Plant-based fettuccini Alfredo topped with tomatoes, shallots, mushrooms, garlic, and parsley alongside air fried broccoli 💚
I love all these fresh & mushroomy toppings on my Alfredo! The mushrooms are actually rehydrated from dry: button and porcini. Mmmm MMMM! 😋
At some point in the last couple of years I decided to learn how to prep foods better for the freezer. Like this example: plant-based cauliflower-white bean Alfredo that tastes better after frozen than it does fresh. The idea is that I always want options that are aligned with my goals. Freezing this tones down the garlic and cauliflower, which is nice, and the lighter ingredients don't kick you in the stomach like the traditional over-the-top, rich Alfredo sauce.
Sometimes I prep and freeze with a vacuum storage system I got secondhand many years ago. Logically, I know it's less waste than some other avenues because I can buy more locally, bulk purchase, and my food waste has been reduced to a fraction. Anyway, it's not perfect but it works for me, and I wanted to share that tidbit because certain things like Alfredo I'll freeze in a block and then vacuum seal for longer storage to have on hand.
#plantbased #veganalfredo #mealprep #lovelylunch