Vegan Chicken Tetrazzini
Vegan Tetrazzini is easy to make, and the rich cozy flavor will blow your mind! This creamy dairy free noodle casserole with soy curls and mushrooms is just as comforting as a traditional chicken or turkey tetrazzini recipe! Our vegetarian version is also freezer-friendly and makes a perfect family-friendly plant-based dinner.
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Go get your sweatpants, queue up the Netflix, and pour yourself a glass of wine, my friend. We’re making vegan tetrazzini!
Have you ever had tetrazzini? I hear it was a staple for a lot of people growing up, but I’ve only recently learned of its existence! And OMG, the moment I did, I knew this was a dish I HAD to veganize.
For those of you who – like myself – have never heard of tetrazzini before, let me fill you in:
It’s kinda like a creamy, dreamy chicken noodle soup casserole with perfectly meaty mushrooms, topped with parmesan and browned to perfection.
You understand my obsession now, yes? Hello, comfort food of my dreams.
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How to Veganize Tetrazzini
Once I knew I had to have it, I started brainstorming the many, many ways I could veganize such a seemingly not-vegan-friendly recipe…one of my favorite pastimes and something I probably spend about 98% of my day doing, btw.
After much testing and sampling and daydreaming, here’s what I came up with:
For the chicken: Soy curls. Soy curls are downright spectacular in this dish. The texture, the taste…it’s perfection.
We buy soy curls from our awesome friends at V Marks the Shop or order them on Amazon. Alternatively, you could use homemade seitan or any other vegan chicken you dig. 😉
For the creamy tetrazzini sauce: The traditional sauce is usually a roux made with butter & flour, heavy cream, and chicken broth. The roux was easy enough – vegan butter.
For the heavy cream, I went with a blend of silken tofu and cashews. You could totally use all of one or the other, but I really dig this combo – not too heavy, not too light. Goldilocks would approve. For the chicken broth, I used our homemade veggie bouillon which rocked, as always.
For the parmesan: There are a lot of options here. If you want to go the store-bought route, I highly suggest the Go Veggie vegan parmesan or Violife’s grate-able parmesan.
You can easily make a homemade parmesan or cheese seasoning like our homemade vegan cheese seasoning which is quite sublime! A plain ‘ol sprinkle of nooch would work too. Like I said, lots of options!
And just like that, BOOM. Vegan tetrazzini.
How to Make Dairy Free Mushroom Tetrazzini
Step 1: Prep your ingredients.
First, preheat your oven to 350F and prep your ingredients. Rehydrate the soy curls in some veggie broth (I use more vegan bouillon for this), cook the noodles, sauté the mushrooms in some olive oil + a pinch of salt.
Step 2: Make the vegan tetrazzini sauce.
Next, make the sauce: Add the hot water, silken tofu, cashews, white wine, vegan bouillon, and salt to a heat-safe high-powered blender and blend on high until smooth. Set this aside.
Melt the vegan butter in a small saucepan over medium heat. Add the flour and whisk until fully incorporated. It will look like a really thick glob, but fret not. Slowly add the blender mixture, whisking as you pour until there are no clumps.
From here, taste and adjust the seasonings to your preference and cook 4-5 more minutes on low heat to thicken it a bit.
Step 3: Assemble and bake!
Finally, it’s time to assemble and bake! Toss about a cup of sauce with the noodles and grease a large 9×13 casserole. In it, layer the saucy noodles, mushrooms, half the sauce, soy curls, remaining sauce, and parmesan.
Bake this beautiful masterpiece for 30 minutes and broil for 3-5 to get that gorgeous browned top. Serve hot and ENJOY!
What wine pairs well with vegan tetrazzini?
If you are so inclined, we love serving this vegan tetrazzini with either a crisp white wine like this Ziobaffa Pinot Grigio or a somewhat creamy white wine like this Santa Julia Organic Chardonnay from Argentina. Either of these wines can also be used IN the sauce as well as in your glass.
Other Soy Curl Recipes
- Vegan Pot Pie Casserole
- Vegan Chicken(less) Noodle Soup
- Slow-Cooker Vegan Chik’n + Rice
- Bloody Mary Flavored Vegan Jerky
- Vegan Chicken Noodle Casserole
If you make this vegan tetrazzini, we really wanna know, so we can jump up and down in celebration of your kickass-ery.
