Veggie Tetrazzini

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

• Ready In: 45 mins
• Serves: 6
• Yields: 6 pieces

Ingredients

• 1⁄2 lb  whole wheat spaghetti
• 5  ounces vegan chicken, cubed (two pieces, can use more)
• 2  medium red bell peppers, chopped
• 2  cups fresh portabella mushrooms, cubes
• 8  ounces  frozen chopped broccoli
• 2  cups vegetable broth
• 4  ounces vegan cream cheese
• 1⁄4 cup flour
• 3  tablespoons nutritional yeast
• 1  tablespoon olive oil

Directions

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