So I made this meal expecting a completely different taste, but the flavors that resulted absolutely BLEW ME AWAY. Like… Really? It tasted JUST like the seafood fettuccine alfredo you’d get at an italian restaurant. Minus the starchy pasta. I still don’t understand. I guess since the nutritional yeast kind of has a cheesy taste? Who knows. Just. Make it. And enjoy.
- 1 cup sliced zucchini and yellow squash
- 1/3 cup sliced onions
- 4-6 oz fish of choice (I used mahi mahi)
- 1/4 cup unsweetened almond milk
- 1 TBSP nutritional yeast
- 1/2 TBSP basil
- 1 tsp garlic powder
In a large pan sprayed with nonstick spray, begin to cook the veggies (zucchini, yellow squash, and onions) on a medium heat. Let them sautee for about 4 minutes until they are soft but only halfway cooked. Add the fish to the pan. Stir the almond milk, nutritional yeast, basil, and garlic powder throughout everything. Once the fish has cooked on one side for 3-5 minutes and is fully cooked, flip and allow to cook another 3-5 minutes (or until completely cooked). The vegetables should be finished cooking around the same time. And voila! A magical alfredo dinner.
Master vegan baking with this specially outlined online course!