You get dissappointed when you learn that you have to give up your favorite – chicken, on a plant based diet. But technically you dont have to miss your chicken with this dish. Joanne Dunn from our GOH group brought this dish to one of our potlucks, where everyone was happy for not missing the chicken.
For Alfredo Sauce:
Sauté the onion and garlic for about 3 minutes. Put in a blender with the rest of the ingredients -cashews, lemon juice, unsweetened almond milk, mustard, Salt, Black pepper and process until smooth.
In a bowl mix the seasoning for Soy curls – soy sauce, liquid smoke, paprika powder, onion and garlic powder, salt and black pepper. Pour the mixture over Soy curls and mix well. Pan fry the seasoned soy curls for about 5 minutes until it becomes crispy and golden.
5. Put the blended alfredo sauce in a large pan and cook for a minute until it becomes creamy and thick. Add the pasta, cooked mushrooms, peppers, onion and the chikin.
Sprinkle with fresh parsley and black pepper and serve with lemon slices.
|2 small potatoes, peeled and cut into very small pieces|
|2 medium onion, chopped|
|6-8 medium cloves of garlic, minced|
|1 cup cashews|
|2 Tablespoons lemon juice|
|2 cups unsweetened almond milk|
|1 teaspoon mustard|
|1 pack (8 oz) soy curls|
|2 Tablespoons soy sauce|
|2 Tablespoons water|
|1 teaspoon liquid smoke (optional)|
|1 Tablespoon paprika powder|
|2 teaspoon onion powder|
|2 teaspoon garlic powder|
|17 oz fettuccine|
|Chopped fresh parsley, to serve|