If you love creamy pasta dishes filled with vibrant veggies and rich flavor, this Vegan Walhalla Pasta is a treat! Inspired by the popular Outback Steakhouse dish, this recipe brings together sautéed vegetables, crispy tofu chicken, and a homemade vegan béchamel sauce for a comforting meal. A delightfully creamy twist on classic alfredo with fresh ingredients and vegan adaptations, this recipe is ideal for pasta lovers looking for a plant-based meal with indulgent flavor.
What is Walhalla Pasta?
Walhalla Pasta is a beloved Outback Steakhouse dish typically made with rich, creamy sauces, pasta, and vegetables. Our vegan twist maintains the creamy texture using a cheesy béchamel sauce made from oat milk, vegan Parmesan, and vegan butter, paired with fresh vegetables and a savory tofu “chicken” for a fully plant-based take on this indulgent pasta.
Why You'll Love This!
- Creamy & Flavorful: A vegan béchamel sauce gives this dish an indulgent, creamy texture.
- Loaded with Fresh Vegetables: Spinach, bell peppers, fennel, and Brussels sprouts add color and crunch.
- Easy Vegan Protein: Crispy, herb-dredged tofu mimics chicken, making this a hearty and satisfying vegan meal.
- Perfect for Sharing: A great recipe to make for a large crowd!
Other Pasta Recipes You'll Love
Angel Hair with Vegan Meat and Greens - A light yet flavorful pasta dish combining vegan meat, fresh greens, and angel hair pasta.
Trader Joe's Lemon Torchietti with Vegan Meatballs - Zesty and comforting, this one-pot pasta features Trader Joe's lemon-infused pasta and vegan meatballs.
Vegan Mushroom Dijon Spaghetti - Earthy mushrooms meet a tangy Dijon sauce, perfect for a sophisticated pasta night.
Vegan Orzo Paella with Aubergine - A twist on traditional paella using orzo pasta, loaded with eggplant and Spanish-inspired spices.
3-Ingredient Vegan Alfredo - A simple, creamy Alfredo sauce with just three main ingredients, perfect for a quick pasta fix.
Ingredients
- Olive Oil – For sautéing the veggies and creating a rich base.
- Fennel – Adds a unique, slightly sweet and licorice-like flavor.
- Onion – Classic aromatic that adds depth to the dish.
- Brussels Sprouts – Adds a nutty flavor and crispy texture.
- Celery – For a subtle crunch and fresh flavor.
- Spinach – Rich in nutrients and adds a beautiful green color.
- Bell Peppers – Sweet, colorful peppers that add crunch and sweetness.
- Tofu (Chicken-style) – Dredged in garlic herb seasoning and cornstarch, for a crispy, chicken-like texture.
- Fettuccine Noodles (or Pasta of Choice) – Ideal for soaking up the creamy sauce. I used spaghetti.
Vegan Béchamel Sauce
- Vegan Butter – For a rich and creamy base.
- Oat Milk – Adds creaminess without dairy, making it perfect for béchamel.
- Vegan Parmesan (4.75) – Adds a cheesy flavor to the sauce.
- Flour – Thickens the sauce, giving it a velvety texture.
- Garlic & Herb Seasoning – Brings savory flavor to the béchamel.
- Black Pepper (2.57) – Adds a mild spice and enhances flavor.
Steps
- Make the Cheesy Béchamel
- In a large skillet, melt vegan butter over medium heat. Add flour and cook for 2-3 minutes until lightly browned. Slowly whisk in oat milk until smooth, then add vegan Parmesan, garlic & herb seasoning, and black pepper. Stir until thickened, about 5 minutes.
- Prepare Tofu "Chicken"
- Season tofu with garlic herb, dredge in cornstarch, and sear in olive oil over medium heat until golden and crispy. Set aside.
- Sauté the Veggies
- In the same skillet, heat olive oil over medium heat. Add fennel, onion, Brussels sprouts, celery, and bell peppers. Sauté until soft, around 5-7 minutes. Add spinach and cook until wilted.
- Assemble the Pasta
- Add cooked fettuccine noodles and tofu chicken to the skillet. Pour in the béchamel sauce, and toss everything together until well combined. Adjust seasoning to taste with additional salt or pepper if needed.
Variations
- Different Veggies: Try adding mushrooms, zucchini, or asparagus for extra flavor.
- Protein Options: Swap tofu for tempeh or vegan chicken substitutes if preferred.
- Make it Spicy: Add a pinch of red pepper flakes for a little heat.
Substitutions
- Oat Milk: Swap with almond or soy milk for a different plant-based creaminess.
- Vegan Parmesan: Nutritional yeast can be used as a cheesy substitute.
- Fettuccine Noodles: Use any pasta you love, from penne to linguine.
FAQ
Q: Can I make this ahead of time?
A: Yes! Prepare the sauce and tofu in advance. Reheat and combine just before serving.
Q: What’s the best tofu for this recipe?
A: Extra-firm tofu holds up well in this dish. Press it for best results.
Top Tip
For the creamiest béchamel, whisk the flour and oat milk thoroughly to avoid lumps. Adding the milk slowly will also help achieve a smooth consistency.
Hint
This dish works wonderfully as a “clean-out-the-fridge” recipe. Feel free to add any extra veggies you have on hand—it's all about creating a tasty, wholesome pasta dish with whatever you have in your kitchen.
Enjoy this Vegan Walhalla Pasta as a hearty dinner that’s perfect for any pasta lover! It’s a delightful take on Outback’s classic, but made plant-based and full of fresh, wholesome ingredients.
Vegan Walhalla Pasta Inspired by Outback Steakhouse
Ingredients
- 2 tablespoon Olive Oil – for sautéing
- 1 Fennel Bulb – sliced thin
- 1 Medium Onion – chopped
- 1 cup Brussels Sprouts – halved or quartered
- 2 Stalks Celery – chopped
- 1 cup Spinach – roughly chopped
- 1 Bell Pepper – sliced
- 8 oz Fettuccine or Pasta of Choice
- Tofu "Chicken"
- 1 Block Extra-Firm Tofu – pressed and cubed
- 1 teaspoon Garlic Herb Seasoning
- 2 tablespoon Cornstarch – for dredging
- Vegan Béchamel Sauce
- 2 tablespoon Vegan Butter
- 2 tablespoon All-Purpose Flour
- 1 ½ cups Oat Milk – or other plant-based milk
- ½ cup Vegan Parmesan – grated
- 1 teaspoon Garlic & Herb Seasoning
- ¼ teaspoon Black Pepper
Instructions
Make the Cheesy Béchamel
- In a large skillet, melt vegan butter over medium heat. Add flour and cook for 2-3 minutes until lightly browned. Slowly whisk in oat milk until smooth, then add vegan Parmesan, garlic & herb seasoning, and black pepper. Stir until thickened, about 5 minutes.
Prepare Tofu "Chicken"
- Season tofu with garlic herb, dredge in cornstarch, and sear in olive oil over medium heat until golden and crispy. Set aside.
Sauté the Veggies
- In the same skillet, heat olive oil over medium heat. Add fennel, onion, Brussels sprouts, celery, and bell peppers. Sauté until soft, around 5-7 minutes. Add spinach and cook until wilted.
Assemble the Pasta
- Add cooked fettuccine noodles and tofu chicken to the skillet. Pour in the béchamel sauce, and toss everything together until well combined. Adjust seasoning to taste with additional salt or pepper if needed.
