Vegan One-Pot Mushroom Tetrazzini
Ingredients
- 1 Tbsp. Olive oil
- 16 oz. Mushrooms, sliced, I used baby bella
- 2 Cloves Garlic, chopped
- 1/4 C. Vegan butter, I used Earth Balance
- 1/4 C. All purpose flour
- 3 C. Vegetable broth
- 1 C. Almond milk or other non dairy milk of choice
- 10 oz. Spaghetti
- 1/2 C. Frozen peas
- 1/2 C. Panko bread crumbs
- 2 Tbsp. Nutritional yeast
- Salt and Pepper to taste
- Parsley to garnish
Preparation
Heat olive oil in a large pot over medium heat
Add sliced mushrooms and chopped garlic, sauté until mushrooms are browned
Stir in vegan butter until melted
Sprinkle in flour and cook for one minute to form a roux
Gradually whisk in vegetable broth and almond milk, bring to a simmer
Add spaghetti and cook until tender, stirring occasionally
Stir in frozen peas and cook for a few more minutes until heated through
Season with salt, pepper, and nutritional yeast
Serve garnished with parsley and optionally top with panko bread crumbs for crunch
