Creamy Vegan Turkey Tetrazzini Recipe in Just 45 Minutes

Name: Creamy Vegan Turkey Tetrazzini Recipe in Just 45 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked jackfruit or crumbled tofu (turkey substitute); 8 oz spaghetti or fettuccine, cooked; 2 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 8 oz mushrooms, sliced; 1/4 cup all-purpose flour; 2 cups vegetable broth; 1 cup unsweetened almond milk; 1/2 cup nutritional yeast; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup breadcrumbs (optional, for topping)

Author: Carry

Published: October 30, 2025

Vegan “Turkey” Tetrazzini (jackfruit or tofu)

Jump to Recipe

Oh my gosh, you guys—this Vegan “Turkey” Tetrazzini is my ultimate comfort food hack! I grew up loving the classic creamy, noodle-packed dish, but when I went vegan, I thought those cozy flavors were gone forever. Then I discovered how jackfruit or tofu could work absolute magic as a turkey substitute. Trust me, this isn’t one of those sad “almost as good” vegan swaps—it’s rich, hearty, and so satisfying that even my meat-loving friends go back for seconds.

The secret? That luscious sauce made with nutritional yeast (my little umami powerhouse) and sautéed mushrooms that give it that deep, savory flavor. And here’s the best part—it comes together in under an hour, with most of that being hands-off baking time. Whether you’re craving nostalgia or just want a creamy pasta bake that happens to be plant-based, this Tetrazzini delivers. Pro tip: make extra because leftovers taste even better the next day when all those flavors have really gotten to know each other!

Vegan “Turkey” Tetrazzini (jackfruit or tofu) - detail 1

Why You’ll Love This Vegan “Turkey” Tetrazzini

This dish is pure comfort in a baking dish, and here’s why it’s about to become your new favorite:

Creamy dreamy texture – That velvety sauce coats every noodle and “turkey” bite perfectly
Choose your protein – Jackfruit gives a shredded texture, tofu offers heartiness – both work great!
Weeknight easy – Simple ingredients, one pan for sauce, and mostly hands-off baking
Crowd-pleaser magic – Even non-vegans go crazy for this nostalgic flavor combo
Meal prep hero – Tastes even better as leftovers (if it lasts that long!)

Seriously, this is the kind of dish that makes people ask “Wait, this is vegan?!” with their mouths full.

Ingredients for Vegan “Turkey” Tetrazzini

Here’s everything you’ll need to make this cozy, creamy masterpiece – I’ve included all my little prep notes that make a big difference:

2 cups cooked jackfruit or crumbled tofu – For jackfruit, drain and shred it like pulled “turkey.” For tofu, press it first for better texture
8 oz spaghetti or fettuccine – Cooked al dente (it’ll soften more while baking)
2 tbsp olive oil – My go-to for sautéing, but any neutral oil works
1 onion, diced – Yellow or white for sweetness
2 garlic cloves, minced – Fresh is best here!
8 oz mushrooms, sliced – Baby bellas add great depth
1/4 cup all-purpose flour – For that luscious sauce thickener
2 cups vegetable broth – Use low-sodium if watching salt
1 cup unsweetened almond milk – Or any plant milk you love
1/2 cup nutritional yeast – The secret to cheesy flavor
1 tsp dried thyme – Rub between fingers to release oils
1 tsp salt + 1/2 tsp black pepper – Season to taste
1/2 cup breadcrumbs (packed) – Optional but gives that golden crunch

See? Mostly pantry staples with a few fresh ingredients – easy peasy!

Equipment You’ll Need

Good news – you probably have everything for this Tetrazzini already! Here’s the short list:

Large skillet – For sautéing all those good aromatics and making the sauce
9×13″ baking dish – My go-to for that perfect golden top
Wooden spoon – Your trusty sauce-stirring sidekick
Measuring cups/spoons – For all those perfect proportions
Pot for pasta – Because nobody likes mushy noodles

That’s it – no fancy gadgets required!

How to Make Vegan “Turkey” Tetrazzini

Okay, let’s get cooking! Making this creamy dream of a dish is easier than you think – just follow these simple steps and you’ll have comfort food heaven ready in no time.

Step 1: Sauté the Aromatics

First things first – grab your skillet and heat that olive oil over medium heat. Toss in your diced onions and minced garlic (ohhh that smell!). Cook them until they’re soft and translucent – about 5 minutes should do it. This builds such amazing flavor depth! Just don’t let the garlic brown too much or it’ll get bitter.

