Crispy Mushroom Vegan Alfredo Pasta
Ingredients
Breaded mushrooms
- 8-12 cremini mushrooms
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp egg replacer powder
- 1/2 cup almond milk
- 2-3 tbsp organic olive oil
Vegan alfredo sauce
- 2 tsp vegan butter or olive oil
- 1/2 red onion
- 1 cup cashews
- 1/4 cup pasta water
- 1 1/2 cups unsweetened almond milk
- 4 cloves roasted garlic
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 tbsp vegan parmesan cheese
- 1 tbsp lime juice
Preparation
Gently brush the mushrooms with a damp paper towel to remove any dirt, then slice them 1/2 inch thick
In one bowl, place all-purpose flour; in another, combine egg replacer powder and 1/2 cup almond milk, whisking until well combined; in the third bowl, mix panko breadcrumbs, garlic powder, and salt
Coat the mushrooms in flour, then dip them into the vegan egg mixture, followed by the breadcrumbs, ensuring they are fully covered, and place on a plate
Heat olive oil in a pan over medium heat, keeping it low to medium to avoid burning, add the breaded mushrooms, and turn them gently after two minutes or until golden brown all over; repeat until all are cooked
Place the cooked mushrooms on a paper towel-lined plate to absorb excess oil, then sprinkle with a little salt while hot
Soak the cashews overnight or in hot water for one hour if not already done
Blend all the vegan alfredo sauce ingredients together in a blender until smooth
Cook pasta according to package instructions and reserve 1/4 cup pasta water
Toss the cooked pasta with the alfredo sauce and top with the breaded mushrooms before serving
