Vegan Seitan Tetrazzini

5.0(14)

I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful!

by tendollarwine·published 2007-05-03

Open original recipe

Spaghetti

Servings

(4–6)

Total time

55 min

prep 25 min

Calories / serving

287 kcal

Ingredients (10)

serves

1/2 lb spaghettispaghetti
1 lb seitan, cubedseitan
1 medium red bell pepper, choppedbell-pepper
2 cups fresh mushrooms, slicedmushroom
1 (15 ounce) can vegetable brothvegetable-broth
4 ounces vegan cream cheesevegan-cream-cheese
1/4 cup flourflour
3 tablespoons vegan parmesan cheese (Parma)
1/2 cup soy mozzarella cheese, grated
1 tablespoon vegetable oilvegetable-oil

Instructions (4 steps)

01Preheat oven to 350°F Cook the pasta until al dente. While pasta is cooking, heat the oil in a pan over medium heat. Add the peppers, mushrooms and seitan. Sauté until the vegetables soften and the seitan begins to brown, then take off the heat.
02In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until it is combined and the sauce is thick and creamy. Take off the heat.
03Grease a 9x9 baking dish with oil or margarine. Combine the cooked pasta, vegetables, seitan, sauce and 2 tsp of the Parma. Pour the mixture into the baking dish, top with the vegan mozzarella, cover with foil and bake for 25 minutes.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.