Vegan Chicken Broccoli Alfredo

This Vegan Chicken Broccoli Alfredo is as good as the traditional dish. Make this healthy dinner in under 30 minutes! (gluten-free option)PREP TIME:15 minsCOOK TIME:20 minsTOTAL TIME:35 mins


  • 8 ounces penne pasta
  • 4 cups broccoli florets, chopped into bite-size pieces

For the chicken:

  • 4 ounces soy curls
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground black pepper

For the sauce:

  • 1 1/2 cups unsweetened non-dairy milk
  • 1 cup raw cashews, soaked overnight or boiled for 10 minutes
  • 1 1/2 teaspoons nutritional yeast
  • 1 teaspoon miso paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Cook pasta according to package directions. Drain and set aside.
  2. Hydrate soy curls according to package directions.
  3. In a medium saucepan over medium heat, add about 1/4-inch water. Add broccoli and cover. Steam until fork-tender, about 5 minutes. Remove from pan and set aside.
  4. In the same pan over medium heat, add oil. When hot, add soy curls and all spices. Cook for 5 minutes, stirring. Remove from heat. Add broccoli and pasta to the pan (or add everything to a large bowl).
  5. In a blender, add all sauce ingredients. Blend until smooth, adding more milk if needed. Pour sauce over all ingredients. Stir to combine.

Serves 4Serving Size: 1 servingCalories Per Serving: 611


Nutrition facts

34%Total Fat 26.4gSaturated Fat 4.5g0%Cholesterol 0mg30%Sodium 690.1mg25%Total Carbohydrate 69.1g42%Dietary Fiber 11.7gSugars 6.2g57%Protein 28.6g8%Vitamin A 71µg90%Vitamin C 81.4mg24%Calcium 317.8mg40%Iron 7.3mg

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