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Description
A delicious vegan twist on the classic Tetrazzini, using jackfruit or tofu as a turkey substitute. This creamy, comforting dish is perfect for holiday dinners or cozy weeknights.
Ingredients
Scale
- 2 cups cooked pasta (spaghetti or fettuccine)
- 1.5 cups shredded jackfruit or crumbled firm tofu
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp flour
- 2 cups unsweetened plant milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, then drain.
- Sauté onions, garlic, and mushrooms in olive oil until soft.
- Add jackfruit or tofu and cook for 5 minutes.
- Stir in flour to create a roux.
- Gradually whisk in plant milk and vegetable broth.
- Add nutritional yeast, poultry seasoning, salt, and pepper.
- Simmer until sauce thickens.
- Combine sauce with cooked pasta.
- Transfer to baking dish, top with breadcrumbs if using.
- Bake for 20-25 minutes until golden.
Notes
- For crispier topping, broil for 2-3 minutes after baking
- Leftovers keep well for 3-4 days in refrigerator
- Freezes well for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg