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Broccoli and Carrot Salad with Almonds
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VegWeb.com  |  Recipes  |  Quick and Easy  |  Fast Pasta  |  Broccoli & Mushroom Alfredo « previous next »
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Recipe submitted by carnivalofbunnies, 10/25/05

Broccoli & Mushroom Alfredo

Ingredients (use vegan versions):

    spaghetti or other pasta (as much as you would eat in one sitting)
    2/3 cup broccoli florets (fresh or frozen)
    1 cup soya, oat or rice milk
    2 tablespoons white flour
    1/2 teaspoon garlic puree or 3 crushed garlic cloves (to taste)
    plenty of salt (to taste)
    ditto pepper
    2/3 cup sliced fresh mushrooms
    1 tablespoon olive oil
    1 tablespoon margarine (optional but nice)
    1 tablespoon vegan parmesan (optional)

Directions:

Cook the pasta according to directions on the packet.  In the last 2 minutes of cooking, add the broccoli, then drain.

In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low and add the sliced mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Taste and add more salt/pepper/garlic if needed.

Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal. Most people can't tell that this creamy white sauce is vegan, and it makes a great low fat cholesterol free alternative to the real thing.

Tip-- stir the sauce as much as possible to avoid a burnt bottom on your pan.

Serves: 1-2

Preparation time: 20 minutes

I made this slightly out of order, I made a roux and then assembled the sauce and I added carrots because I really really wanted carrots.  I thought it worked well, but was a bit bland.  I forgot the butter and that might have made a difference.  It turned out well though, and I'll probably make it again

Archived comment by: lousewart
some nutritional yeast (1/4c), cashew butter (3 tbs), red onion and fresh basil always makes mine extra tasty

Archived comment by: veggiewedgie
Also, a spoonfull of vegan pesto makes a nice addition, but this is the recipe I use when my cupboards bare because I always seem to have these ingredients on hand.

Archived comment by: carnivalofbunnies
This is awesome. I love it. the sause goes vary well on my mushroom-oat meatballs

Archived comment by: thai
Tried this out tonight, it tasted great.  I didn't have any margarine on hand so I left it out.  Next time I'm going to add the margarine because its pretty bland without it.

Archived comment by: tansy83
i hate mushrooms so i used broccoli, celery, carrots and onions as my veggies and i stir-fried them as i hate boiling veggies. i added some basil and oregano and a little nutmeg(my mom always put some in when she made alfredo).  overall i liked this recipe but i feel the sauce is missing something

Archived comment by: hitchhiker
I loved thissss.  Ever since I became vegan I have been craving to have something cheesy and yummy and this stuff hit the right spot.  I did take one of the reviewers comments and added nutritional yeast which cooking the sauce.  It was totally delisshh!!!  Definitely goign to make it over and over!!!  And to think of it, it is much healthier compared to the original alfredo.  I mean, I used very little olive oil and whole wheat fettucini!!  Yum yum!

Archived comment by: gayathrib

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uhblondie
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« Reply #1 on: April 04, 2006, 07:44:01 PM »
Yum! My boyfriend and sister both loved this too, and insisted we make it weekly from now on. I doubled the recipe for one 1 lb. box of fettucine, added 1/2 c. nutritional yeast and lots of spices: pepper, salt, GARLIC, oregano, basil, cayenne, nutmeg, and garlic/herb blend. Very tasty and easy to make!
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Sublemon
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« Reply #2 on: November 11, 2006, 05:24:32 AM »
This recipe was lovely...
but when i made this, all i had left in the house was vanilla soymilk,
so i used it anyway,
i thought it would ruin the taste a bit, but it definitly added some extra flavor to it,
it was absolutly delicious,
i also boiled some extra broccoli in a seperate pot, then sauteed it with 3 more cloves of garlic,
i used it as extra toppings and it was awesome!
thanks for the recipe,
with food like this, im slowly turning my family vegan without them even knowing  Grin
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« Reply #3 on: June 24, 2007, 12:27:08 AM »
I have made this twice now. The first time I followed the recipe and the second I added N-yeast and basil. Both times were pretty bland.
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jolliebell
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« Reply #4 on: July 23, 2007, 08:47:08 PM »
This was wonderfully quick and easy dinner tonight! I needed a last minute idea, had everything on hand for this meal, and was delighted at how easily everything came together and how nice it all tasted. My six year old gives two thumbs up, though husband was less enthusiastic. All in all, I would say *a success.* Thanks!
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killer
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« Reply #5 on: August 06, 2007, 06:20:25 PM »
I made this for myself and my boyfriend (who eats a lot) so I ended up doubling the soymilk, the crushed garlic cloves, the flour, the olive oil, margarine, and I added a lot more mushrooms (probably more than doubled the amount specified), since I love mushrooms.  I basically ended up with a creamy mushroom sauce, but it was really amazing.  I will definitely make this again. Thanks!
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Lou 84
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« Reply #6 on: September 27, 2007, 11:22:41 PM »
i was very pleased with how well this turned out! 

