Vegan Mushroom Tetrazzini
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sauce
  • 1 Cup Raw Cashews (Soaked Overnight)
  • 3 Tbsp Nutritional Yeast for Sauce
  • 1 Cup Almond Milk
  • 1 Tbsp Garlic Powder
  • ¼ tsp Black Pepper
  • ¼ tsp Salt
  • 1 Tbsp Italian Seasoning
  • ----------
  • 1 Bell Pepper (Diced)
  • 1 Onion (Diced)
  • 3 Garlic Cloves (Minced)
  • 1 Pint Baby Bella Mushrooms (Sliced)
  • 3 Tbsp Liquid Aminos
  • 2 tsp Liquid Smoke
  • 1 Cup Peas
  • 2 Cups Packed Fresh Spinach
  • 1 Lb. Pasta Noodles (Gluten Free if Needed)
  • ----------
  • Vegan Parmesan
  • ½ cup raw cashews
  • 2 T nutritional yeast
Instructions
  1. Wash and prepare all fresh vegetables. Preheat the oven to 400 degrees. Place a large pot of water on to boil. When the water is boiling, cook the pasta as per the directions for el dente. In a blender or food processor combine the parmesan ingredients and blend until a coarse powder is formed.
  2. Make the sauce. Place the soaked drained nuts into a blender/food processor with the rest of the sauce ingredients. Blend until smooth. Set aside.
  3. In a frying pan over medium high heat, sauté the garlic, onion and bell pepper with a little olive oil. Cook, stirring frequently, until onions are fragrant and peppers are tender. Set aside. Wipe out the frying pan.
  4. Over med/high heat, sauté the mushrooms until they release their liquid. At this point add the liquid aminos and the liquid smoke. Sauté until the majority of the liquid has evaporated. Set aside.
  5. Coat a 13x9 baking pan with a thin layer of oil. Add the cooked pasta to the pan. Next add the cheese sauce, peppers and onion mix, mushrooms and spinach and peas. Stir to combine.
  6. Sprinkle with the vegan parmesan and bake for 20-25 minutes.
  7. Serve warm and Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-mushroom-tetrazzini/