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Crispy Mushroom Vegan Alfredo Pasta


Crispy Mushroom Vegan Alfredo Pasta 😋 So creamy and satisfying! Get the recipe below:⠀
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​Recipe: ⠀
BREADED MUSHROOMS ⠀
8-12 cremini mushrooms⠀
1/4 cup all purpose flour⠀
1 cup panko breadcrumbs⠀
1 tsp garlic powder ⠀
1/2 tsp salt ⠀
3 tbsp egg replacer powder ⠀
1/2 almond milk ⠀
2-3 tbsp organic olive oil⠀

1. Gently brush your mushrooms with a damp paper towel to remove any dirt. Then Slice mushrooms 1/2 an inch thick.⠀
2. 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.⠀
3. 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.⠀
4. 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.⠀
5. 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. ​⠀
Vegan Alfredo Sauce⠀
2 teaspoons vegan butter or olive oil⠀
1/2 red onion, chopped⠀
1 cup cashews, soaked overnight, or in hot water for one hour⠀
1/4 cup pasta water⠀
1 ½ cups unsweetened almond milk⠀
4 cloves roasted garlic⠀
2 tablespoons nutritional yeast⠀
½ teaspoon sea salt⠀
2 tablespoons vegan parmesan cheese + extra for topping⠀
1 tablespoon lime juice

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