Chloe Coscarelli’s Sriracha Tempeh Alfredo Recipe

Sriracha Tempeh Alfredo Recipe

Picture: Christina Holmes

By Chloe Coscarelli, writer of Chloe Flavors: Saucy, Crispy, Spicy Vegan

The typical Alfredo sauce can pack a thousand energy per serving, however this vegan different options cashews and a bit Sriracha to show up the warmth and taste. Including some tempeh brings some stability to your pasta bowl with fiber and protein. Use gluten-free pasta, when you favor.

RELATED: Inside Chloe Coscarelli’s New Vegan Cookbook (Plus three New Recipes)

Sriracha Tempeh Alfredo Recipe

Serves four to six


1 pound fettuccine

For the cashew sauce:

1 tablespoon olive oil
1 onion, chopped
four garlic cloves, minced
1 cup uncooked cashews
2 cups water
2 tablespoons Sriracha
1 tablespoon pure maple syrup
2 teaspoons sea salt

For the sriracha tempeh:

2 tablespoons olive oil
eight ounces tempeh, minimize into bite-size cubes
1/four cup water, plus extra as wanted
2 tablespoons Sriracha
2 tablespoons pure maple syrup
1/2 teaspoon sea salt
Freshly floor black pepper
Toppings: Chopped recent cilantro; lime wedges


  • Convey a big pot of closely salted water to a boil over excessive warmth. Add the pasta and cook dinner to al dente in keeping with the package deal instructions. Drain the pasta and return it to the pot, off the warmth.
  • In a medium skillet, warmth the olive oil over medium-high warmth. Add the onion and garlic and cook dinner for 5 to seven minutes, till softened. Switch to a blender; set the skillet apart (no want to scrub it). Add the cashews, water, Sriracha, maple syrup and salt to the blender. Mix on excessive velocity for about two minutes, till very clean.
  • In the identical skillet through which you cooked the onion, warmth the olive oil over medium-high warmth. When it shimmers, add the tempeh and cook dinner, stirring, for six to eight minutes, till golden and calmly browned.
  • Utilizing a small bowl, whisk collectively the water, Sriracha, maple syrup and salt. Pour the combination over the tempeh and cut back the warmth to medium. Simmer for about 10 minutes, stirring usually, till the sauce has considerably been absorbed and has thickened.
  • Add the cashew sauce to the pot with the pasta and toss to coat. Season with pepper; style and modify the seasoning. If the sauce will get too thick, add water, one tablespoon at a time, till the specified consistency is reached. Serve the pasta in bowls and high every serving with the Sriracha tempeh, cilantro and a lime wedge.
  • The Skinny

    Reprinted from Chloe Taste. Copyright © 2018 by CKC Gross sales, LLC. Images copyright © 2018 by Christina Holmes. Revealed by Clarkson Potter/Publishers, an imprint of Penguin Random Home, LLC.

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