Vegan Tetrazzini with Soy Curls

4.15 from 14 votes

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

Cook Time20

Total Time50

Servings: people

Equipment

Ingredients

Topping

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

FILLING

2 cups dry Butler soy curls
1-2 cups homemade vegetable broth store-bought or 1-2 cups homemade)
1 tsp liquid smoke
1 16 oz package whole wheat spaghetti
1 10 oz bag frozen green peas
8 oz white button or baby Bella mushrooms cleaned and sliced
5 cloves garlic peeled and rough chopped

SAUCE

1 16 oz bag frozen cauliflower thawed in warm water
2 cups homemade 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 tbsp low-sodium tamari
1/2 tsp oregano
1/2 tsp thyme
salt and black pepper to taste

Get Recipe Ingredients

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

Saturated Fat

1.1

Sodium

246

Carbohydrates

38.6

Fiber

8.6

Sugar

6.5

Protein

15.7

Vitamin A

100

Vitamin C

25.6

Calcium

Iron

4.1

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

Tried this recipe?Tag @PlantBasedCooking on Intagram!