Best Veggie Tetrazzini Recipes

VEGGIE TETRAZZINI

Veggie Tetrazzini image

Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.

Provided by Wish I Could Cook

Categories One Dish Meal

Time 45m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb whole wheat spaghetti
5 ounces vegan chicken, cubed (two pieces, can use more)
2 medium red bell peppers, chopped
2 cups fresh portabella mushrooms, cubes
8 ounces frozen chopped broccoli
2 cups vegetable broth
4 ounces vegan cream cheese
1/4 cup flour
3 tablespoons nutritional yeast
1 tablespoon olive oil

Steps:

Cook spaghetti until al dente and drain.
While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
Bake for 25 minutes.
Let cool for 5-10 minutes to set up.
Enjoy with some garlic bread!

Nutrition Facts : Calories 219, Fat 3.6, SaturatedFat 0.5, Sodium 19.5, Carbohydrate 40.3, Fiber 4.1, Sugar 2.9, Protein 10.6

VEGGIE TETRAZZINI

Veggie Tetrazzini image

Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!

Provided by Teresa Jacobson

Categories Pasta

Time 1h5m

Number Of Ingredients 16

Ingredients

2 Tbsp cornstarch
2 1/2 c skim milk
1 1/2 c chicken or vegetable broth
1 tsp garlic salt
1/4 tsp black pepper
1/2 c parmesan cheese, divided
4 Tbsp white wine
8 oz fresh mushrooms, sliced
7 oz artichoke hearts, canned or frozen
1/2 c tomato, diced
1 c broccoli florets, chopped
1 c vidalia onion, large dice
1/2 c carrot, diced
1 Tbsp olive oil
4 oz pimento, diced
8 oz spaghetti noodles

Steps:

1. Preheat oven to 375 degrees F. Lightly spray a 2-3 qt. baking dish with nonstick spray. Break pasta into thirds and prepare pasta al dente according to package directions.
2. Whisk together cornstarch, milk, broth, garlic salt, and pepper over medium heat; bring to boil, stirring constantly until slightly thickened. Remove from heat. Stir in half of parmesan cheese.
3. In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
4. Add wine to veggies, saute 2 minutes to cook off alcohol.
5. Add cream sauce and cooked pasta to veggies; stir well.
6. Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
7. Nutrition info--- 165 calories per serving 3.8g. fat (1.2g. saturated) 22mg cholesterol 251mg sodium 23.3g. carbs (2.1g dietary fiber 5.3g sugars) 9.3g protein

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