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

Author Jessica Hylton

Ingredients

For the Soy Curls:

6 ounces soy curls 170g
2 cups hot vegetable broth for soaking soy curls - 480mL*
1 teaspoon onion powder 3g
1 teaspoon garlic powder 3g
1/4 teaspoon smoked paprika 0.5g
1/2 teaspoon Italian seasoning 0.5g
1/2 teaspoon fine sea salt 3g
1/2 teaspoon freshly ground black pepper 1g
2 tablespoons olive oil 30mL

For the Pasta & Alfredo:

1 tablespoon fine sea salt for pasta water - 18g
12 oz fettuccine pasta 340g
2 tablespoons vegan butter 28g
4 cloves garlic minced -12g
2 tablespoons all-purpose flour 16g
2 cups unsweetened plant milk almond or soy - 480mL
2 tablespoons nutritional yeast 10g
2 tablespoons fresh parsley chopped - 8g

Instructions

Prep the soy curls: 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.
Cook the pasta: 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.
Make the Alfredo sauce: 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.

Notes

*For the broth I used 2 cups of hot water and 1 vegan bouillon cube.
Refrigerator: Store leftover vegan chicken Alfredo in an airtight container for up to 4 days.
To reheat: Warm gently in a skillet with a splash of plant milk or water to loosen the sauce.

Nutrition