International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Holiday Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Turkeyless Tetrazzini
From: Karen Sonnessa

Recipe By : Vegetarian Times, November 1998 Serving Size : 8

filling

  • 1 cup sliced mushrooms -- (see note)
  • 2 tablespoons dry white wine
  • 2 cups cubed chinese-style extra-firm tofu or smoked tofu
  • 5 cups cooked spaghetti -- drained and cooled
  • 1/2 cup blanched -- sliced almonds
sauce
  • 4 tablespoons flour
  • 4 tablespoons vegetable oil or butter
  • 2 cups vegetable or mushroom broth
  • 1/8 teaspoon white pepper
  • 1 cup soymilk -- heated
topping
  • 1 tablespoon almonds -- (optional)
Filling:
Preheat oven to 350 degrees.
In saute pan over medium-low heat, cook mushrooms in wine until mushrooms release their moisture and are cooked through, about 8 minutes.
Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.

Sauce:
Combine flour and oil in saucepan over low heat.
Stir until smooth paste forms.
Add broth, a little at a time, stirring after each addition until smooth.
Remove from heat and stir in pepper, soymilk.
Lightly oil baking pan or ovenproof casserole.
Combine pasta mixture with sauce; place in pan or casserole.

Topping: Sprinkle on or almonds. Bake until golden brown on top, about 30 minutes. Makes 8 servings.

Note: Use any type of mushroom you prefer: white button, brown or a mixture of wild varieties.

Variations: As a time-saver, 2 cups of mushroom soup prepared according to package directions with either milk or water can be used rather than making the sauce from scratch.

Per 1-Cup Serving:
404 Cal.; 18g Prot.; 22g Fat; 36g Carb.; 15mg Chol.; 66mg Sod.; 3g Fiber.