Tetrazzini

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Company is coming.  So, what do you do?  Serve them tetrazzini.  My best friend and goddaughter came for a visit recently, and this is what I served them.

Today’s recipe is rooted in my childhood.  I loved whenever we would have company over because it meant there was a good chance of getting tetrazinni.  Mom usually made it with chicken or turkey.  A while back I figured out how to make it with baby portobellos, instead.  I served the portobello version to my Board for Grace Works Studio and it was a big success.  Now, I have taken it one step further and veganized it.  This is a wonderful meal for company because you can make it all up ahead of time and then just have to throw it in the oven.  If you serve it with a nice salad, it means you can hang out with your company and not be stuck in the kitchen the whole time.  Mom would do a whole loaf of garlic bread, too.

Ingredients:

  • 1/4 cup Earth Balance (Vegan butter)
  • 1/4 cup flour
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp white pepper
  • 2 cups unsweetened almond milk (or soy milk would work)
  • 2 cups vegan sour cream (16 oz)
  • 2 tsps. of better than bouillon vegetable base
  • 1/3 cup of white whine (optional)
  • 2/3 cup vegan Parmesan cheese
  • 2-8 oz pkg cooked spaghetti
  • 2 cups of chopped vegan chicken, like Gardein Chick’n Scallopini (optional)
  • 1 pint of sliced baby portobello mushrooms
  • 1 cup vegan mozzarella, like Daiya

Directions:

In a large skillet, melt Earth Balance.  Blend in flour, salt, garlic and pepper, making a roux.  (When I say large I mean as big as you have — the bigger the vessel the easier to incorporate all the ingredients.)  Add almond milk, vegan sour cream and better than bouillon.  Cook stirring constantly until you have a thick and smooth sauce.  Blend in wine and 1/3 cup of the parmesan cheese.  Then add cooked spaghetti, chick’n, mushrooms, and mozzarella .  Stir carefully.  Pour into large casserole dish plus one smaller one.  Sprinkle with remaining parmesan cheese.  Bake at 3750 for 20-25 minutes until hot and bubbly.  I make this dish up the night before and just bake it longer in order to get it bubbly hot all the way through.  If you take from refrigerator and bake (CAUTION, IF IT IS NOT CORNING WARE, PUT IN OVEN BEFORE YOU PREHEAT!!!), it usually takes about an hour or a little more in order to let it cook through.  This casserole is great served with a side salad and bread or a vibrant green vegetable like broccoli, garden peas or green beans.

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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