4 cups broccoli florets, chopped into bite-size pieces
For the chicken:
4 ounces soy curls
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
For the sauce:
1 1/2 cups unsweetened non-dairy milk
1 cup raw cashews, soaked overnight or boiled for 10 minutes
1 1/2 teaspoons nutritional yeast
1 teaspoon miso paste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Instructions
Cook pasta according to package directions. Drain and set aside.
Hydrate soy curls according to package directions.
In a medium saucepan over medium heat, add about 1/4-inch water. Add broccoli and cover. Steam until fork-tender, about 5 minutes. Remove from pan and set aside.
In the same pan over medium heat, add oil. When hot, add soy curls and all spices. Cook for 5 minutes, stirring. Remove from heat. Add broccoli and pasta to the pan (or add everything to a large bowl).
In a blender, add all sauce ingredients. Blend until smooth, adding more milk if needed. Pour sauce over all ingredients. Stir to combine.