GF Vegan Mushroom Tetrazzini With Peas

March 5, 2020
If you have no idea what to cook but you have all the basic pantry ingredients at home, this tetrazzini is the best comfort food for you! And it's ready in just a few minutes with bechamel like sauce but much easier to make. In a season like this, when flu and other bugs are all around us, this is the perfect way to support your immune system, as this dish is full of vitamins, minerals, and protein.
Vegan Tetrazzini

GF Vegan Mushroom Tetrazzini With Peas

Recipe Type: Hearty Entrees
utensils YIELDS 3-4 servings
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  • 2 tbsp olive oil
  • 150 g mushroom, sliced
  • 2 cloves garlic, minced
  • 2 tbsp vegan butter
  • 1,5 tbsp gluten-free flour
  • 2 -1/2 cup veggie broth
  • 200 g spaghetti noodles broken into half
  • 1/4 cup vegan cream (coconut or another non-dairy option)
  • 1 tsp dried basil or Italian mixed herbs
  • to taste black pepper and salt
  • 100 g frozen peas
  • 2 tbsp white wine
  • 150 g soy curls/balls
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1. Heat up the oil in a large pan, add mushrooms, garlic, a good pinch of salt and cook for 3-5 mins, stirring occasionally.

2. Deglaze with 2 tbs white wine and continue to cook for another min. Remove the mushrooms from pan.

3. Melt vegan butter in the pan over low heat, then add flour. Whisk it well and cook for a minute, stirring frequently.

4. Add veggie broth to the mix with herbs and salt, and combine well and bring to a boil.

5. Add broken spaghetti to the mix. Add a little water on top on the noodles if needed to ensure enough covering liquid. Occasionally stir it so the pasta won’t stick together.

6. When the pasta starts to soften, but is not fully cooked, add frozen peas and soy curls to the mix and cook for a few more minutes.

7. Add vegan cream to the noodles and mix well. Bring to just about a simmer. Mix in the mushrooms. Taste and adjust salt and flavor.

8. You can garnish it with fresh parsley, pepper flakes or vegan parmesan.


Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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