Vegan Seitan Tetrazzini
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!
- Ready In:
- 1⁄2 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
- 1⁄4 cup flour
- 3 tablespoons vegan parmesan cheese (Parma)
- 1⁄2 cup soy mozzarella cheese, grated
- 1 tablespoon vegetable oil
- 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.
- 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.
- 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.
- 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.
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A good basic recipe: needs more seasonings and some veggies. Try it with a breadcrumb and Vegan Parmesan cheese topping. I like to add a little about the recipe's history: Tetrazzini is an American dish often made with diced poultry or seafood, mushrooms, and almonds in a butter/cream and parmesan sauce often flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.<br/>Tetrazzini was created by Chef Louis Paquet in the early 1900s and is named after the Italian opera star, Luisa Tetrazzini.<br/>There is no universal standard for the dish, so various ingredients can be altered by removing, adding, or by substituting. For example, using a different nut or use of a different cheese or type of cheese. The name is often expanded to describe the specific "meat" used, e.g. Chicken Tetrazzini, Tuna Tetrazzini, or a Seitan Tetrazzini (lacto-ovo vegetarian) or converted to a Vegan Tetrazzini.Reply
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.Reply
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.Reply
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