Vegan Chicken Alfredo
This vegan chicken Alfredo with textured vegetable protein is so delicious, creamy, rich, and decadent. No dairy or meat needed!
Servings 4 people
Ingredients
For the vegan alfredo sauce:
- 1 small potato, peeled and cut into very small pieces
- 1 medium onion, chopped
- 3-4 medium cloves of garlic, minced
- 1/2 cup cashews
- 1 tablespoon lemon juice
- 1 cup unsweetend almond milk
- 1/2 teaspoon mustard
- salt
- black pepper
For the pasta:
- 2 cups broccoli
- 17 oz fettuccine
- lemon slices, to serve
- chopped fresh parsley, to serve
- black pepper
For the vegan "chicken" (TVP):
- 3.5 oz textured soy stripes/chunks (also known as textured vegetable protein)
- 1 tablespoon canola oil
- 1 teaspoon soy sauce
- 1/2 teaspoon liquid smoke (optional)
- 1 teaspoon paprika powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt
- black pepper
Instructions
- Cook the potato for about 10 minutes or until tender.
- Cook the TVP for about 10 minutes in vegetable broth on very low heat. Once they're ready, let them cool down a bit and then use your hands and squeeze out as much water as you can. They're kind of like little sponges. Set aside.
- Cook the fettuccine according to the instructions on the package. Cook the broccoli for about 3-4 minutes.
- Then make the vegan Alfredo sauce: Heat some oil in a large pan (you'll need this one later on to combine the sauce and the pasta) and sauté the onion and the garlic for about 3 minutes. Put in a blender with the rest of the ingredients and process until smooth.
- Heat one tablespoon of canola oil in a frypan and add the soy stripes. Season with soy sauce, liquid smoke, paprika powder, onion and garlic powder, salt, and black pepper and pan-fry for about 5 minutes or until crispy and golden.
- Put the vegan alfredo sauce in a large pan and cook for a minute until it becomes creamy and thick. Add the pasta, the broccoli and the vegan "chicken". Sprinkle with fresh parsley and black pepper and serve with lemon slices.