Veggie Tetrazzini Recipe

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Ingredients:

Serving

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

Directions:

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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	391.89 Kcal (1641 kJ)
Calories from fat	102.86 Kcal
		% Daily Value*
Total Fat	11.43g	18%
Cholesterol	0.82mg	0%
Sodium	655.65mg	27%
Potassium	450.11mg	10%
Total Carbs	56.93g	19%
Sugars	4.36g	17%
Dietary Fiber	6.78g	27%
Protein	20.12g	40%
Vitamin C	62.3mg	104%
Vitamin A	1mg	33%
Iron	20.2mg	112%
Calcium	70.9mg	7%

Amount Per 100 g
Calories	131.64 Kcal (551 kJ)
Calories from fat	34.55 Kcal
		% Daily Value*
Total Fat	3.84g	18%
Cholesterol	0.28mg	0%
Sodium	220.23mg	27%
Potassium	151.19mg	10%
Total Carbs	19.12g	19%
Sugars	1.46g	17%
Dietary Fiber	2.28g	27%
Protein	6.76g	40%
Vitamin C	20.9mg	104%
Vitamin A	0.3mg	33%
Iron	6.8mg	112%
Calcium	23.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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