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)
- 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
- Prep the soy curl chicken.
- 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.
- 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.
- Remove soy curls from the pan and set aside.
- Make the sauce.
- In the same pan, melt the vegan butter over medium heat. Add in the flour, whisking until it becomes a smooth paste.
- Then add in the almond milk and whisk until there are no clumps.
- Once smooth, whisk in the garlic powder, onion powder, nutritional yeast, lemon juice, and salt.
- 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.
- 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.
- 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