Veggie Tetrazzini
"Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken."
photo by magpie diner
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
6 pieces
- Serves:
- 6
ingredients
- 1⁄2 lb whole wheat spaghetti
- 5 ounces vegan chicken, cubed (two pieces, can use more)
- 2 medium red bell peppers, chopped
- 2 cups fresh portabella mushrooms, cubes
- 8 ounces frozen chopped broccoli
- 2 cups vegetable broth
- 4 ounces vegan cream cheese
- 1⁄4 cup flour
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
directions
- Cook spaghetti until al dente and drain.
- While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
- While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
- When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
- Bake for 25 minutes.
- Let cool for 5-10 minutes to set up.
- Enjoy with some garlic bread!
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Reviews
-
So good. I used two Chick'n burger patties that I cut up. I really like those veg patties an am always happy to find different ways to use them. This made a delicious meal that I would gladly made again (and very likely will). :D -
Really great dish, I'm sure I'll be coming back to this one again and again. Especially when I have leftover pasta. This was more like a 4 1/2 star for me. The only reason I said 4 instead of 5 is because I felt the sauce needed a bit of a flavour boost....the cream cheese & nooch are great, just some garlic and/or herbs would be good. But as is, the sauce was velvety smooth and easy to make. I managed to cut down on the washing up by sauteeing the veg, taking them out and then making the sauce it the same pot. I used Gardein's chicken scallopini instead of Quorn which worked perfectly. Since I had them handy, I topped it off with a dusting of bread crumbs. My son & I really enjoyed this dish, I've had a good 2 servings worth....thanks for sharing WICC! -
This was DELICIOUS! I really loved the flavor of the sauce. I used 2 large pieces of Gardein brand chicken scallopini (in place of the Quorn) which I cut into cubes. I didn't have any red pepper on hand, so I just added more broccoli. I don't usually do this, but I used 3 4oz cans of sliced mushrooms in place of the fresh, which I sauteed with olive oil, a bit of garlic, some Braggs, and Italian seasoning. Then I added the broccoli and followed the recipe exactly as written. SOO GOOD, I will definitely be making this again!
Tweaks
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This was DELICIOUS! I really loved the flavor of the sauce. I used 2 large pieces of Gardein brand chicken scallopini (in place of the Quorn) which I cut into cubes. I didn't have any red pepper on hand, so I just added more broccoli. I don't usually do this, but I used 3 4oz cans of sliced mushrooms in place of the fresh, which I sauteed with olive oil, a bit of garlic, some Braggs, and Italian seasoning. Then I added the broccoli and followed the recipe exactly as written. SOO GOOD, I will definitely be making this again!
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Really great dish, I'm sure I'll be coming back to this one again and again. Especially when I have leftover pasta. This was more like a 4 1/2 star for me. The only reason I said 4 instead of 5 is because I felt the sauce needed a bit of a flavour boost....the cream cheese & nooch are great, just some garlic and/or herbs would be good. But as is, the sauce was velvety smooth and easy to make. I managed to cut down on the washing up by sauteeing the veg, taking them out and then making the sauce it the same pot. I used Gardein's chicken scallopini instead of Quorn which worked perfectly. Since I had them handy, I topped it off with a dusting of bread crumbs. My son & I really enjoyed this dish, I've had a good 2 servings worth....thanks for sharing WICC!
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
