Chick’n Alfredo – Vegan & Gluten Free

Chick’n Alfredo – Vegan & Gluten Free

Chick’n Alfredo

Vegan and gluten free, this Chick’n Alfredo is exactly like the real thing! Creamy, rich Vegan Alfredo Sauce and savory soy curls. This is peak comfort food in it’s purest form! Tangy meaty mushroom strips add a perfect transition flavor to tickle your taste buds. We recommend playing around with different noodles, our personal favorite is bow tie!

This is definitely the type of recipe you can play around with the vegetables. Broccoli, peppers, eggplant, all would be amazing additions to this yummy pasta. We traditionally just go with onions and mushrooms, but this dish definitely welcomes a creative touch!

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Print Recipe
Chick'n Alfredo
Chick'n Alfredo has layers of textures and flavors, from tangy mushroom to savory soy curls.
gluten free and vegan alfredo with soy curls
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Mushroom Alfredo Sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Mushroom Alfredo Sauce
gluten free and vegan alfredo with soy curls
Instructions
Pasta and Chick'n
  1. In a large bowl crumble bullion cube in to warm water and stir until combined. Add soy curls and more water if needed. Soy curls should be fully submerged. Set aside for 10 minutes.
  2. Heat olive oil in a skillet on medium heat. Thoroughly drain soy curls and transfer to skillet with onion.
  3. Cook for a few minutes on each side until soy curls start to brown and crisp.
  4. Season with garlic powder, onion powder, Italian seasoning, nutritional yeast, lemon juice, salt and pepper. After combing spices add 1/2 cup sliced mushrooms.
  5. Cook another 10 minutes stirring often. Once soy curls are browned and slightly crispy they are done.
  6. Prepare pasta as instructed on packaging.
  7. Combine cooked pasta and mushroom Alfredo sauce. Plate pasta and top with Chick'n, vegan cheese and green onions.
Mushroom Alfredo Sauce
  1. In a saucepan on medium heat add olive oil and diced onions, saute for 1 minute. Add diced mushrooms and garlic, stirring often saute for 5 minutes.
  2. Stir in coconut milk and cook on low heat for 10 minutes.
  3. Add lemon juice, nutritional yeast, salt and pepper.
  4. In a separate frying pan on medium-low heat add oil and gluten free flour. Stir to create a paste and cook about a minute. Remove from heat and slowly stir in to your Alfredo sauce.
  5. Bring sauce to a simmer stirring constantly, return to low heat.
  6. Remove from heat and combine with cooked pasta.


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