Go get your sweatpants on, queue up the Netflix, and pour yourself a glass of wine, sister. We’re making vegan tetrazzini!
Seriously, have you ever had tetrazzini? I hear a it was a staple for a lot of people growing up, but the first time I laid eyes on this dish was on the food blog Pinch of Yum. They were doing a really heartfelt series featuring the best comfort food dishes, and omggg. The moment I saw it; I knew this was a dish I HAD to veganize.
For those of you who – like myself until recently – 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. How in Voldemort’s name have I never heard of this wonderful-ness before?!
Once I knew I had to have it, I started brainstorming the many, many ways I could go about veganizing such a seemingly not-vegan-friendly recipe…one of my all-time 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. OMG, soy curls are so incredibly spectacular in this dish. The texture, the taste…it’s perfection. We buy ours from our awesome friends at V Marks the Shop. You can order them on Amazon too (order it on Prime, and you can make this in TWO. DAYS.) Alternatively, you could use leftover seitan (still have leftover roast from Thanksgiving in the freezer?) or any other vegan chicken you like if you’re in a pinch. 😉
- For the creamy tetrazzini sauce: The traditional sauce seems to be a mix of a roux made with butter & flour, heavy cream, and chicken broth. The roux was easy enough: vegan butter. For the heavy cream, I went for a blend of silken tofu and cashew cream. 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 Chicken(less) Noodle Soup Powder which was 100% heaven. If you don’t have any on hand, fret not! You can really easily make your own or sub your favorite veggie bouillon.
- For the parmesan: There are a lot of ways you can go with this one. If you want to go the store-bought route, I highly suggest the Go Veggie vegan parm. You can also really easily make a homemade parmesan; this is our go-to recipe by Minimalist Baker. I also tried this with our Cheesy Garlic Butter Blend which was quite sublime! A plain ‘ol sprinkle of nooch would work too. Like I said, lots of options!
And just like that, BOOM. Vegan tetrazzini.
If you make this vegan tetrazzini, I reaaaally wanna know, so we can jump up and down in celebration of your kickass-ery. Tag us in your beautiful photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). I’m so excited for you!!
Okay, back to enjoying vegan tetrazzini leftovers for dinner… 🙂
- 1/4 cup vegan butter
- 1/3 cup flour
- 1/2 cup raw cashews (soaked overnight)
- 8 oz silken tofu
- 1 Tbsp Chicken(less) Noodle Soup Powder or 1 veggie bouillon cube
- 1 1/2 tsp salt
- 1/4 cup dry white wine
- 4-oz soy curls (half the bag), rehydrated
- 1 pound cooked egg-less or fettucini noodles
- 10 oz sliced mushrooms, sautéed
- 3-4 cups tetrazzini sauce
- 2 Tbsp vegan parmesan cheese (or Cheesy Garlic Butter Blend )
- Preheat your oven to 350F and prep your ingredients: rehydrate the soy curls in some veggie broth (I use the Chicken(less) bouillon for this), cook the noodles, sauté the mushrooms in some olive oil, and make your broth by mixing the bouillon with 1.5 cups hot water.
- Drain the cashews and add them to a food processor with the silken tofu and 1/2 cup water. Blend until smooth.
- You're ready to make the sauce: 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. Fret not.
- Slowly add the cashew/tofu mixture and broth, whisking as you pour until there are no clumps.
- Stir in the salt and wine. Taste and adjust the seasonings to your preference.
- Cook the sauce 2-3 more minutes on low to thicken it a bit. Then, toss about a cup of sauce with the noodles.
- It's time to assemble! Grease a large 9x13 casserole dish and 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!
- Calories 3136
- Total Fat: 109 g 167.69%
- Saturated Fat: 41 g 205%
- Cholesterol: 144 mg 48%
- Sodium: 19620 mg 817.5%
- Potassium: 4904 mg 140.11%
- Total Carbohydrate: 434 g %
- Sugar: 77 g
- Protein: 92 g
- Vitamin A: 176.74%
- Calcium: 897 mg 89.7%
- Iron: 20 mg 111.11%