MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soy Curl "Chicken" Alfredo
Categories: Dinner, Italian, Vegetarian
Yield: 4 Servings

6 oz Soy curls (170 g)
2 c Vegetable broth (40 ml);
- hot, for soaking soy curls
1 ts Onion powder (3 g)
1 ts Garlic powder (3 g)
1/4 ts Smoked paprika (0.5 g)
1/2 ts Italian seasoning (0.5 g)
1/2 ts Fine sea salt (3 g)
1/2 ts Black pepper (1 g);
- freshly ground
2 tb Olive oil (30 ml)
1 tb Fine sea salt (18 g);
- for pasta water
12 oz Fettuccine pasta (340 g)
2 tb Vegan butter (28 g)
4 cl Garlic (12 g); minced
2 tb All-purpose flour (16 g)
2 c Unsweetened plant milk
- (480 ml)
2 tb Nutritional yeast (10 g)
2 tb Fresh parsley (8 g);
- chopped

Preparation time: 20 minutes
Cooking time: 25 minutes

This vegan "chicken" Alfredo recipe is made with budget-friendly soy
curls to replace the meat. It's rich, garlicky and creamy. So good!

Prep the soy curls: Place the soy curls in a large bowl. Pour the hot
vegetable broth over them and let soak for 10 minutes until softened.

Drain well, then gently squeeze out excess liquid with your hands.
This step is important for better texture and browning.

Toss the soy curls with onion powder, garlic powder, smoked paprika,
Italian seasoning, fine sea salt, and black pepper until evenly
coated.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned soy curls in a single layer. Cook for 6 to 8 minutes,
stirring occasionally, until golden brown and slightly crispy on the
edges. Remove from the skillet and set aside.

Cook the pasta: Bring a large pot of water to a boil. Add the fine sea
salt, then cook the fettuccine until al dente according to package
directions. Reserve 1/2 cup (120 ml) of pasta water, then drain.

Make the Alfredo sauce: In the same skillet, melt the vegan butter
over medium heat. Add the minced garlic and saute for about 30
seconds until fragrant but not browned.

Sprinkle in the all-purpose flour and whisk continuously for 1 to 2
minutes to form a light roux.

Slowly pour in the plant milk while whisking to prevent lumps. Simmer
for 4 to 6 minutes, stirring frequently, until thickened and creamy.

Stir in the nutritional yeast. Taste and adjust salt & pepper if
needed.

If the sauce is too thick, add a splash of reserved pasta water until
smooth and silky.

Add the cooked soy curls back into the skillet and stir to coat them
in the sauce.

Add the drained pasta and toss gently until everything is evenly
coated.

Cook together for 1 to 2 minutes to allow the flavors to meld.

Finish with fresh parsley if and serve immediately.

Recipe by Jessica Hylton

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