Simply Irresistible Vegan Alfredo That’s Naturally Gluten-Free
Simply Irresistible Vegan Alfredo That’s Naturally Gluten-Free – Healthy Italian-inspired cuisine with gluten-free Chia pasta noodles and cheesy homemade vegan Alfredo sauce excites me to the core, my heart sings! This vegan Alfredo is complimented by chickpeas and freshly harvested garden vegetable carrots, sliced turnips, Roma tomatoes puree, and fresh tarragon. When you taste the complex flavors and aromas of this dish, your heart will also sing. I love to add fresh herbs to my dishes because of the amazing holistic properties they offer. If you want to maximize the holistic benefits of tarragon or another herb, I recommend using fresh herbs. In addition to its calming properties, Tarragon has a wide range of health benefits, including boosting appetite, promoting digestion, reducing nausea, reducing inflammation, and helping to ease insomnia.
Healthy Tip: For this recipe, I used fresh lemon juice to enhance its alkalizing effects. Lemons contain large quantities of Vitamin C, Potassium, and Vitamin B 6. Lemons also are known for helping balance and neutralize the body’s pH.
1 box of Chia Noodles
2 cups vegetable stock (use the broth after it’s been strained)
3 larger-sized carrots (chopped)
1 lemon (juices)
1 tablespoon cumin
1 teaspoon minced garlic
2 teaspoons onion powder
2-4 tablespoons Bragg Nutritional Yeast (cheese flavor)
2 tablespoons Bragg Liquid Aminos (great salt replacement)
8-10oz Hummus (Best taste with regular or red pepper. You can also make your own using my homemade hummus recipe and do not add olives for this recipe.)
2 Roma Tomatoes (chopped finely or pureed)
4 Japanese Turnips (add to Alfredo mixture after it’s been transferred to your plate)
1 bundle of Fresh Tarragon (topping)
Season with Himalayan or Kosher salt and pepper for taste!
Instructions: Best if the Alfredo sauce is prepared at the beginning
1. First, wash and pat try the produce.
2. After straining the vegetable broth, transfer small batches to a food processor and add the remaining ingredients, and puree until everything is smooth. Transfer mixture to skillet on low to keep warm.
3. Next, using a large saucepan, bring 6-8 cups of water to a boil. Then add noodles. Cook until desired softness. I always remove my gluten-free noodles about a minute early and strain them, rinsing them in cold water, to avoid them getting too mushy. Set aside.
4. Either chop or puree the tomatoes until your desired consistency or texture. Set aside.
5. Slice turnips thinly, and mix them into the Alfredo sauce to warm.
6. Transfer a serving of noodles to a serving dish, and top with Alfredo sauce mixture. Then top with a tablespoon or more of pureed tomatoes and fresh tarragon!
7. Season with Himalayan or Kosher salt and pepper for taste!
8. Best enjoyed while still hot.
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