Easy Creamy Vegan Alfredo
- 1 box (13 Oz. Size) Whole Wheat Pasta, Cooked
- 1 box (12 Oz. Size) Soft Silken Tofu
- 2 cups Water
- 1 teaspoon Salt (heaping Or To Taste)
- 1 Tablespoon Vegetarian Chicken Seasoning
- 1/2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 2 Tablespoons Cornstarch
- 1 Small Onion, Diced
- 1 Large Carrot, Diced
- 1 cup Other Vegetables, Such As Peas, Zucchini, Yellow Squash, Mushrooms, Spinach, Olives, Or Up To Double The Amount As Desired (optional)
- 1 cup Protein, Such As Vegemeat, Tofu, Garbanzos, Edamame (optional)
- Make the Alfredo sauce by blending tofu, water, salt, vegetarian chicken seasoning, garlic powder, onion powder, and cornstarch in blender.
- Blend on high until smooth (about 30 seconds for silken tofu and at least 1 minute for water-packed tofu).
- Dice vegetables.
- In a deep pan, stir-fry onion, carrots, and other long-cooking vegetables in small amount of water on medium-high until cooked but not mushy.
- Pour Alfredo sauce into pan with cooked vegetables.
- Use 1 1/2 cup water to clean out blender and then add it to mixture.
- Add any quick cooking vegetables or protein (i.e.
- mushrooms, spinach, parsley, tofu) if using.
- Allow to come to low boil, stirring occasionally, until cornstarch is thickened.
- If thicker sauce is preferred, dissolve more cornstarch in 1/4 cup cold water and add to mixture.
- Ladle over cooked pasta or mix pasta into mixture and serve while hot.
- Also try it with linguine or over rice!
whole wheat pasta, silken, water, salt, vegetarian chicken, garlic, onion powder, cornstarch, onion, carrot, other vegetables, as vegemeat
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/easy-creamy-vegan-alfredo/ (may not work)