Broccoli & Mushroom Alfredo
spaghetti for 1
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional
1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.
2. 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.
3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.
4. 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.
SO HOW'D IT GO?
this is delicious! and easy, a definite plus. it has a better, thicker consistency when you use soy (as opposed to rice) milk. either way, i would recommend spicing it up a bit because the flavor is good, but just a little bland. yum. my favorite thing about this recipe is that i always have the sauce ingredients on hand, and i can sub in whatever veggie is around. hooray!
next time i'll try adding some nutritional yeast!
;)b Top notch!
I altered the recipe slightly (I'm not a fan of mushrooms so left those out, perhaps didn't add enough milk and added more garlic than stated) and made a few mistakes but it tastes reallllly yummy
Best meal I've had in weeks (:
Thanks ever so
very good! omni husband really enjoyed this! thanks!!
Oh man! :D 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! :)>>> Thanks for the recipe <3
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. ;)
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.
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!
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!
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.
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.
Pages