1 package of fettuccini noodles
2 garlic cloves
2 c plant-based milk
1 tbsp of vegan chicken bouillon*
1 c nutritional yeast
1 tsp of black pepper
1 tsp oregano
1 tsp parsley
1 tsp thyme
1 tsp paprika
3/4 c vegan butter*
1 bag of vegan mozzarella cheese*
*I love and use Better Than Bouillon “Chicken” bouillon, Earth Balance vegan butter, and Daiya Mozzarella vegan cheese
Cook fettuccini noodles as instructed on the package. In a blender add 2 garlic cloves, plant-based milk (I use Almond), vegan chicken bouillon, nutritional yeast, and dried spices.
In a large pan on medium heat add vegan butter and melt. Once butter is completely melted add blended mixture, then add vegan cheese and continuously stir until cheese is completely melted.
In the meantime, steam vegan chicken strips and broccoli and cut into bite size pieces.
Add noodles to alfredo sauce mixture, add vegan chicken strips, and broccoli. Serve and enjoy!