Craving the ultimate comfort food with a savory, smoky twist? This Tempeh Bacon Mac and Cheese brings together creamy, cheesy goodness with crispy, umami-packed tempeh bacon for a dish that’s both satisfying and protein-rich. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing side, this recipe delivers indulgent flavors without the dairy.

TEMPEH BACON MAC AND CHEESE

Cook Time: 22-25 minutes
Prep Time: 15 minutes
Total Time: 37-42 minutes
Serving Size: 4 bowls + 1/4 tempeh
Total Servings: 4

Ingredients:

For the Tempeh Bacon:

8 oz block tempeh
3 tbsp soy sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup or brown sugar
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp extra virgin olive oil

For the Mac and Cheese:

3 cups elbow pasta, dried
3 large carrots
2-3 cups vegan cheese
1 1/4 cup oat milk
1 tbsp vegan butter

Directions:

1. In a large pot, simmer the tempeh on medium heat for 10 minutes.
2. Meanwhile, peel and chop the carrots into chunks.
3. In a microwave-safe dish or a small pan over medium heat, cover the carrots with water (about 2 inches above) and cook for 10-15 minutes until fork-tender.
4. Prepare the marinade by mixing all the remaining marinade ingredients in a bowl.
5. Once the tempeh is done, cut it into two squares, then into rectangles. Split each piece to make it thinner, then slice into strips. Add to the marinade and let sit for at least 10 minutes or up to overnight.
6. Cook the elbow pasta according to package instructions.
7. While the pasta cooks, blend the cooked carrots with oat milk until smooth.
8. When the pasta is done, stir in the blended mixture, cheese, and butter until melted. The butter helps the cheese stick to the pasta, but it’s optional. Add a splash more of milk if needed.
9. In a large pan over medium heat, heat 1 tablespoon of oil and cook half of the tempeh for 6-8 minutes, flipping halfway. Repeat with the remaining tempeh, adding another tablespoon of oil.
10. Serve by plating the pasta in a large bowl and scattering the tempeh on top, or portioning 1 ½ cups of pasta per person and dividing the tempeh among four servings.