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Vegan and Gluten-Free Fettuccine Alfredo Recipe

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This recipe for Vegan and Gluten-Free Fettuccine Alfredo is from 60 Years of Steam-Era, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
900 ml gluten free low sodium veggie stock
340 gm. package of Rice noodle vermicelli (rice sticks)
2 Tbs potato starch
1 onion minced
1 clove garlic minced
1 Tbs olive oil
1 Tbs Italian seasoning
Directions:
Directions:
Mix 1/2 cup of stock with potato starch (aka slurry.)
Reduce remaining stock to two cups.
Set these aside.

Cover noodles with boiling water and set timer for 15 minutes or desired tenderness, Then strain noodles ,saving some of the water if needed to loosen sauce.

Mix onion, garlic, oil and seasoning in a large pot. Cook until tender.
Add reduced stock, bring to a boil and add slurry
Mix until thickened. and hot

Add noodles and mix well.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Remember that when a stock is reduced the saltiness is increased, If low or no sodium stock is unavailable do not reduce. just use 2 cups.

You can add any other precooked ingredients you like, such as tofu or veggies.

Also try substituting the Italian seasoning with herb de Provence or curry powder

 

 

 

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