OOEY GOOEY CHEESY EASY VEGAN TURKEY TETTRAZINI!
This recipe is probably the most decadent thing you will ever make! It's SO DELICIOUS! It's creamy, cheesy, and filling. 100% veganized to perfection.
Ingredients
- 16 ounces dry spaghetti
- 3 tablespoons vegan butter
- 1 onion diced
- 5-6 cloves garlic minced
- 1 pound mushrooms sliced
- 1/4 cup flour
- 3 cups vegetable broth reduced sodium
- 8 ounces spreadable vegan cream cheese
- 1 1/4 cups plant based milk
- salt & pepper to taste
- 1.5 teaspoons Italian seasoning
- 2 cups faux chicken or faux turkey “meat” in chunks-defrosted
- 2 cups vegan mozzarella cheese
- ¼ cup grated vegan parmesan cheese
Instructions
- Preheat oven to 350°F. Cook spaghetti al dente according to package directions. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute. Add broth and plant based milk all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add Italian seasonings, salt and pepper. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly
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