Crispy Mushroom Vegan Alfredo Pasta
Ingredients
- 1 lb fettuccine noodles (or pasta of choice)
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp avocado oil or olive oil
- 1 cup mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- optional]2 tbsp vegan butter[optional] vegan parmesan
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
- rest in comments below ?
- Vegan fettuccine Alfredo
- Serves 5-7
- Ingredients
- 1 lb fettuccine noodles (or pasta of choice)
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp avocado oil or olive oil
- 1 cup mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- [optional]2 tbsp vegan butter[optional] Vegan Parmesan
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Preparation
Gently brush your mushrooms with a damp paper towel to remove any dirt. Then Slice mushrooms 1/2 an inch thick
Grab three medium sized bowls, in one place all purpose flour. In another combine egg replacer powder and 1/2 cup almond milk and whisk together until well combined. In the last bowl place the panko breadcrumbs, garlic powder and salt. Mix well
Place the mushrooms into the flour and coat well. Then dip into the vegan egg wet mixture, then the breadcrumbs and then place onto a plate. Make sure you coat all layers well and the mushroom is completely covered
To a pan over medium heat, add olive oil. Keep on low to medium heat. you don't want your oil to burn
Place breaded mushrooms into the pan. Gently turn them over after two minutes or until they are golden brown all over. Repeat until all the mushrooms are cooked
Place the mushrooms on a plate lined with paper towel to soak up excess oil. Lastly sprinkle over a little salt while mushrooms are freshly hot
