“But I could never give up bacon!”
How many of us, as pre-vegans, uttered those words? Or how many times have we heard someone else say them?
“Mmm. Bacon!”
How many of us have seen (or deleted!) that comment posted on our Facebook wall by a non-vegan when we write something about being vegan?
Bacon seems to be a lightning rod word and food. I like to remind clients that bacon is just that: a word.
A word that describes a food that has been cured or has a certain type of smoked seasoning that most of us associate with our non-vegan days. In cooking classes, I talk about the variety of cooking techniques and seasonings one can use to create a vegan version of this food memory.
Animal lovers, rejoice!
Leinana Two Moons has taken that concept to a whole new level by creating the one and only cookbook devoted exclusively to vegan bacon. Now when someone says “But I could never give up bacon!” we can say, “You don’t have to!” Because Baconish!
Today I’m offering you a chance to win a copy of this clever and delicious vegan cookbook (below) and I’m sharing a recipe, Butternut Squash Carbonara with Bacon and Sage, with permission from the author. Even better, Leinana Two Moons happens to be my guest today on
Even better, Leinana Two Moons happens to be my guest today on Easy Vegan at 12 p.m. MST / 2 p.m. EST. Pro tip: LIVE listeners just might have a second chance to win a copy of Baconish!
Listen on 93.9 FM in Colorado Springs and stream from anywhere via KCMJ.org or the free TuneIn app. (Easy Vegan show archives can be found here.)
Now, how about that Baconish recipe?
Butternut Squash Carbonara 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. (From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)
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.
What are you waiting for? Enter to win!*
a Rafflecopter giveaway
*Contest open to those who can accept deliveries at a U.S. shipping address.
16 thoughts on “Vegan Butternut Squash Carbonara with Bacon and Sage”
Comments are closed.
My favorite use of vegan bacon is probably a vegan BL(A)T! Or just eating it plain with breakfast. =)
Good question, because I like using it so many ways, but right now my favorite is probably in a quesadilla recipe with sweet potato hummus and shiitake mushroom bacon. It is SOOOO good 🙂
BLTs!
I tried tuning in for your show today, but the KCMJ web player was just giving me a jazz show. Guess I’ll have to check out the recording when that goes up.
with VeganEgg It is my favorite weekend brunch
Oh, a VEGAN BLT for sure!
So excited to read this new book! I love that there are so many ways to make vegan bacon. My favorite way to eat it is definitely in a BLT.
A vegan BLT would be lovely…Thanks!
-Eve
Not entering the contest because I received a review copy. But I just wanted to say that I’m LOVING this book. Planning to review on Vegan Crunk soon, but I’ve already made 3 recipes (with 3 more planned!). I cannot stop cooking from this book.
In a vegan BLT w/avocado!
Well if this post isn’t just delicious!!!
With a tofu scramble
I’ve been making my vegan bacon now using yuca now. It stays so crisp after its made and stored in the refrigerator. I also like to finish it with Joni Marie Newman & Celine Steen’s All Purpose Bacon Seasoning. Super tasty.
Sounds awesome. Honestly, pork and seafood are the meats I miss most (though haven’t ever turned back and have no intentions of doing so), so I like to experiment with vegan bacon. My favorite is in a bacon dip a friend used to make (using pork bacon in her recipe). The vegan bacon works great in that and many other recipes!
I love making vegan BLTs with tempeh bacon!
I usually eat vegan bacon with just rice, but I love putting them in sandwiches too