Vegan Seitan Tetrazzini

tendollarwine's Note:

I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful!

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ½ lb spaghetti
• 1 lb seitan , cubed
• 1 medium red bell pepper , chopped
• 2 cups fresh mushrooms , sliced
• 1 (15 ounce) can vegetable broth
• 4 ounces vegan cream cheese
• ¼ cup flour
• 3 tablespoons vegan parmesan cheese (Parma)
• ½ cup soy mozzarella cheese , grated
• 1 tablespoon vegetable oil

Directions:

1. Preheat oven to 350°F Cook the pasta until al dente. While pasta is cooking, heat the oil in a pan over medium heat. Add the peppers, mushrooms and seitan. Sauté until the vegetables soften and the seitan begins to brown, then take off the heat.
2. In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until it is combined and the sauce is thick and creamy. Take off the heat.
3. Grease a 9x9 baking dish with oil or margarine. Combine the cooked pasta, vegetables, seitan, sauce and 2 tsp of the Parma. Pour the mixture into the baking dish, top with the vegan mozzarella, cover with foil and bake for 25 minutes.
4. When the 25 minutes are up, remove from the oven, top with the rest of the Parma and let cool for 5-10 minutes. Cut into squares to serve.

Reviews

[vegan mom]

I added a diced red onion, 3 cloves of garlic, and 1/2 cup peas. Then once I mixed everything together just before adding the pasta (whole wheat) I put in a bunch of Mrs. Dash garlic and herb seasoning. This really gave it the kick it needed. My family really enjoyed it and we will be making it again.

[whtbxrmom]

I served this for dinner tonight with steamed broccoli on the side. Ratings by family members varied from a 3 to a 4. I think my 3 rating was based partially on having 3 pots going on the stove top at one time to make this dish. I kept think there has got to be an easier way to do this. DH and I also thought it was a little bland. I had some McCormick grinders in the cupboard so we got out the Italian Seasoning grinder. That did the trick, fresh ground Italian seasonings was just what it needed.

[ZoomZoom Diva]

Very easy recipe and a great addition to the meat-free recipes I make with a vegetarian friend of mine. However, while she loved it, I thought the recipe was on the bland side. I will likely add some onion, garlic, and herbs (thinking rosemary) to give it more flavor.

This is one recipe that truly serves the number claimed. Most families will probably see the 6 servings, but if you have a lot of really big eaters, you can still believe the 4 servings.

Edit: The comment to substitute zucchini works great, gives it a little more pasta primavera character.