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    You are in: Home / Recipes / Veggie Tetrazzini Recipe
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    Veggie Tetrazzini

    Veggie Tetrazzini. Photo by magpie diner

    1/1 Photo of Veggie Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Wish I Could Cook's Note:

    Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.

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    Serves: 6



    Units: US | Metric


    1. 1
      Cook spaghetti until al dente and drain.
    2. 2
      While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
    3. 3
      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.
    4. 4
      When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
    5. 5
      Bake for 25 minutes.
    6. 6
      Let cool for 5-10 minutes to set up.
    7. 7
      Enjoy with some garlic bread!

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 05, 2013


      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

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    • on July 06, 2010


      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!

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    • on July 02, 2010


      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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    Nutritional Facts for Veggie Tetrazzini

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.0
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 19.5 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 4.1 g
    Sugars 2.9 g
    Protein 10.5 g

    The following items or measurements are not included:

    vegan chicken

    vegetable broth

    vegan cream cheese

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