High Protein Chick'n & Mushroom Alfredo
Nutrition
Calories: 479kcal | Carbohydrates: 41.2g | Protein: 47.7g | Fat: 9.9g | Fiber: 15.7g
Have you tried using silken tofu to make high protein Alfredo Sauce? If not, you are missing out! It's super easy to make and tastes awesome!
Servings
Ingredients
Pasta Sauce
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 28 g Cashews, Raw, Unsalted soaked
- 1 cup Soy Milk unsweetened, original
- 3/4 cup Nutritional Yeast
- 1/2 Onion diced, cooked
- 1 1/2 tbsp Garlic Paste
- 2 tbsp Apple Cider Vinegar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Salt
Other Stuff
- 3 - 4 cups Baby Bella Mushrooms sliced
- 1 package Plant Based Chick'n Strips I use Sweet Earth Mindful Chik'n Strips
- 1 package Red Lentil Pasta I used spaghetti, 8 oz
Instructions
- Soften the raw, unsalted cashews either by soaking overnight, or the easier method, allowing them to sit in a small pot of boiling water for about 10 minutes.
- In a medium-heat pan, saute (diced) onions for about 5 minutes until translucent and lightly browned.
- Boil a pot of water and cook pasta per package instructions.
- In a blender, blend all of the ingredients listed under the Pasta Sauce until well-mixed and smooth.
- In a medium-heat pan, saute the sliced mushrooms until the liquid has been cooked out of them, 5 - 10 minutes. Add in the "chicken" strips and continue cooking for another 5 minutes.
- Add pasta sauce to pan, and cook on low-heat for another 5 minutes.
- Add in noodles and serve!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Chick'n and Mushroom Alfredo
Did you make this recipe?Mention @proteindeficient.vegan
