Friday, April 1, 2011
You will like this Alfredo
Vegan Alfredo is really cool because its so easy and so hard to tell that it's vegan. Its super creamy and has tons of flavor if you follow this technique I discovered. I usually have almost all these ingredients on hand so it shouldn't be a big expense to make.
1 bag pasta
1 box extra firm silken tofu
4 or more garlic cloves minced
1 veg bullion cube
2 T Nutritional Yeast (optional)
1 1/2 C unsweetened soy milk
juice of 1/2 lemon
3 T Earth Balance margarine or vegan butter
Salt and pepper to taste
Add ins: broccoli, portabella, fake chicken strips
So you need a blender or food processor for this. Throw in the tofu (must must must be silken) and soy milk. Set aside.
Star boiling pasta. Add broccoli to boiling pasta during the last couple minutes of cooking time. This saves a step if you use broccoli. Dump the pasta and broccoli in the strainer together.
Melt the Earth Balance in a large skillet or wok and add minced garlic. Don't brown the garlic, just let it simmer for 2 minutes. Squeeze in lemon juice and add mushrooms and/or "chicken" strips if using. I highly recommend the portabellas though. Saute for 3-4 minutes until mushrooms are soft. This is when the flavors get really good. The lemon, garlic and mushrooms explode with deliciousness. Now add the tofu/soy milk mixture and bring to light simmer. Add bullion cube and let dissolve. Taste the sauce and add pepper, salt, lemon as needed. Add the noodles to the sauce and mix. Serve immediately.
Makes a ton of food and awesome left overs! This is one of our many favorites.