It's easy to find vegan replacements for the two, key non-vegan elements in this dish, so don't let the recipe title throw you off!Cook 8 ounces spaghetti according to package directions - for an extra protein boost, try a pasta made from a different flour than whole wheat - I like the Jerusalem artichoke flour spaghetti from De Boles, which is also higher in fiber than regular spaghetti.
Drain the pasta, reserving 1/4 cup of the cooking liquid, and set aside.
Meanwhile, chop 6 slices of vegan bacon (such as Light Life). Cook in a medium skillet coated with cooking spray over medium heat until crisp - about 5 minutes.
Remove the 'bacon' from the skillet, and re-coat the skillet with cooking spray. Add 1 large minced garlic clove; saute 30 seconds, stirring constantly.
Combine 1/2 cup plain soy milk (such as Silk), 1/2 tsp. salt, 1/2 tsp. black pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Gradually add the reserved 1/4 cup of cooking liquid, stirring constantly with a whisk.
Add the cooked pasta, the soy milk mixture, and 1/2 cup frozen petite green peas (thawed in advance) to the skillet with the garlic; cook over low heat for 3 minutes. I forgot to turn the heat down, but luckily it wasn't enough time for anything to overcook or burn!
Stir in the cooked 'bacon' and 3/4 cup grated vegan cheese in place of Parmesan - I like the vegan mozzarella from Galaxy Foods. Stir well to combine, then dish out 1 and 1/4 cups of pasta onto each of 4 plates. Each serving is 360 calories.
Cost:
spaghetti $2.69
vegan bacon $3.39
frozen petite green peas $2.19
vegan cheese $3.39
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