat spaghetti
50g cashews
250ml Minor Figures oat m*lk
1/2 tsp white miso paste
2 tbsp nutritional yeast
Seasoning
1 tbsp fresh parsley, chopped
2 garlic cloves, crushed
5-6 asparagus spears, cut into quarters, keep the tips separate.

METHOD

Cook the spaghetti according to the instructions on the package, along with the stalks of the asparagus. Add the asparagus tips with about 2-3 minutes left on the pasta. Remove from the hob, drain and set aside.

In a medium sized pan, heat the olive oil over medium heat. Stir-fry the tempeh for about two minutes. Then add the chopped onions. Cook for another two minutes. Add the ketchup and soy sauce, as well as the spices, and cook for about 5 minutes until the tempeh is brown and crispy.

Place the cashews, oat m*lk, miso paste, nutritional yeast, garlic, salt, and pepper in a food processor and blitz until smooth.

Pour into a large pan and cook for about 2-3 minutes. If the sauce gets too thick add a splash of m*lk. Stir in the spaghetti and asparagus, the tempeh ‘bacon’, the parsley, and season with salt and black pepper.