Vegan Cajun Chick’n Pasta

 

  • 4 chickenless patties
  • 1 can of coconut milk
  • 8oz Fettuccini noodles
  • 4 san marzano tomatoes diced
  • 4 garlic cloves minced
  • 1/2 small onion sliced
  • 4 TBS Old Bay seasoning + more for garnish
  • 2 TBS vegan butter
  • 2 TBS nutritional yeast
  • 3 TBS lemon juice
  • Salt/pepper to taste
  • Avocado oil for cooking
  • Chopped parsley

 

  1. Cook pasta according to directions and reserve 1/2 Cup of the cooking water.
  2. Season patties on both sides with 1 TBS of Old Bay.
  3. Heat oil in a pan on medium and cook patties until brown on both sides. Remove from heat and slice into strips.
  4. In the same pan you cooked the patties, add vegan butter and onion slices on medium heat. Cook for about 3min.
  5. Stir in garlic and cook until fragrant. Be careful not to brown the garlic.
  6. Mix in diced san marzano tomatoes and cook through.
  7. Turn heat to low then add coconut milk, nutritional yeast, remaining Old Bay and lemon juice. Cooks and stir frequently for 3-5min. If the sauce is too thick use some of the reserved water to thin it out. Salt to taste. Turn heat off.
  8. Add sliced patties and noodles to the sauce and mix. Add parsley, mix again and serve. Extra Old Bay can be sprinkled on top for garnish.

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