Have I mentioned lately how much I love pasta and noodles? That I could eat it at least four times a week without getting sick of it even though I very easily and quickly get sick of dishes if I have them too often? Of course I have, it’s me we’re talking about!
I’ve already made a couple of different vegan alfredo sauces, one with lots of garlic and mushrooms and another with peas, chickpea alfredo sauce and vegan parmesan. Despite my love of pasta and alfredo sauce, I’ve made this dish again because I feel as if my vegan alfredo sauce gets better with every go round.
At first it was too think and clunky, then it was too watery. Whether I used a roux, processed tofu or early versions of mediocre vegan cheese, it was good but it wasn’t quite right. Thus began my Goldilocks method of perfecting my vegan alfredo sauce.
Today I kept it simple with this vegan chicken alfredo made with Naturli brand breaded schnitzel, which includes this particular dish in the easy vegan recipes column. Pop the schnitzel in the oven until crispy and sizzling, let it rest while you take care of everything else.
If you think making vegan alfredo sauce from scratch couldn’t possibly qualify as ‘easy’, think again. Even the recipe list on this bad boy is fairly simple.
Here’s What You’ll Need:
Schnitzel (or your favorite brand of vegan chicken, breaded or not)
Plant milk (I used almond no sugars from Alpro)
Tagliatelle pasta (or any other long flat pasta)
Corn starch (or you can go with a butter & flour roux mixture)
Start with the mushrooms. Cook them in the oven for about 35 minutes, or cook them on the stovetop with the vegan butter until crispy and easy to chew.
When the mushrooms are nearly finished, add in the shallots and cook for 3 to 5 minutes, until they become translucent and fragrant. Toss in garlic, stirring frequently until super fragrant, about 2 to 3 minutes. I sliced the garlic because I wanted the flavor to be very prominent when mixed with the alfredo sauce.
This is where you’ll want to start the water for the pasta so that everything starts to come together at the same time. Follow package instructions, but I like to cook the pasta 1 or 2 minutes less than recommended because you’ll want to toss the vegan alfredo sauce and the pasta together before plating it up.
For the vegan alfredo sauce: In a small pot, bring about 300 ml of plant milk to a gentle boil and start to add seasonings like salt & pepper, smoky paprika, cumin, garlic granules, oregano…whatever you like. Add the nutritional yeast slowly, giving it time to blend into the sauce before adding more. While delicious, if you add too much you might end up with an incredibly yeasty or salty taste.
This process will take anywhere from 5 to 10 minutes so just be patient. When you have the flavor profile you want, add the cornstarch. You can use a water or milk & cornstarch slurry to prevent clumps from forming or you can do it the…other way. Let the mixture come to a boil and then reduce to a simmer until you find the desired thickness.
Mix with the veggies and top with your vegan check and voila, that’s it!
If you want, top with fresh cracked black pepper. You won’t be disappointed!
Easy peasy, right?
You guys must forgive my hot sauce addiction because sometimes it is really out of control. The truth is that the dish was perfectly tasty without anything extra but I just felt like adding a few drops of Sriracha to the party. If you suffer from this problem too, promise to taste the dish before you go dumping hot sauce all over it.
That being said, it was also very delicious with a few drops of Sriracha sprinkled on top. It’s magic.