Cajun Chick’n Alfredo with Stuffed Spinach and Artichoke Garlic Bread

So creamy and delicious.

Pasta Ingredients:IMG_8929

  • 1 box of beyond meat chick’n, chopped in to bite size pieces
  • 1 bag of thawed frozen peas
  • 1 package of linguine
  • 1 TBsp cajun seasoning
  • 1.5 cups veggie broth
  • 2 TBsp garlic
  • 1 cup vegan soy creamer
  • 1 cup almond milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 cup vegan parmesan

For the pasta, first cook the chick’n in some olive oil and stir in the cajun seasoning and garlic.IMG_8930

Then in a large pot place ALL the ingredients except the parmesan. Bring to a boil, then reduce to simmer. Stir frequently and cook until the pasta is cooked and there is minimal liquid left. Then mix in the parmesan at the last minute.

Garlic bread ingredients:

  • 1 long, thin baguette
  • 1 bag daiya mozzarella
  • 1 container tofutti cream cheese
  • 1 bag of thawed frozen spinach
  • 1 TBsp garlic powder
  • 1 can of drained artichoke hearts

Mix all the ingredients but the bread in a large bowl.IMG_8931

Slice the bred in to 3-4 inch chunks, and hollow out the center, setting aside the bread from the middle.

Stuff the centers with the mixture. There will be leftovers, which I put in to a greased casserole dish, mixed in the leftover bread, and cooked as well.

Wrap the baguette in foil. Cook this and the casserole at 350 for 20 minutes. The casserole I brought to work and heated up briefly, served with pita chips as a leftover. IMG_8932


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