i used vanilla soy milk, which gave it a nice sweet taste.  i also didn't use any olive oil or margarine, i only forgot to add the olive oil, but not using the margarine was intentional.  still turned out delicious!
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typicalchick
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« Reply #7 on: October 30, 2007, 06:32:03 PM »
These were pretty good, but not quite flavorful enough for me. I'd suggest more broccoli and mushrooms.  Smiley
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« Reply #8 on: November 26, 2007, 09:00:16 PM »
We just had this for dinner tonight. It was very good. I used a whole package of whole wheat fettuccine noodles and had to throw in some extra rice milk to have more sauce. I also added some kale when I added the mushrooms and a couple tablespoons of nutritional yeast. We'll make it again for sure. Thanks.
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« Reply #9 on: December 02, 2007, 08:01:34 PM »
MADE THIS TONIGHT, USED THE RECIPE INGREDIENTS, BUT DID THE FOLLOWING: MELTED THE BUTTER, BROWNED THE FRESH GARLIC, PORTABELLO MUSHROOMS, AND KALE IN THE PAN UNTIL SOFT. DIDN'T HAVE REGULAR SOY MILK, USED VANILLA-ADDED GARLIC AND ONION POWDER, N. YEAST, CAYENNE PEPPER, SEASONONG SALT, AND 2 TBSP OF FLOUR. HEATED THE LIQUIDS UNTIL THICK THEN ADDED THE SAUTEED VEGGIES. IT WAS GOOD OVERALL, BUT IT WAS STILL MISSING SOMETHING. I WILL KEEP EXPERIMENTING WITH DIFFERENT HERBS, SEASONINGS, ETC.....WILL MAKE AGAIN WHEN MY SISTER VISITS IN ACOUPLE OF WEEKS. HOPEFULLY I WILL HAVE FOUND THE MISSING INGREDIENT BY THEN. WILL KEEP EVERYONE POSTED. THANKS FOR THE RECIPE.
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« Reply #10 on: February 25, 2008, 06:55:51 PM »
This was delicious! I had a bunch of random veggies in my fridge that needed to be used up, so I added baby bok choy in with the frozen broccoli (to the pasta water), and sauteed onion and zucchini with the mushrooms.

I changed up the directions a bit... First, I added about 1 Tbsp. Earth Balance to a large pan on medium heat. Once melted, sauteed the fresh garlic (2 cloves), onion, mushrooms & zucchini until soft. I threw in a pinch of dried thyme, as well as a bunch of garlic & onion powder. I had to add a little water (instead of more oil) so the pan didn't dry out during cooking time. Once the veggies were done, I added the soymilk (with flour dissolved in it), and cooked until bubbly. During this process, I added in some nutritional yeast for a cheesier flavor. I LOVED this!

My ingredient amounts were as such: 2 c. soy milk, 3 Tbsp. flour, 3 Tbsp. nutritional yeast, and added a sprinkle of nutmeg, in addition to the salt & a TON of black pepper. Omitted the oil, and it was not necessary. Made about 3-4 servings this way.

This is a great base recipe to experiment with, and I'll definitely be making it again!
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« Reply #11 on: April 28, 2008, 06:29:09 PM »
Quote from: JessaCita on February 25, 2008, 06:55:51 PM
This was delicious! I had a bunch of random veggies in my fridge that needed to be used up, so I added baby bok choy in with the frozen broccoli (to the pasta water), and sauteed onion and zucchini with the mushrooms.

I changed up the directions a bit... First, I added about 1 Tbsp. Earth Balance to a large pan on medium heat. Once melted, sauteed the fresh garlic (2 cloves), onion, mushrooms & zucchini until soft. I threw in a pinch of dried thyme, as well as a bunch of garlic & onion powder. I had to add a little water (instead of more oil) so the pan didn't dry out during cooking time. Once the veggies were done, I added the soymilk (with flour dissolved in it), and cooked until bubbly. During this process, I added in some nutritional yeast for a cheesier flavor. I LOVED this!

My ingredient amounts were as such: 2 c. soy milk, 3 Tbsp. flour, 3 Tbsp. nutritional yeast, and added a sprinkle of nutmeg, in addition to the salt & a TON of black pepper. Omitted the oil, and it was not necessary. Made about 3-4 servings this way.

This is a great base recipe to experiment with, and I'll definitely be making it again!

hi jessacita! i've been surfing vegan alfredo recipes all day and this variation makes the most sense to me. minimal oil/butter and nutritional yeast... sounds delicious! i'm making it tonight and will let you know how it turns out.

and nutmeg! brilliant!
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tking615
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« Reply #12 on: April 28, 2008, 09:22:26 PM »
yep, delicious!  i followed jessacita's variation and it turned out perfect. my husband, who is very picky and not vegan or vegetarian, loved it too.

used red and yellow sweet peppers instead of mushrooms.
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« Reply #13 on: April 29, 2008, 07:07:41 PM »
Quote from: tking615 on April 28, 2008, 09:22:26 PM
yep, delicious!  i followed jessacita's variation and it turned out perfect. my husband, who is very picky and not vegan or vegetarian, loved it too.

used red and yellow sweet peppers instead of mushrooms.

Yay, awesome! I know this isn't "my" recipe, of course, but I make my variation of it at least twice a month. Everyone--vegan & non-vegan alike--loves it! Yum, now I want this for dinner. Wink
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« Reply #14 on: May 01, 2008, 06:34:52 PM »
Oh man! Cheesy this was really freakin good! I sat there for a while wondering why the sauce wasn't getting thick and then I realized I forgot the flour! so like a hungry fool I hurried and put 3Tbsp right into the sauce...needless to say it was a bit lumpy but it sure did get really thick and goopy ( which I loved) I also added 3Tbsp of nutrional yeast, some garlic salt, green onions (scallions), carrots and ofcourse brocolli. Me and my non-vegan bf truely enjoyed it and ate two servings of it like it was going to run away from us. We also decided to cook it for our family so they can see how good a vegan person can eat!  Smitten Thanks for the recipe <3
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