Vegan Alfredo couscous 🍴
This dish was created using my Nonna’s delicious alfredo recipe as an outline and is cooked in one pot! I just threw some things together and wound up being fairly proud of the end result, plus the most time consuming part is the veggie prep work which can always be done in advance if you can’t stand for too long (like me), also, powdered coconut milk can be used instead of canned (if you need to monitor the weight of your groceries as well) but otherwise I’d say it’s a fairly quick and spoonie friendly meal
Unfortunately I am not one to measure so I’m sorry in advance for the vague instructions and lack of details 🙈🙈
* coconut oil
* coconut milk
* nutritional yeast
* pink salt
Start by chopping the onion, garlic and mushrooms. I personally added a generous amount of all three (way more than shown in the photo) then heated some coconut oil in a pot with the onions and garlic
Isn't this fox cutting board adorable? My boyfriend surprised me with it based off a drawing I drew
After a few minutes, prior to them browning, add your mushrooms and sauté them as you normally would. Just before they’re done add a combination of water and coconut milk, a little more than enough to cook your couscous, which is usually a 1:1 ratio
(of dry couscous to water)
Bring the liquids to a boil, let it continue to bubble until you have roughly the proper ratio then add your couscous and remove from heat — you can either add the nutritional yeast now or after it’s cooked (this is what will give it that cheesy sort of flavour, so add as much or as little as you’d like)
Cover and let it sit for about five minutes then check the consistency, if it’s not cooked enough for your liking just add a little more water and coconut milk and bring to a boil again
Once it’s ready you can top it with a bit of pink salt to help bring out the flavours and mimic the sharpness of parmesan cheese, of course you can also add sage or any other herbs you’d like as well!
If you'd like it creamier, just add more coconut milk!
You can also skip the mushrooms, reduce the amount of garlic and add more nutritional yeast to create a quick and easy cheesy vegan couscous!