• 1 box linguini
  
• 4 slices Yves Canadian Veggie Bacon
  
• 1 cup unsweetened vegan soymilk
  
• half a 10 or 12 oz. package silken firm tofu
  
• 1 tablespoon lemon juice
  
• 1 tablespoon of soft tube non-hydrogenated vegan margarine (I like earth balance)
  
• 2-3 tablespoon of a vegan parmesan (Soymage makes a pretty good one)
  
• salt
  
• fresh ground pepper
  

In a large pot start the pasta as the directions
call for. While this cooks you can easily prepare
the rest of the recipe.

In a blender throw in soymilk, tofu, lemon juice,
and vegan parmesan. blend till smooth. Then put
into a small sauce pan and simmer on low. Stir
often to make sure it doesn't burn.

While the sauce is heating up, fry the canadian
bacon in a pan. Once brown and crispy place on a
paper towel to get off excess oil, then cut into
small 1/2 inch pieces.

Once the pasta is done, drain and return to pot
pouring the sauce over the pasta. Then add the
bacon and stir everything together well. At this
point add salt and fresh ground black pepper to taste.

I like adding a small extra sprinkle of vegan
parmesan once I dish it out. This a very heavy
dish so serve with a nice large salad and maybe a
nice vegan red wine.

Enjoy.

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