Garlic Tempeh Alfredo

Ingredients - Serves 4

• Fresh parsley - For garnish
• Fettuccine pasta - 8 ounces
• Salt and pepper - To taste
• Nutritional yeast - 1/4 cup
• Almond milk - 2 cups
• All-purpose flour - 2 tablespoons
• Vegan butter - 2 tablespoons
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Tempeh - 8 ounces, cubed

Let's Get Started

1. Heat the olive oil in a skillet over medium heat. Add the tempeh and cook until browned on all sides, about 10 minutes. Remove from the skillet and set aside.
2. In the same skillet, melt the vegan butter. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in the flour to create a roux. Cook for 1-2 minutes, until the flour is golden brown.
4. Slowly whisk in the almond milk, making sure there are no lumps. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
5. Stir in the nutritional yeast, salt, and pepper. Add the cooked tempeh and stir to coat in the sauce.
6. Meanwhile, cook the fettuccine according to the package instructions. Drain and add to the skillet, tossing to combine with the sauce.
7. Serve the pasta hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 500
• Fat: 20g
• Carbs: 60g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g