Turkeyless Tetrazzini

Submitted by Sandi From CA

"A great course for a more humane Thanksgiving! Use any type of mushroom you prefer: white button, brown or a mixture of wild varieties"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• Filling

• 1 cup sliced mushrooms
• 2 tablespoons dry white wine
• 2 cups cubed extra firm tofu or 2 cups smoked tofu
• 5 cups cooked spaghetti, drained and cooled
• 1⁄2 cup almonds, blanched and sliced

• Sauce

• 4 tablespoons flour
• 4 tablespoons vegetable oil or 4 tablespoons butter
• 2 cups vegetable broth or 2 cups mushroom broth
• 1⁄8 teaspoon white pepper
• 1 cup soymilk, heated

• Topping

• 1 tablespoon slivered almonds (optional)

directions

1. Preheat oven to 350 degrees.
2. In saute pan over medium-low heat, cook mushrooms in wine until they release their moisture and are cooked through, about 8 minutes.
3. Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.
4. For the sauce, combine flour and oil in saucepan over low heat. Stir until smooth paste forms.
5. Add broth, a little at a time, stirring after each addition until smooth. Remove from heat and stir in pepper, soy milk.
6. Lightly oil baking pan or ovenproof casserole.
7. Combine pasta mixture with sauce; place in pan or casserole.
8. Top with almonds slivers.
9. Bake until golden brown on top, about 30 minutes.