December 10, 2024

True Orthodox Diocese of Western Europe

Russian True Orthodox Church (RTOC)

VEGAN ALFREDO WITH CAJUN BROCCOLI 

A blessed day to all!

After three days in a row of fasting (the feast of the beheading of St. John the Baptist fell on Tuesday) I want to offer a fasting recipe. This Vegan Alfredo with broccoli is from the site Karissa’s Vegan Kitchen and its source is here

https://www.karissasvegankitchen.com/oil-free-vegan-alfredo-cajun-broccoli/

ENJOY!

VEGAN ALFREDO WITH CAJUN BROCCOLI

PREP TIME: 30 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 4

Creamy vegan alfredo served with roasted, cajun-spiced broccoli.

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INGREDIENTS

  • pasta of choice cooked

OIL-FREE VEGAN ALFREDO SAUCE

  • 1.5 cups soaked cashews
  • 2 cups unsweetened non-dairy milk
  • 2 tbsp corn starch
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 tsp better-than-bouillon vegetable flavor OR 2 bouillon cubes OR substitute salt to taste
  • 1 tsp onion powder
  • pepper to taste

ROASTED CAJUN BROCCOLI

  • 3 cups broccoli florets
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne
  • 1/8 tsp thyme
  • pinch of red pepper flakes
  • pinch of black pepper
  • 2 tbsp veggie stock or water

INSTRUCTIONS

VEGAN ALFREDO SAUCE

  1. PREP: Bring 2 cups of water to a boil, pour over cashews and let soak for 30-40 minutes.

  2. Blend all alfredo ingredients until super smooth.

  3. Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.

ROASTED CAJUN BROCCOLI

  1. Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Toss all ingredients together in a bowl until the broccoli is well-coated.

  3. Spread broccoli out onto the baking sheet.

  4. Roasted for 15 minutes or until broccoli is tender.

  5. Toss alfredo sauce with broccoli and pasta of choice and serve

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