Full disclosure, I didn’t really like this dish but my husband enjoyed it — he did say that the Fettuccine Alfredo I created was much better though. Recreating a cheesy sauce is just not as successful without the cashews. I hesitated even sharing this recipe but some of you may love it and it was quick and easy. It was very creamy and tasted a lot like homemade mac and cheese but I didn’t like the soy curls so next time I’ll try making it without. Soy curls are a textured vegetable protein often used in place of chicken but they were not appetizing to me.
This recipe comes from the book, “Vegan Pressure Cooking” by JL Fields so you know it’s a quick meal!
Start by re-hydrating the soy curls by placing them in a large bowl and covering with 2-3 cups of water for ten minutes. Drain the excess liquid and set aside.
Using the saute feature of the pressure cooker, heat two tablespoons of vegan butter and saute one chopped onion with two minced cloves of garlic for about three minutes. Stir in the re-hydrated and drained soy curls along with two tablespoons of vegan chicken-flavored seasoning and 1/2 teaspoon of ground black pepper. Saute for another five minutes. Add one cup of spelt elbow pasta (I used quinoa shells) and two to three cups of water (I used veggie broth/water combo), enough to cover the pasta and soy curls. Next stir in two tablespoons of nutritional yeast.
Cover and bring to pressure — cook at low pressure for five minutes and use a quick release. Remove the lid and add 1/4 cup of shredded vegan cheese (I used Daiya and I also added vegan parm). Let sit for five minutes to allow to set for firmer consistency. When ready top with chives and fresh ground pepper.
This recipe is supposed to yield two servings but we had more than enough left over for another meal. We served it with a salad and Hazelnut Cranberry Roast en Croute with warm mushroom gravy (see 1/1/15 post for roast).