What do you call a fake noodle?

Impasta, get it?

I love pasta. Since changing to a plant based diet we find ourselves eating tons of pasta and there have been no complaints about it. We find ourselves eating a lot of brown rice or quinoa pasta because they are made without eggs. I have found that although I am not gluten intolerant, I enjoy eating gluten free pasta more because I don’t feel as heavy after. Last night I decided to make one of my favorite pasta dished of all time and in the process a learned some great new tricks. Making this meal was a lot of fun and every time I make vegan chicken I make it a little better. Also I learned about making vegan Parmesan cheese which was a huge plus because Melissa goes crazy for Parmesan cheese. So here is my take on the classic fettuccine, chicken, broccoli, Alfredo.


Vegan Parmesan Cheese

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp sea salt

1/4 tsp garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.


Vegan Chicken

1 block extra firm tofu

1/2 cup flour

1/4 cup corn meal

1 tsp poultry seasoning

1/2 tsp paprika

salt and pepper to taste

2 Tbsp coconut oil

Tofu achieves a better chicken like consistency if frozen, thawed, and pressed for at least an hour. Plan ahead to make sure this is done before. When ready, cut the tofu into strips. Mix the other ingredients together and dredge the tofu on all sides.

Heat over to 425

Heat a frying pan on medium high heat. When hot add 1 Tbsp of oil and let melt. Once melted and oil is hot place tofu in oil and fry for about five minuted. Flip and fry another 5 minutes

Line a baking sheet with parchment paper. After frying both sides of the tofu, remove from the pan and place on baking sheet. Bake each side for roughly 5-7 minutes until crispy like chicken. Once baked, cut chicken into cubes.


Vegan Alfredo

1 clove garlic

1 tsp olive oil

2 cups cauliflower chopped

1 1/2 cups unsweetened almond milk

salt and pepper to taste

1 1/2 Tbsp vegan Parmesan cheese

1/2 Tbsp lemon juice

Cook the minced garlic with olive oil until golden brown. Add the almond milk and bring to a boil. Add salt, pepper, chopped cauliflower and cook until it’s soft, about 7-10 minutes. Transfer to a blender and add the Parmesan and lemon juice. Blend until smooth. Add additional milk as needed while blending to achieve desired Alfredo consistency. Cook your favorite pasta. Return sauce to pan and toss with pasta. If you’re choosing to add anything to your dish like chicken and broccoli, add and toss.

Top with a little fresh parsley and serve with some homemade garlic bread.

Bon Appetite.

Chef Drew


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