Vegan Champagne “Chicken” Pasta Recipe

This week’s recipe is not from Arthur’s cookbook, but one that has been in demand lately. Our Vegan Champagne “Chicken” Pasta was a hit when we served it during Veganuary this year; so much so, that Chef Juan Carlos has decided to treat us with the recipe.

Grilled mock “chicken” with sautéed oyster mushrooms, artichoke hearts, asparagus, garlic, green onions, and a soy “cream” champagne sauce served over a bed of linguini pasta. It’s the perfect comfort food for the cloudy days ahead.

Here is the recipe:

Vegan Champagne “Chicken” Pasta

Makes about 6 to 8 servings

1 8.5 oz can of artichoke hearts
8 oz wild mushrooms
8 oz asparagus
2 tbs of minced garlic
1/2 cup sliced green onions
1/2 cup of soy sauce
3 tbs of olive oil
4 cups of soy milk
2 packs of linguine pasta (16oz each)
1 pound of Seiten (tofu cutlet)
1 bottle of champagne
1 bottle of truffle oil

Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarts of water for each pound of pasta. Salt the water with at least one tablespoon of salt. The salty water adds flavor to the pasta. Add the pasta, stir it, cook for about 8 minutes, drain it and set it aside.

In a large pot on a medium high temperature, add the olive oil, minced garlic, and mushrooms. Cook them for a couple of minutes and then add the asparagus and the artichoke hearts. Cook for another 2 or 3 minutes, add the champagne and let it simmer until it reduces in half. Add the remaining ingredients (soy sauce, soy milk, Seiten, and pasta). Toss all the ingredients and let them cook for another 5 minutes, stirring occasionally until slightly thickened. Transfer to a large serving platter; sprinkle with the sliced green onions, a drizzle of truffle oil and serve.

Do you think the Chef should bring this dish back on the menu? Email lubana@irregardless and let us know.

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