Description
A vegan twist on the classic Tetrazzini, using jackfruit or tofu as a turkey substitute. Creamy, hearty, and full of flavor, this dish is perfect for a comforting meal.
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)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms and cook until they release their moisture.
- Sprinkle flour over the mixture and stir well to coat.
- Slowly pour in vegetable broth and almond milk, stirring constantly to avoid lumps.
- Add nutritional yeast, thyme, salt, and pepper. Stir until the sauce thickens.
- Mix in cooked pasta and jackfruit or tofu.
- Transfer to a baking dish, sprinkle with breadcrumbs if using.
- Bake for 20-25 minutes, until golden and bubbly.
- Let cool slightly before serving.
Notes
- For extra flavor, add a splash of white wine when cooking the mushrooms.
- Use gluten-free pasta and flour if needed.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American