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Veggie Alfredo

What you need: 

1-2 cups vegetables, fresh, canned, or frozen, chopped into small to medium-sized chunks: I used sun dried tomatoes, canned artichoke hearts, and spinach. Broccoli, mushrooms, green beans, zucchini, peas, cauliflower, or whatever strikes your fancy can also be used.
1 medium-sized white onion, chopped
1 cup plain soy or rice milk
1/4 cup Silk soy creamer
1/2 - 1 cup white wine, water, or vegetable broth
1/2 cup nutritional yeast
2-3 tablespoons flour
2-3 tablespoons olive oil or margarine
to taste: salt, pepper, basil, oregano, garlic powder

What you do: 

I came up with this when trying to find a more rich and creamy version of vegan alfredo. I used plain Rice Dream, but a thicker soy milk like Vitasoy might work better. The Silk creamer seemed to help too.
I suggest adding the liquid ingredients a little at a time to achieve the thickness and richness of sauce that you want. You may want to do the same with the flour.
Sautee the onions in olive oil/vegan margarine over medium heat until slightly brown. Add tomatoes, mushrooms, and any other vegetables that need a longer cooking time, and sauté until they begin to become tender. Add spices.
Add the wine/water/broth. Stirring constantly, sprinkle in the flour, then the yeast. Stir until the sauce is smooth and begins to bubble.
Add the soy milk and creamer, stirring after each addition. Bring to a simmer.
Add the green vegetables and continue to simmer until they are just cooked (or as cooked as you like them).
Serve over fettuccine, with nutritional yeast or vegan parmesan cheese for sprinkling.

Preparation Time: 
20-30 min
Cooking Time: 


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