Being vegan in Memphis isn't easy, but Curb Market at Crosstown Concourse has plans to make it a lot more convenient. We're working together to create plant-based recipes using products from their market and local produce sourced from their farm, Winchester Farms. I'll also be contributing plant-based happenings and lifestyle tips on Curb Market's blog, The Harvest.
From my first visit, I grabbed a few items to cook a classic, plant-based chicken alfredo. This recipe is extremely simple, and you can use any additional herbs or flavors you prefer. You could even substitute the pasta and alfredo for black beans and veggies. Whatever you do, support your local farms and markets because health is the new wealth.
Vegan | Gluten Free
Chicken & Broccoli Alfredo
1 8 oz. box of plant-based pasta (Explore Cuisine)
1 18 oz. bottle of vegan alfredo sauce (Victoria Vegan)
1/2 lb of broccoli, chopped into florets
2 garlic cloves, chopped
2 tbsp of olive oil (or avocado oil)
cracked black pepper & sea salt to taste
In a pot, bring water to a boil over medium-high heat. Cook pasta according to package directions. Drain and set aside.
If you prefer tender broccoli, steam broccoli before this step. Heat 2 tbsp of oil in a large skillet over medium heat. Add the garlic and broccoli florets, sauté for about 8-10 minutes. Then add Beyond Meat Chicken Strips and cook for an additional 3-4 minutes.
Pour the alfredo sauce in a pot and let simmer for 3 minutes on low heat with any additional herbs you prefer. Reduce the heat then add the pasta and gently toss to coat the pasta.
Add the vegetables and chicken to the pasta and toss. Blend evenly and serve desired portions garnished with cracked pepper.