Cooking with the Vegan Zombie – Vegan Fettuccine Alfredo
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On the run and at a new kitchen we bring you vegan fettuccine alfredo. Yeah, it’s real good!
Ingredients:3 tbsp flour3 tbsp olive oil1 small onion (diced)SoyBoy Italian tofu – half a brick (diced) or you can use our seitan1/2 tbsp salt1/2 tbsp pepper1/2 tbsp sage1/2 tbsp thyme2 1/2 to 3 cups almond milk2 cloves of grated garlic1/4 cup capers1 1/2 to 2 cups sliced shiitake mushrooms1 thinly sliced scallionvegan fettuccine
The Vegan Zombie
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4 thoughts on “Cooking with the Vegan Zombie – Vegan Fettuccine Alfredo”
Zingeroo says:
I wanna make this, but my honey has a nut allergy. Would a rice milk substitute work? xo
Kathleen says:
Zingeroo: I would use unsweetened soy or rice milk. Make sure there is no vanilla in it, as some put vanilla in there for flavor. 🙂
Natasha says:
Made this with two main substitutes (soy/flax milk for almond, button shrooms for shiitake, 2 tbsp thyme and 1 tbsp Braggs for capers). Also, I blended 1/3 of the tofu mixture before adding to the roux. Finally, I added 1 tbsp nutritional yeast to my serving portion. It made for a “cheesier” flavor. Found your site via a June 2012 vegan Blogger blog. Thanks to her and you…cuz I REALLY wanted tofu with noodles today. This is now a staple.
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KTBuns of Vegan Noms says:
Holy crap, does this look good. Love the webisodes – had me cracking up more than once! Keep it up, fellas.