Step 2: Cook the Mushrooms

Now throw in those sliced mushrooms and stir everything together. You’ll want to cook them until they release all their liquid and start getting nice and golden – about 4 minutes. Mushrooms are little flavor sponges, so this step is key!

Step 3: Thicken the Sauce

Here’s where the magic happens! Sprinkle the flour over everything and stir really well to coat all those veggies. Then slowly pour in your veggie broth and almond milk while stirring constantly – this keeps lumps from forming. Keep stirring until the sauce thickens enough to coat the back of your spoon.

Step 4: Combine and Bake

Now mix in your cooked pasta and “turkey” (whether jackfruit or tofu). Transfer everything to your baking dish and sprinkle those breadcrumbs on top if you’re using them. Pop it in the oven at 375°F for 20-25 minutes until it’s bubbly and golden. Try to let it rest for 5 minutes before diving in – I know, the hardest part!

Vegan “Turkey” Tetrazzini (jackfruit or tofu) - detail 2

Tips for the Best Vegan “Turkey” Tetrazzini

Want to take your Tetrazzini from good to “Oh my goodness, what did you DO to this?!” amazing? Here are my foolproof tricks:

White wine magic – Deglaze the pan with a splash after mushrooms cook. That extra acidity balances the creaminess perfectly
Gluten-free? No problem! Use GF pasta and swap flour for cornstarch (mix with cold broth first)
Let it rest – I know it’s hard, but 5 minutes out of the oven lets the sauce thicken up just right
Extra crispy top – Broil for the last 2 minutes if you love that golden crunch
Fresh herb finish – Sprinkle chopped parsley or chives right before serving for a pop of color

These little touches make all the difference between good and “Can I get your recipe?!” great.

Ingredient Substitutions

Don’t stress if you’re missing something—this recipe is super flexible! Swap almond milk for coconut milk if you want extra richness, or use gluten-free pasta and flour for dietary needs. No jackfruit? Tofu works just as well. The key is keeping that creamy sauce consistency, so feel free to adapt!

Serving Suggestions

This Tetrazzini is rich and creamy, so I love balancing it with something fresh and crisp! A simple green salad with lemon vinaigrette cuts through the richness perfectly. Roasted Brussels sprouts or garlicky sautéed greens also make amazing sides—just don’t forget the crusty bread for sauce-mopping!

Storage and Reheating

Here’s the beautiful thing about this Tetrazzini—it actually gets better as leftovers! Store any extras (if you’re lucky enough to have some) in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the oven at 350°F for about 15 minutes until bubbly again. The microwave works in a pinch, but the oven keeps that crispy topping intact. Pro tip: add a splash of broth if the sauce seems thick—it’ll revive that creamy texture perfectly!

Vegan “Turkey” Tetrazzini Nutrition Facts

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each comforting serving (and let’s be real – portions may vary depending on how generously you scoop!). Based on my calculations and the ingredients we’re using, one serving (about 1/4 of the recipe) packs:

420 calories – Perfect for a satisfying meal
15g plant-based protein – Thanks to that jackfruit or tofu!
7g fiber – Those whole food ingredients working hard
12g fat (mostly the good unsaturated kind from olive oil)
0mg cholesterol – Plant-powered goodness

Remember, these are estimates – your exact numbers might dance around a bit depending on your specific ingredients and portion sizes. But one thing’s for sure – it’s nourishment you can feel good about!

Frequently Asked Questions

I get so many questions about this Vegan “Turkey” Tetrazzini—here are the ones that pop up most often with my honest answers:

Can I freeze this Tetrazzini?

Absolutely! Just bake it first, let it cool completely, then wrap tightly or store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until bubbly (about 30 minutes). The noodles might soften a tad more, but the flavors hold up beautifully!

Jackfruit or tofu—which works better?

It’s totally personal! Jackfruit gives that amazing shredded “turkey” texture, while tofu offers more protein and heartiness. I use jackfruit when I want that nostalgic feel, but tofu when I need extra staying power. Both soak up the sauce wonderfully—you can’t go wrong!

Can I make this gluten-free?

100% yes! Swap regular pasta for your favorite GF noodles, and use cornstarch instead of flour (mix 2 tbsp with cold broth before adding). I’ve done this for my gluten-sensitive friends, and they rave about it just as much as the original!

Why does my sauce seem thin?

No worries—just bake it a few extra minutes! The sauce thickens as it cools. If it’s still too loose after baking, mix 1 tsp cornstarch with 1 tbsp water, stir it in, and bake 5 more minutes. Works like a charm!