Vegan Alfredo for One
Holy jesus this is amazing. I have not been able to eat alfredo for over a year. It used to be one of my favourite foods of all time and I missed it so much. But now, at last, I have made a convincing vegan replica using vegan cheese and, wait for it, avocados. Weird right? Yes, but also the most delicious vegan thing I have ever eaten.
You will need:
-non-dairy milk (I like soy for this)
-melty vegan cheese (like daiya)
-garlic powder (or sauteed fresh garlic)
1. Cook up some fettuccine noodles according to package directions. Drain and set aside.
2. In a blender, puree one small avocado with however much soy milk you need to make it blend.
3. In a saucepan over medium-low, melt 2 tbsp of vegan margarine. Add 1 tbsp of nutritional yeast, 1/4 tsp garlic powder, some salt (don’t be stingey, salt is important here), 1/2 a cup of daiya or other melty vegan cheese, and 1/2 cup of soy milk. Whisk it all together until smooth. Remove from heat, stir in avocado puree.
4. Serve sauce over pasta. REVEL IN THE DELICIOUSNESS. Oh wow.
Note 1: You can omit the avocado if you really, really hate avocado. The result will be, basically, a stronger-tasting cheese sauce. It will taste more like cheese sauce and less like alfredo sauce. Other people use extra cashew puree, vegan cream cheese, soy creamer, etc to compensate for it, so you could always try one of those.
Note 2: You can dress this up in all kinds of exciting ways. Add some vegan chicken, some sauteed vegetables, some roasted red pepper puree, or whatever. You can also combine equal parts alfredo sauce and tomato sauce to make a rose sauce.
Vegan Cheeseburger Hamburger Helper
Easy and gooey. No unnecessary vegetables.
-4 servings worth of pasta, cooked
-1 veggie burger, thawed
-couple tablespoons of margarine
-1 cup soy milk
-1 cup vegan cheese (I use daiya)
-salt to taste
-dash of mustard
Fry the burger in a tbsp of margarine over medium/medium low heat, crumbling with a fork as you go. Cook until browned. Add the rest of the margarine, cheese, and soy milk. Stir until everything is melted and incorporated. Season with salt and mustard. Add cooked noodles and mix to combine.
“What am I going to do with these leftover chick peas?” Soup
-1/2 can of chick peas (garbanzo beans)
-1 packet of onion soup mix
-few handfuls of tri-colour pasta (it looks pretty! but use whatever kind you want)
-dash of garlic powder (or 1 clove fresh garlic if you feel ambitious)
-lemon pepper seasoning (or regular pepper)
-a few cubes of frozen spinach or a couple handfuls of fresh
-good dash of lemon juice
-4 cups water
Puree the chick peas. Add them to a pot along with everything else. Simmer over medium until pasta is tender.
Yeah, that’s it.
*vegan friendly, as always
***really easy (literally takes five minutes to throw together, ten to cook)
******I’m pretty sure you could make lots of additions and substitutions and this would turn out fine. You could add other vegetables, or use rice instead of pasta, or lentils instead of chick peas.