This isn’t a meal for the faint of heart, or stomach. This is a belly-busting, stick to your ribs plant-based comfort meal that delivers it all. Creamy. Salty. Tangy. As good as it is, the nutritious value is even better. But, when you’re eating something like this, you don’t even think about that!
This recipe is split in two parts: the sauce and the goods underneath it. Once you read through the recipe, you’ll figure out it’s pretty easy to bring together.
Thank you to Brandi from The Vegan 8 for the sauce inspiration, and JL Fields from JL Goes Vegan for the recipe inspiration….those capers!
Prep time: 15-20 minutes
Cook time: 20 minutes
For the Alfredo Sauce
Makes about 2 cups
- 1 medium white onion, chopped
- 1-2 cups low sodium vegetable broth, separated
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 4 large garlic cloves, minced
- 1/2 cup raw, unsalted cashews (soaked for at least 2 hours in hot water if you don’t have a high powered blender)
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast
For the Potatoes
- 3 cups potatoes* of your choice
- ½ bag soy curls
- ½ medium onion, sliced into thin half moons
- 3 large garlic cloves, minced or grated
- 1 cup baby bella mushrooms, roughly sliced
- 4 cups loosely packed fresh baby spinach, roughly chopped
- 2 Tbls. poultry seasoning
- Heaping dash of ground black pepper
- 2 Tbls. capers, drained
- 1 Tbls. lemon juice (fresh, please)
- Freshly chopped parsley (optional)
*if using russet or sweet potatoes, chop into large, bite-size cubes; if using fingerlings, just cut in halves.
- Alfredo Sauce
- Add the onion and 1 cup of the vegetable broth to a large pan over medium heat. Saute the onion until it’s very tender (adding small amounts of broth while onions are cooking to keep from sticking).
- After 2-3 minutes, add the garlic and cook a couple of minutes more until onions and garlic are ‘creamy’ and none of the liquid is visible.
- Add the cooked onion and garlic to a high speed blender. Add in 1/2 cup of the remaining broth and the other ingredients (salt, pepper, soaked cashews, lemon juice, nutritional yeast).
- Blend on high for a couple of minutes or until the sauce is very creamy.
- Add more broth, if necessary to reach desired consistency.
- Taste and add more salt & pepper to your preference.
- Cook potatoes until just fork tender, either on stovetop in large pan with water to just cover potatoes, or in your pressure cooker with 2 inches of water for 6 minutes.
- Soak the soy curls in hot water for about 15 minutes. Drain them and set aside.
- Saute onion and garlic in medium heat pan, adding small amounts of water or broth to keep from sticking, and cook until onions are soft, about 6-8 minutes.
- Add soy curls and cook for another 5 minutes.
- Add poultry seasoning and pepper and mix in well.
- Add in spinach, mushrooms and 1 Tbls. capers, and cook for 2-3 minutes on medium heat. Then, pour Alfredo sauce in pan and mix well.
- Cover pan and reduce heat to simmer for 5 minutes. Before serving, squeeze lemon juice over all sauce and mix in.
- Plating: place potatoes on bottom of plate and heap on the spinach mushroom Alfredo sauce. Top with the remaining capers and parsley.
Recipe Notes: After cooking the potatoes, I covered them all with a bit of the Alfredo sauce, and air-fried them for crispiness. If you want them crispy, do this, or bake in the oven for 10 minutes on 375 degrees F.