Vegan Chicken Tetrazzini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on creamy tetrazzini with spaghetti, soy curls, mushrooms, and a coconut milk-based sauce baked until bubbly. Hearty comfort food that satisfies without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces dried spaghetti
- 5 ounces Butler Soy Curls ((about 2 1/2 cups))
- 2 cups vegetable broth
- 1/4 cup vegan butter, (divided)
- 12 ounces cremini mushrooms, (cleaned and sliced)
- 1 medium onion, (diced)
- 1 tablespoon soy sauce
- 2 teaspoons poultry seasoning
- 4 garlic cloves, (minced)
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 1 cup full-fat coconut milk ((from a can))
- 3 cups unsweetened and unflavored non-dairy milk
- 1 teaspoon white wine vinegar
- Salt and pepper to taste ((1 used 1 teaspoon of salt and 1/4 teaspoon of pepper))
- 1 cup frozen peas, (thawed)
- 1 cup shredded vegan mozzarella cheese
- 1/2 cup panko breadcrumbs
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 1009mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 215mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.