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Lemon Pepper Chicken and Broccoli over Fettuchini Alfredo

Original recipe:

Seitan and Broccoli:

1/2 c wheat gluten
2T nutritional yeast
1T curry
1T cumin
1t sage
1t thyme

2 heads of broccoli

Mix 1 T braggs in 1c measuring cup, fill up with water and slowly add to wheat gluten mix until doughy. You wont use all of the water (I like to have extra water just in case)

Place seitan in large pot of water, boil and then simmer for 45 minutes. Drain and squeeze out extra water.

cover rimmed baking sheet with 1T olive oil and juice from half of a lemon. rip off pieces of seitan, stretch out to make chicken strip shapes and put on pan. cook at 350 for 15 minutes uncovered, flip seitan, cook for 5 more minutes while getting broccoli ready. add broccoli, 2T black peppercorn, more olive oil and more lemon juice, cover with tin foil and bake for 10 more minutes at 400*

A couple handfuls of fettuchini noodles
A bunch of water!

Boil pasta while making the sauce.

Monterey Jack Alfredo Sauce:

1 package silken tofu
6 cloves garlic
1/2 c nutritional yeast
3T olive oil
1 C cashews
1/2 of a lemon juiced
1T tahini
1t onion powder
1t mustard
1/2 c unflavored soy milk

Blend all ingredients. Heat in sauce pan.

1/4 c nutritional yeast
1/4 c almonds


To serve, place pasta on dish, top with chicken and broccoli, pour sauce over, sprinkle with parmesan.


Anonymous said...

Most beautiful photo & can't wait to try the recipe to see how it tastes.

vincent said...


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