Tag Archives: Pasta

Basic Go-To, Basic Recipes, Dairy Free Substitutes, Healthy Fats, Italian, Main, Protein Source, Sauces~Dips, Soy or Tofu, Stove-top, Vegan

“Chkn Alfredo” Vegan

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So you’ve used trial and error to make soy yogurt and it fails.  What do you do with the tastes like yogurt, but is too much like liquid and just a bit of solid left overs?  You make vegan Alfredo of course.  Amazingly delicious!

INGREDIENTS:

8 TBSP oil of choice

8 TBSP Vegan Cheese powder

1 batch breaded tofu (this recipe before seasoning)

1 box chickpea pasta.* (see product review below)

Seasonings of choice. In your sauce be sure to use organic Parsley-abundantly-fresh or dried, preferably fresh, if possible.

METHOD:

  1. Boil water for pasta. Cook according to directions. Drain.
  2. Meanwhile make a simple roux with the oil and cheese powder. Cook for 1 minute. Add 2 cups of “failed” vegan yogurt which didn’t set and is still liquid. Taste. Season to taste.
  3. Combine. Serve. This is nice on its own or with a crunchy romaine salad with Italian dressing.

RESULT:

This is a basic, Go-To, staple worth rotating into a semi-regular menu plan. It isn’t something which my taste testers wanted to eat: cold, or daily/weekly–but that’s the same of real chicken alfredo.

PRODUCT REVIEW:

Chickpea Pasta brands

A product review of Chick-Pea Based Pasta. While any version of chickpea pasta is higher in protein and tastes great if you happen to be on a grain-free diet, the whole-foods (also available form amazon, and its sturdy enough to survive the mail-trip, but I have whole foods nearby so I just pick it up locally) version is the BEST tasting and textured.

A note about cooking: since this product is shaped chickpeas and water, you can “boil it away” (which may be nice, intentionally done, for that starchy apply in soups, it means if you want pasta, timing is everything on this item–too little and its too tough, too much and it disintegrates.

Shape: Store purchased grain-free pastas come in a variety of shapes. Experiment but the shells tend to hold sauces/flavor better.

The HEB product is: PROS-affordable, local, okay. CONS-doesn’t taste as nice as WholeFoods, texture is also not as nice.

Whole Foods Chickpea Pasta Shells-holds sauce nicely, tastes great, has a great texture. Made in Italy–and you can taste the difference.