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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: seitan vegan cream cheese vegan parmesan cheese soy mozzarella cheese |
||
| Calories 321 | ||
| Calories from Fat 48 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 365mg | 15% | |
| Potassium 360mg | 10% | |
| Total Carbohydrate 57.3g | 19% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 4.3g | ||
| Protein 10.9g | 21% | |
Ingredients
- 1/2 lb spaghetti
- 1 lb seitan, cubed
- 1 medium red bell pepper, chopped
- 2 cups fresh mushrooms, sliced
- 1 (15 ounce) can vegetable broth
- 4 ounces vegan cream cheese
- 1/4 cup flour
- 3 tablespoons vegan parmesan cheese (Parma)
- 1/2 cup soy mozzarella cheese, grated
- 1 tablespoon vegetable oil
Directions
1
Preheat 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.2
In 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.3
Grease 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.4
When the 25 minutes are up, remove from the oven, top with the rest of the Parma and let cool for 5-10 minutes. Cut into squares to serve.
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- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
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- Preparation > Presentation > Served Hot
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Featured Reviews for This Recipe
From: Kathy228
On Jan 27, 2008
Delicious. I had no mushrooms so I used peas; homemade seitan and regular cheese so it wasn't vegan, but vegetarian. This is my first recipe using seitan. I really like it, and this dish was a great choice for my first. I am anxious to made this with mushrooms next. Thanks so much for a great dinner.
From: catpanclub2
On May 17, 2007
Fantastic! I altered the recipe a little. I made it vegetarian rather than vegan (i.e. used real cheeses). I also substituted sliced zucchini for the mushrooms, as we're not mushroom fans.
From: Chef #616862
On Oct 16, 2007
I wasn't expecting much as I have tried numerous tetrazzini recipes since going vegan, but YUM!! so easy and so creamy.
From: Mooncrystle
On May 13, 2007
This was my first time making something with seitan in it. I followed your recipe except that I added chopped onions and a finely minced clove of garlic to the saute, along with some italian seasoning and pepper. I used 2 packages of White Wave "stir-fry" style seitan, Tofutti vegan cream cheese, Follow Your Heart vegan Mozzarella and Galaxy Nutritional Foods vegan grated topping. Even though I did have to dirty alot of cookware to make this, it really didn't take long to prep and cook. And the results were really good. I liked it and so did my non-vegan boyfriend. It was gooey and creamy when it was hot, but when it sat for awhile it solidified enough to cut into squares. I never had "real" tetrazzini before so I can't compare it, but this was delicious and I will make it again.
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