Vegan Tetrazzini with Soy Curls
Creamy, gooey vegan tetrazzini with peas, mushrooms, and noodles, spiked with white wine. You won’t miss the meat or dairy and this is a great recipe to serve to a crowd.
Servings Prep Time
8 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
20 minutes
Vegan Tetrazzini
Vegan Tetrazzini with Soy Curls
Creamy, gooey vegan tetrazzini with peas, mushrooms, and noodles, spiked with white wine. You won’t miss the meat or dairy and this is a great recipe to serve to a crowd.
Servings Prep Time
8 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
20 minutes
Vegan Tetrazzini
Ingredients
  • Topping
  • 3 slices whole wheat bread torn into pieces
  • 2 tsp dried parsley
  • 1 tsp onion granules
  • 1/2 tsp garlic powder
  • 1 Tbl nutritional yeast
  • 1/3 tsp salt
  • 1/4 tsp ground black pepper
  • FILLING
  • 1 16 oz package spaghetti
  • 8 oz white button or baby Bella mushrooms cleaned and sliced
  • 5 cloves garlic peeled and rough chopped
  • 1 10 oz bag frozen green peas
  • 2 cups dehydrated soy curls rehydrated
  • 1-2 cups vegetable broth or
  • 1 Tbl tamari (like soy sauce)
  • 1 tsp liquid smoke
  • SAUCE
  • 1 16 oz bag frozen cauliflower thawed in warm water
  • 2 cups vegetable broth
  • 1/3 cup white wine or tequila (optional)
  • 1/3 cup cashews
  • 1/4 cup nutritional yeast
  • 1 tsp mustard powder 1 Tbl wet mustard
  • juice of 1 lemon
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp ground black pepper
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400ºF degrees. In a medium-size bowl, cover dehydrated soy curls with a mixture of vegetable broth, Tamari, and liquid smoke and allow to sit for at least 10 minutes. Drain, and squeeze dry. You don’t have to have all of the water out of them.
  2. Cook pasta according to package directions, throwing in the peas for the last 2-3 minutes. Drain and set aside.
  3. Process bread, dried parsley, onion granules, garlic powder, nutritional yeast, salt and pepper in a food processor until you have medium bread crumbs. Set aside.
  4. Drain rehydrated soy curls and shred them in the food processor set on the lowest speed setting a few seconds until they resemble shredded chicken. Be careful not to overprocess. Set aside.
  5. In a medium saucepan, saute the mushrooms and garlic until the mushrooms have released their water and just start to brown. There’s no need to use oil, but you can add a little water if they start to stick.
  6. In a saucepan over medium heat combine cauliflower, vegetable broth, wine, cashews, nutritional yeast, mustard powder, lemon juice, oregano, thyme, and pepper. Salt to taste. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender.
  7. Carefully transfer cauliflower mix to a blender and blend until smooth. Be careful because hot sauces can splatter.
  8. To the cooked pasta and peas, add the shredded soy curls, cauliflower sauce and mushrooms. Stir until well combined.
  9. Transfer to 13-inch by 9-inch casserole dish. Top with seasoned breadcrumbs.
  10. Bake casserole for 20-25 minutes, or until top is golden brown.

This recipe was printed from plantbasedcooking.com