Soy Curl “Chicken” Alfredo

This vegan “chicken” Alfredo recipe is made with budget-friendly soy curls to replace the meat. It’s rich, garlicky and creamy. So good!

Course Dinner

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 659

Place the soy curls in a large bowl. Pour the hot vegetable broth over them and let soak for 10 minutes until softened.
Drain well, then gently squeeze out excess liquid with your hands. This step is important for better texture and browning.
Toss the soy curls with onion powder, garlic powder, smoked paprika, Italian seasoning, fine sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned soy curls in a single layer. Cook for 6-8 minutes, stirring occasionally, until golden brown and slightly crispy on the edges. Remove from the skillet and set aside.

Bring a large pot of water to a boil. Add the fine sea salt, then cook the fettuccine until al dente according to package directions. Reserve 1/2 cup (120 milliliters) of pasta water, then drain.
In the same skillet, melt the vegan butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to form a light roux.
Slowly pour in the plant milk while whisking to prevent lumps. Simmer for 4-6 minutes, stirring frequently, until thickened and creamy.
Stir in the nutritional yeast. Taste and adjust salt and pepper if needed.
If the sauce is too thick, add a splash of reserved pasta water until smooth and silky.
Add the cooked soy curls back into the skillet and stir to coat them in the sauce.
Add the drained pasta and toss gently until everything is evenly coated.
Cook together for 1-2 minutes to allow the flavors to meld.
Finish with fresh parsley if and serve immediately.

*For the broth I used 2 cups of hot water and 1 vegan bouillon cube.

Squeeze. Squeeze the curdles well to remove any excess moisture. This will help them brown better.
Whisk slowly. When whisking in the plant milk, do so gradually to prevent lumps from forming in the sauce.
Reserve the pasta water. Adding pasta water to the sauce will help give it that silky smooth texture. So make sure to reserve some!
Storage. Store leftover vegan chicken Alfredo in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer. Thaw the pasta and reheat (with a splash of plant milk) on the stovetop over low heat or in the microwave.