Creamy Soy Curls Tetrazzini Oil Free

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Published on November 1, 2014 by Jill McKeever

What casserole does a plant-based person bake for their church-kin in need? You read the title already. Soy curls tetrazzini is THE CASSEROLE. Cooked oil-free, butter-free, and cream-free with whole wheat pasta swimming in a creamy cauliflower sauce.

HERE'S ALL YOU NEED

PASTA
1-pound package spaghetti-style pasta

SAUCE
1-pound bag frozen cauliflower
2 cups water + 2 teaspoons no-chicken base
1/4 cup walnuts
1/4 cup not-roasted cashews
1 1/2 teaspoon garlic powder
1/2 teaspoon sea salt

FILLING
1 small yellow onion, chopped
1 tablespoon minced garlic
8-ounces mushrooms, sliced
8-ounces rehydrated soy curls
2 1/2 cups frozen green peas
1 teaspoon dried thyme
1 teaspoon salt (optional)
1/2 teaspoon ground pepper (optional)

SEASONED BREAD CRUMBS TOPPING
3 cups worth French bread, torn into pieces
2 tablespoons hulled hemp seeds (optional)
2 teaspoon dried parsley
2 teaspoons nutritional yeast
1 teaspoon sea salt

Preheat oven to 350ºF degrees.

Start a large pot of boiling water to cook pasta as directed on package.

In a medium-size bowl, cover 1-package of soy curls in warm water. Set aside.

In a medium saucepan, combine cauliflower, 2-cups water, no-chicken broth base, walnuts, cashews, garlic powder and salt. Bring to a simmer and cook for 5-10 minutes until cauliflower is tender. Carefully transfer cauliflower mix to a heavy-duty blender and blend into a smooth sauce. Set aside.

In a large skillet, water sauté onion, garlic, and mushrooms until onion is translucent. Add green peas, thyme, salt and pepper.

Drain rehydrated soy curls then add to onions, mushrooms and peas. Cover with lid and heat through over medium-heat for 10 minutes. This a good time to add the dry pasta to your boiling pasta water.

While the pasta is cooking, make the topping. Use a food processor to pulse the torn bread, hemp seeds, dried parsley, nutritional yeast and salt. You're looking for a coarse crumb.

Once the pasta is tender to the bite. Drain off water. If your pasta pot or skillet is large to hold all the ingredients so you can toss them together, use them.

Bring together the pasta, vegetables and cream sauce. Fold ingredients until they look well coated with the cream sauce. Transfer to a 9-inch by 13-inch casserole dish. Top with the seasoned bread crumbs.

Bake in oven for 30 minutes, or until topping looks golden light brown. Allow casserole to stand for 5 minutes or so before serving. It's easier to scoop out and serve when it has had a chance to cool down a bit.

Serves 8 hungry folks.

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