Saturday, July 7, 2012

Vegan Chicken Alfredo

Alfredo sauce adapted from

  • 12 ounces silken tofu, drained (not pressed)
  • 2 cloves garlic, minced
  • 2 teaspoons onion powder (2 tablespoons dehydrated onions ground in Magic Bullet)
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried basil
  • 1/2 teapoon salt
  • 1/2 teaspoon paprika
  • 1 tablespoon nutritional yeast
  • soy milk for thinning, if needed (I did not need any)
  • 1/2 package pasta
  • 1/2 package frozen peas
  • sauteed mushrooms (I had some already sauteed in the freezer)

  • While heating water for pasta, blend tofu and spices in food processor
  • Thin with soy milk if necessary
  • Heat 3/4 cup water and bouillon cube, add soy curls and let sit, covered
  • Cook pasta until almost done, add peas, continue cooking until tender
  • Drain pasta and peas, transfer tofu mixture from food processor to pasta cooking pot, heat through but do not let it start to boil
  • Stir in pasta, sauteed mushrooms and drained re-hydrated soy curls

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