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5 from 1 vote

Vegan Bucatini all'Amatriciana

Tempeh and smoke seasoning replace bacon in this vegan version of the classic Italian dish.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Vegan
Keyword: vegan bacon, vegan bucatini
Servings: 6
Calories: 285kcal
Author: Susan Voisin


Tempeh Marinade

  • 4 ounces tempeh crumbled
  • 2 tablespoons soy sauce*
  • 2 tablespoons vegetable broth
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon Liquid Smoke seasoning (or smoked salt, to taste)
  • 1/8 teaspoon dark sesame oil (optional but adds much flavor)
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon chipotle chili powder



  • Mix the tempeh and marinade ingredients together and set aside to marinate for at least half an hour and up to 24 hours.
  • Heat a non-stick skillet. Add the onion and sauté until it begins to brown, about 5 minutes. Add the tempeh mixture and cook, stirring, for about 3 minutes.
  • Add the tomatoes, chili powder, paprika, and 1/4 cup of the tomato liquid and stir well. Cook over medium heat, stirring often, for about 15 minutes. If it begins to look dried out, add a little more tomato juice. Add the Liquid Smoke or smoked salt and salt to taste. Toss with the pasta and serve sprinkled with vegan parmesan. Makes 6 servings.


*Can be made gluten-free if gluten-free soy sauce (tamari) and pasta are used.


Serving: 1serving | Calories: 285kcal | Carbohydrates: 52.3g | Protein: 12.4g | Fat: 3.4g | Sodium: 418.7mg | Fiber: 3.2g | Sugar: 4.2g