Vegan One Pot Mushroom Tetrazzini
My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms, and peas. One pot then baked with breadcrumbs on top!
My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms, and peas. One pot then baked with breadcrumbs on top!
- salt and pepper to taste
- 2 cloves garlic chopped
- parsley to garnish
- 2 tbsp. nutritional yeast
- 1 tbsp. olive oil
- 16 oz. mushrooms sliced, i used baby bella
- 1/4 c. vegan butter i used earth balance
- 1/4 c. all purpose flour
- 3 c. vegetable broth
- 1 c. almond milk or other non dairy milk of choice
- 10 oz. spaghetti
- 1/2 c. frozen peas
- 1/2 c. panko bread crumbs
- Carbohydrate 18.0544235294118 g
- Cholesterol 0 mg
- Fat 15.0788 g
- Fiber 4.70647057869855 g
- Protein 14.5300941176471 g
- Saturated Fat 2.06632823529412 g
- Serving Size 1 1 recipe (473g)
- Sodium 98.1329258578432 mg
- Sugar 13.3479529507132 g
- Trans Fat 1.09112235294118 g
- Calories 233 calories
Step-by-step
- Preheat the oven to 450 degrees.
- In an oven-safe pot, heat the olive oil on medium-high.
- Add the sliced mushrooms and garlic. Sauté for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper.
- Remove the mushrooms from the pot and set aside.
- Add the vegan butter to the pot and melt. Reduce heat to low.
- Cook for a minute, stirring, then add the flour. Whisk together to make a roux.
- Cook for another minute or two until it has thickened.
- Add the vegetable broth and almond milk. Whisk to combine with the roux.
- Bring to a boil. Season with salt and pepper.
- Add the spaghetti (snapped in half). Stir to ensure it's fully covered by the liquid.
- Cook for about 2 minutes (it should still be firm).
- Add the mushrooms and frozen peas. Stir to combine. Cook for another minute.
- Taste and adjust seasoning.
- Turn off the heat.
- In a bowl, combine the panko and nutritional yeast.
- Sprinkle on top of the pasta.
- Drizzle with olive oil, spray with non-stick spray, or add vegan butter to brown the breadcrumbs.
- Bake at 450 degrees for about 10 minutes until bubbly and the top has browned.
- Serve immediately with parsley (optional).
My Favorite Vegan One-Pot Wonder: Mushroom Tetrazzini
As a busy working mom, finding time to cook a delicious and nutritious dinner can feel like a monumental task. Weeknights are often a whirlwind of homework help, soccer practice, and the never-ending cycle of laundry. But even amidst the chaos, I refuse to compromise on good food. That's why I've developed a love for one-pot meals, and this Vegan One Pot Mushroom Tetrazzini is a recent favorite that has become a staple in our household.
The beauty of this recipe lies in its simplicity. It's a complete meal made entirely in one pot, minimizing cleanup and maximizing efficiency. No more mountains of dirty dishes at the end of a long day! The creamy, savory sauce coats perfectly cooked spaghetti, while tender mushrooms and sweet peas add delightful texture and flavor. The crispy panko topping adds a delightful crunch, elevating this dish from simple comfort food to something truly special.
This recipe is incredibly versatile. I often swap out the peas for other vegetables I have on hand, like chopped spinach or broccoli florets. Feel free to experiment with different types of mushrooms too – cremini, shiitake, or even oyster mushrooms would all work wonderfully. The key is to allow the mushrooms to release their moisture before adding the remaining ingredients, which ensures a rich and flavorful sauce.
Beyond its convenience, this Vegan One Pot Mushroom Tetrazzini is packed with wholesome ingredients. It's a fantastic source of plant-based protein, thanks to the mushrooms and nutritional yeast, which also adds a cheesy flavor without the dairy. The whole wheat pasta provides complex carbohydrates for sustained energy, and the vegetables add vital vitamins and minerals.
The secret to the perfectly browned, crispy topping? A generous sprinkle of panko breadcrumbs mixed with nutritional yeast and a light drizzle of olive oil before baking. This simple step adds a delightful textural contrast, creating a truly satisfying culinary experience. The whole dish comes together beautifully in about 30 minutes, making it a perfect choice for a quick and healthy weeknight dinner.
I know many people are intimidated by vegan cooking, believing it to be time-consuming or complicated. But this recipe proves that creating delicious and satisfying vegan meals can be easy and straightforward. This dish is perfect for introducing friends and family to the joys of plant-based cuisine. Even the pickiest eaters in my family, my two teenage sons, love this dish.
Trust me when I say this Vegan One Pot Mushroom Tetrazzini is a winner. It's a hearty, flavorful, and satisfying meal that’s easy to prepare and absolutely delicious. Give it a try; you won't be disappointed!