You can rate the recipe and leave a comment below or tag us in your beautiful photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
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Okay, now back to enjoying vegan tetrazzini leftovers… 🙂 I’m so excited for you to try this!
Vegan Chicken Tetrazzini
Vegan Tetrazzini is easy to make, and the rich cozy flavor will blow your mind! This creamy dairy free noodle casserole with soy curls and mushrooms is just as comforting as a traditional chicken or turkey tetrazzini recipe! Our vegetarian version is also freezer-friendly and makes a perfect family-friendly plant-based dinner.
Equipment
Ingredients
For the sauce:
- 1/2 cup raw cashews
- 8 oz silken tofu
- 1.5 Tbsp vegan chicken bouillon powder
- 1.5 cups hot water
- 1/4 cup vegan butter
- 1/3 cup all-purpose flour
- 1/4 cup dry white wine
- 1.5 tsp salt
For the dish:
- 4 oz dry soy curls rehydrated
- 12 Oz fettuccine cooked
- 10 oz sliced mushrooms sauteed
- 1-2 Tbsp vegan cheese seasoning
Instructions
- PREP THE INGREDIENTS: Preheat your oven to 350F and prep your ingredients: Rehydrate the soy curls in some veggie broth (I use more vegan bouillon for this), cook the noodles, sauté the mushrooms in some olive oil + a pinch of salt.
- MAKE THE SAUCE: Next, make the sauce: Add the hot water, silken tofu, cashews, white wine, vegan bouillon, and salt to a heat-safe high-powered blender and blend on high until smooth. Set this aside. Melt the vegan butter in a small saucepan over medium heat. Add the flour and whisk until fully incorporated. It will look like a really thick glob, but fret not. Slowly add the blender mixture, whisking as you pour until there are no clumps. Taste and adjust the seasonings to your preference and cook 4-5 more minutes on low heat to thicken it a bit.
- ASSEMBLE + BAKE: Finally, it’s time to assemble and bake! Toss about a cup of sauce with the noodles and grease a large 9×13 casserole. In it, layer the saucy noodles, mushrooms, half the sauce, soy curls, remaining sauce, and parmesan. Bake this beautiful masterpiece for 30 minutes and broil for 3-5 to get that gorgeous browned top. Serve hot and ENJOY!
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Always looking for a delicious casserole. Thank you for the recipe.
Thank you, Susan! I’m really glad you like it! There really is just something special about a good casserole.
I grew up on tetrazzini and I’m super excited to try this ! I love seeing recipes from my childhood that have been made healthier. I gotta add green peas to the recipe as our regular recipe always had peas mixed in.
That’s what we love to do here: veganize old family favorites! I’m so happy you liked it, Maggie. I (T) like to add peas in as well!! LOL! Thanks for reaching out with the kind words.
This is awesome comfort food. I made this with double the sauce (I like it super cheesy), some spinach and peas and it was sooo delicious. I’ve shared it with others and will be making it many more times!
I so glad you, and everyone, enjoyed it so much! Thank you so much for taking the time to reach out and let us know, it is really appreciated!
I’ve got my vegan chicken-less tetrazzini in the oven now, the sauce turned out great, so I think it’s going to turn out good. I did add some frozen peas to give it some extra flavor. Thanks for sharing.
Isn’t that sauce so good?! I love the addition of the peas too. Hope you enjoy!!
Must add peas next time! Wow, this was good. I need to make more sauce too. But we really enjoyed this. When husband says “you can make this again!” I know it’s a winner!
Thank you so much!
Yess! It’s always a win when you get a response like that! Thanks so much for the review!!
What a fabulous recipe! I did double the sauce because we are saucy people. I’ve never been a mushroom person (like, EVER!) but I have recently discovered Mushroom Angel company’s Mushroom Grounds and they are delish. Made for a great substitution for us. I can’t wait to share with my kids. I thought crushed Club or Ritz crackers on top would be really good, too.
Ohhh, those mushroom grounds sound delicious. And I am so on board with the crackers on top AND extra sauce! Nice job making it your own. Happy to hear it was a winner!