Vegan Fettuccine Alfredo for Non-Vegans

Veganism is an extreme form of vegetarianism. Whereas vegetarians avoid eating meat, vegans avoid all animal products entirely, and that includes milk, cheese, and eggs. This recipe for fettuccine alfredo is delicious and nutritious, so even your carnivorous friends will want to gobble it up.

Ingredients:
8 oz whole wheat fettuccine noodles (substitute any wide pasta or something like rigatoni or penne if desired)
1 3/4 cups light plain soy milk
2 cloves garlic, smashed
1 bay leaf
1 1/2 tablespoons all purpose flour
1 tablespoon light margarine (substitute any healthy spread if desired)
2 tablespoons nutritional yeast*
1/2 teaspoon garlic powder
pinch of cayenne pepper
salt and pepper to taste

Cook pasta to al dente according to package directions. Drain and set aside.
Meanwhile, warm soy milk, bay leaf, and smash garlic cloves in a small sauce pan over medium-low heat.
In a medium sauce pan, melt margarine over medium heat and add flour, whisking to form a roux (in other words, a smooth paste). While whisking, slowly pour soy milk into the medium sauce pan, careful to get rid of any lumps. Remove the bay leaf and garlic cloves. Add nutritional yeast, cayenne, garlic powder, and salt and pepper. Continue whisking frequently until sauce is thickened. Be sure to taste for seasoning at this point.
Add sauce to pasta, stirring to coat.

2 cups of cooked broccoli florets would make a nice addition as well.

Serve with a nice hunk of crusty garlic bread.

*Nutritional yeast is a nutritional supplement found in many vegetarian and vegan dishes. It is low in sodium and fat, and high in protein and B vitamins. The flavor and aroma are nutty and slightly salty, making it ideal in place of sprinkled cheese. It can be used to make gravies and sauces. I find it also adds a nice flavor to soups and broths where chicken has been omitted. It can be found at many health food stores and specialty shops, and is relatively inexpensive.