Vegan Tetrazzini Revisited

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Published on November 12, 2015 by Jill McKeever

I've been working on a lazier version of my Vegan Tetrazzini. I should start calling this channel "Lazy Daily Recipes." I baked up another vegan tetrazzini last year, I called it Creamy Soy Curls Tetrazzini. Remember? Well, anyhoo.

Here's the recipe as it stands today. I'll probably change again before it goes into my next cookbook.

Vegan Tetrazzini Revisited

SEASONED BREAD CRUMBS TOPPING
4 slices whole wheat bread, torn into pieces
2 teaspoon dried parsley
1 teaspoon onion granules
2 teaspoons nutritional yeast
¼ teaspoon salt
¼ teaspoon ground black pepper

FILLING
1-pound package spaghetti, cooked as directed
2 1/2 cups frozen green peas
2 handfuls dehydrated soy curls, rehydrated then shredded

SAUCE
1-pound bag frozen cauliflower
2 cups water
2 teaspoons Better Than Bouillon No-Chicken Base
1/3 cup walnuts
1/2 teaspoon oregano
½ teaspoon thyme
1/4 teaspoon ground black pepper
3-5 drops liquid smoke

Preheat oven to 400ºF degrees.

Process bread, dried parsley, onion granules, nutritional yeast, salt and pepper in food processor until you have medium bread crumbs. Set aside.

Start a large pot of boiling water to cook pasta as directed on package. Once water begins to boil, add frozen green peas with pasta and cook together until pasta is tender to the bite.

In a medium-size bowl, cover dehydrated soy curls in warm water and allow to sit for 10 minutes. Drain rehydrated soy curls. Shred curls in a drink blender set on the lowest speed setting for 5 seconds. Curls should look like shredded meat. Transfer to bowl. Set aside.
In a medium saucepan, combine cauliflower, 2-cups water, no-chicken broth base, walnuts, oregano, thyme, pepper and liquid smoke. Bring to a simmer and cook for 5-8 minutes until cauliflower is tender. Carefully transfer cauliflower mix to a heavy-duty blender and blend into a smooth sauce. Set aside.

The pasta should be tender by now. Drain off water. Keep pasta mix in large pot. Stir in shredded soy curls. Pour creamy cauliflower sauce over pasta and fold in until pasta is well coated. Transfer to 13-inch by 9-inch casserole dish. Top with seasoned bread crumbs.

Bake casserole for 10-15 minutes, or until top is lightly golden brown. Allow to cool 5 minutes before serving.

Feeds 8 hungry folks.
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  • Kelly Yero

    I tried this recipe last night and it turned out good but just a little bland for my wife and I. I used vegetable broth instead of the better than buillon. A little bit too many chemicals in it for me.
    I did a little something different with the leftovers today at noon. I put on it a cheesy sauce that is found here http://thevegan8.com/2015/04/08/fat-free-vegan-cheese-sauce/. We both just thought this made a huge difference. Only difference is I put about 1 tsp of cayenne in the cheese sauce. Thought you may want to try this and see if you like it.
    Thanks for your inspiration!

  • J Ahearn

    Thank you! This was delicious, easy, and my 13-year-old sons loved it. They ate 3 helpings!