Ok, first the no yeast herb crust from HOW IT ALL VEGAN is like, the best thing ever. I use it all the time (but I use nutritional yeast instead of vegan parmesan, add extra herbs and extra garlic powder!). I would recommend baking it 5 minutes before piling on stuff.

I made an alfredo sauce. Get some tofu (soft or silken if possible, but if not, no biggie), cube it and boil it for 5 minutes to get rid of the beany flavor. I add some boullion and add like 3/4 cup of water slowly while blending it all. If I need some more herbs or salt, I throw it in. (This can be used as an alfredo pasta sauce too!)

Fresh spinach
chunked portabella
chopped fire roasted peppers
chopped onion
Cubed Riblets (set out to thaw for about 10 min)
Cheddar Sheese (I used a fancy hard-cheese hand held grater thingy that you turn and it spits it out- like shaved ice!)


Holy crap I think my mom is more in love with this than I am!!
Like I said, the Sheese doesn’t melt so much as get soft, but that’s fine!

**I usually pan fry Chikn Strips with BBQ sauce for this, but the riblets were handy and still totally good!**


Published by theveganronin

Chef Owner

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