Vegan Feta Pasta with Tempeh Bacon
There's a reason this feta pasta recipe went viral. It's absolutely delicious, creamy, and is super easy to make, plus I put my own spin on it and made it vegan and with tempeh bacon. You need to run, not walk, to buy all these ingredients and make the recipe.
- 2 cups cherry tomatoes
- 1 8oz block of vegan feta
- 8 oz bowtie pasta
- 3 garlic cloves
- 1 tbsp oregano
- 8 oz tempeh
- 4 tbsp soy sauce
- 1/4 cup teriyaki
- 1/4 cup olive oil
Preheat your oven to 400 F.
In a baking dish, add the cherry tomatoes and garlic and coat in olive oil. Set the feta block in the middle and add a little more olive oil to the top. Sprinkle with some salt, pepper, and oregano. Add to the oven and bake for 30 minutes.
In a separate pot cook your pasta. I used bowtie pasta for this recipe, but rigatoni, rotini, macaroni, or noodles would also work great.
In a saucepan, add about 2 tbsp of olive oil. Slice your tempeh into thin slices and lay out on the saucepan. Cook on medium heat until the tempeh is golden brown on both sides. To make the "bacon" flavor, I typically just use soy sauce and teriyaki sauce in a 1:2 ratio. Add about 4 tbsp soy sauce with 1/4 cup of teriyaki sauce and cook the tempeh for another 3-5 minutes.
Once the feta and tomatoes are cooked, remove them from the oven. Mash the garlic and mix everything together. Add in your pasta and mix well. Add in the tempeh and chopped spinach and mix until everything is coated.
Serve and enjoy!