Are there any alternatives to vegan chicken for this recipe?

If you prefer, you can substitute the vegan chicken with your favorite plant-based protein such as tofu, tempeh, or even chickpeas. Just be sure to adjust the cooking time and seasonings.

How can I make this dish gluten-free?

For a gluten-free version, simply swap out the regular pasta for your favorite gluten-free pasta brand. Ensure all other ingredients, including the vegan chicken broth and dairy-free cream, are also certified gluten-free to avoid any cross-contamination.

Can I use frozen broccoli instead of fresh?

Frozen broccoli works just as well in this recipe. Simply add the florets into the pasta water and cook with the pasta until the florets are cooked but not mushy, before proceeding with the rest of the recipe.

Vegan Chicken & Broccoli Alfredo - One Pot

Description

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-pan meal where the pasta cooks right in the sauce means this is a great mid week meal, anything with minimal cleanup is a win in my book!

Ingredients

Scale

190g vegan chicken chunks

2 tablespoons unsalted dairy free butter

2 teaspoon minced garlic

500ml vegan chicken broth, preferably low-sodium

340g dried penne, rigatoni or even ziti pasta

250ml dairy free cream, warmed

150g freshly grated vegan parmesan, plus more for serving

14g chopped fresh parsley

Flakey salt and freshly ground black pepper, to taste

Alfredo Add-Ins: When you add the Parmesan in Step 6, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

1 tablespoon vegan ‘Nduja paste – ve-du-ya paste

1 Tablespoon Sun-Dried Tomato Paste

400g / 2 cups sliced & sautéed mushrooms

400g / 2 cups lightly cooked tiny cauliflower florets

2 tablespoons fresh herbs, such as oregano, thyme, or parsley

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Instructions

If you have larger chunks of vegan chicken; Cut the chicken into 1-inch pieces. Season with salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, about 3-4 minutes (the pieces don’t have to be browned on all sides; two sides is fine).
Remove the vegan chicken and set aside on a plate.
Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of the caramelised bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned vegan chicken pieces.
Cover and simmer, stirring occasionally, until the pasta is al-dente, most of the liquid has been absorbed, about 4 minutes more.
Stir in the Parmesan until well incorporated, and adjust the seasonings. (See add ins section for other ingredients you can add at this stage)
Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and grate over extra Parmesan at the table.

Prep Time: 10
Cook Time: 20
Category: Pasta
Method: One pot, Skillet
Cuisine: British, American