1/4 pound fake bacon
Salt, to taste
5 cloves garlic or to taste (what, you got a date to kiss the queen or something? Pile it on!)
1 golden beet (different colors are fine, they all taste the same, but it might not look as pretty)
1/2 teaspoon herbes de provence
1 pound pasta of your choice (I use mafaldine because it picks up sauce really well and is adorable)
1 - 28 ounce can tomatoes
3/4 cup non-dairy milk (use a sweetened, thickened milk like plain Silk)
1/4 cup nutritional yeast
1) Heat oil in a wide, deep skillet or pan on medium heat. Coarsely chop the vegan bacon and add to the pan. If it’s frozen, hack off your 1/4 lb. hunk and toss it in whole; rotate it so all the faces crisp while the inside thaws, then chop and proceed.
2) Salt the vegan bacon heavily and add the herbs. Coarsely chop the garlic and toss it in. Stir occasionally to keep the garlic from burning, but it’s good if some of it browns a bit. Cut the carrot into coins and throw it in. Peel and grate the beet, then clear out the center of the pan and dump the beet in. Give it a few minutes to dry, then stir just the beet, so all of it is exposed to the cooking surface. When it’s fairly dry and has gotten some color, pour in the tomatoes, and break them up with your stirring implement.
3) At this time, start a large pot of water boiling for the pasta. Add the soymilk and nutritional yeast to the sauce, stir to combine, and lower the heat to a simmer. Ignore the sauce, except for a stir every once in a while, as you tend to the pasta. When the pasta is done, the sauce will be too. Taste the sauce for seasoning, add black pepper, and toss with the pasta to serve. Delicious!
Source of recipe: Original recipe written for vegansaurus.