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Vegan soy curl "chicken" fettuccine alfredo on a white plate topped with black pepper and parsley.

Vegan Soy Curl “Chicken” Fettuccine Alfredo

  • Author: Mimi
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Vegan


This vegan fettuccine alfredo is a quick and easy 30 minute weeknight dinner. Made with soy curl “chicken,” this hearty dish is packed with plant based protein. 



Vegan soy curl “chicken”

  • 1 cup soy curls
  • 1 cup vegan chicken broth (sub vegetable broth or water)
  • 1/2 teaspoon olive oil 
  • 1/2 teaspoon italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)

Fettuccine alfredo

  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour 
  • 2 1/2 cups unsweetened almond milk (or any unsweetened non-dairy milk of choice)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 8 oz fettuccine pasta  


  1. Prep the soy curl chicken.
    1. Pour the soy curls into a medium sized bowl. Bring the broth to a boil, then pour over the soy curls. Cover the bowl with a lid or a towel and let the soy curls rehydrate for about 8 minutes. Once hydrated, drain any excess water. 
    2. In a large pan, heat up the olive oil over medium heat. Add the hydrated soy curls and italian seasoning. Sauté for 5-6 minutes, until soy curls are golden on each side.
    3. Remove soy curls from the pan and set aside.
  2. Make the sauce.
    1. In the same pan, melt the vegan butter over medium heat. Add in the flour, whisking until it becomes a smooth paste.
    2. Then add in the almond milk and whisk until there are no clumps.
    3. Once smooth, whisk in the garlic powder, onion powder, nutritional yeast, lemon juice, and salt.
    4. Raise the heat to medium high and simmer for about 3 minutes* until the sauce has thickened, whisking frequently. Once the sauce is done, set aside. 
  3. Cook the pasta. Bring some salted water to a boil in a medium pot, and cook the fettuccine noodles al dente according to package instructions. Drain but do not rinse the noodles. 
  4. Pour the pasta and soy curls into the pan with the sauce, mixing to combine. Serve with fresh parsley and freshly cracked black pepper. Leftovers will keep about 4 days in the fridge. 


* Note that the sauce will continue to thicken as it cools, so don’t be tempted to overcook it if it seems a bit thin as it is simmering. If you accidentally simmer the sauce for too long, you can whisk in extra almond milk to thin it out again.


  • Serving Size: 1 serving
  • Calories: 361.3 kcal
  • Sugar: 4.8 g
  • Sodium: 484.4 mg
  • Fat: 15.1 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.2 g
  • Fiber: 18.1 g
  • Protein: 28.2 g
  • Cholesterol: 0 g

Keywords: vegan fettuccine alfredo, vegan alfredo sauce, soy curls