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)

1. Make the Alfredo sauce by blending tofu, water, salt, vegetarian chicken seasoning, garlic powder, onion powder, and cornstarch in blender.
2. Blend on high until smooth (about 30 seconds for silken tofu and at least 1 minute for water-packed tofu).
3. Dice vegetables.
4. 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.
5. Pour Alfredo sauce into pan with cooked vegetables.
6. Use 1 1/2 cup water to clean out blender and then add it to mixture.
7. Add any quick cooking vegetables or protein (i.e.
8. mushrooms, spinach, parsley, tofu) if using.
9. Allow to come to low boil, stirring occasionally, until cornstarch is thickened.
10. If thicker sauce is preferred, dissolve more cornstarch in 1/4 cup cold water and add to mixture.
11. Ladle over cooked pasta or mix pasta into mixture and serve while hot.
12. 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)