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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 4 servings The following items or measurements are not included below: seitan vegan cream cheese vegan parmesan cheese soy mozzarella cheese |
||
| Calories 285 | ||
| Calories from Fat 40 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 51.5g | 17% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 2.9g | ||
| Protein 9.6g | 19% | |
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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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Wish I Could Cook
On Apr 20, 2009
This was terrific! DH agrees that it deserves more than 5 stars! I used Quorn (vegetarian chicken) instead of seitan. And instead of a can of veggie broth, I used a bouillion cube and water from the pasta. For the mushrooms I used two portabella caps. And I added 3T nutrional yeast to the sauce instead of the parmesan. I also added half a bag of frozen broccoli to the saute. It sounds like I changed a lot, but I really didn't. However, this would be a very versatile recipe that would allow you to use what you have on hand. Will definitely make again.
From: Dom and Amanda
On Oct 29, 2008
This was really tasty! I used vegan cream cheese, but used real mozzarella and about 2 Tbsp. real parmesan. Next time I will double the spagetti and halve the seitan, just for our taste. Also, I think this dish would be good if you wanted to add some other veggies, broccoli, zucchini, or peas (like someone else mentioned). We served this with freshly ground black pepper and crushed red pepper. Thanks so much for sharing!!! I will be making this again. 
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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