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Vegan Tetrazzini
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4.38 from 8 votes

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 people

Ingredients

Topping

  • 3 slices whole-grain bread torn into pieces
  • 2 tsp dried parsley
  • 1 tsp onion granules
  • 1/2 tsp garlic powder
  • 1 Tbl nutritional yeast
  • 1/3 tsp sea salt
  • 1/4 tsp ground black pepper

FILLING

SAUCE

  • 1 16 oz bag frozen cauliflower thawed in warm water
  • 2 cups low-sodium vegetable broth
  • 1/3 cup white wine or tequila (optional)
  • 1/3 cup cashews
  • 1/4 cup nutritional yeast
  • 1 tsp mustard powder or 1 Tbl prepared yellow mustard
  • juice of 1 lemon
  • 3-4 drops liquid smoke
  • 1 Tbl low-sodium tamari
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • sea salt and pepper to taste

Instructions

Topping

  • For the topping, 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.

Filling

  • 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 squeeze all of the water out of them.
  • Shred the rehydrated soy curls in a food processor set on the lowest speed for a few seconds until they resemble shredded chicken. Be careful not to overprocess. Set aside.
  • Cook pasta according to package directions, throwing in the peas for the last 2-3 minutes. Drain and set aside in a large bowl.
  • Saute the mushrooms and garlic over medium heat 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.

Sauce

  • In another saucepan (or you can use the same pan as you sauteed the mushrooms) combine cauliflower, vegetable broth, wine, cashews, nutritional yeast, mustard powder, liquid smoke, tamari, lemon juice, oregano, and thyme. Salt and pepper to taste. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender.
  • Carefully transfer cauliflower mix to a blender and blend until smooth. Be careful because hot sauces can splatter.

To Assemble

  • To the cooked pasta and peas, add the shredded soy curls, cauliflower sauce and mushrooms. Stir until well combined.
  • Transfer to 13-inch by 9-inch casserole dish. Top with seasoned breadcrumbs.
  • Bake casserole for 20-25 minutes, or until top is golden brown.

Notes

[nutrition-label]

Nutrition

Nutrition Facts
Vegan Tetrazzini with Soy Curls
Amount per Serving
Calories
275
% Daily Value*
Fat
 
7.8
g
12
%
Saturated Fat
 
1.1
g
7
%
Sodium
 
246
mg
11
%
Carbohydrates
 
38.6
g
13
%
Fiber
 
8.6
g
36
%
Sugar
 
6.5
g
7
%
Protein
 
15.7
g
31
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
25.6
mg
31
%
Calcium
 
50
mg
5
%
Iron
 
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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