Soy Curl “Chicken” Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine with a creamy, garlicky alfredo sauce made from vegan butter, flour, and plant milk, tossed with soy curls for protein. Rich and satisfying, this vegan pasta is indulgent despite its meat-free base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 2537mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 239mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.