Vegan: Tofu Tetrazzini

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* Exported from MasterCook *

 

Tofu Tetrazzini

 

Recipe By :Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories : Entree Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spaghetti -- broken in half

1/4 cup water -- plus

1 tablespoon balsamic vinegar -- or fresh lemon juice or

4 teaspoons non-alcoholic white wine

4 cups fresh mushrooms -- thinly sliced (about 12 ounces)

1 small red orange, or green bell pepper -- chopped

1 cup unbleached all-purpose flour

4 cups low-fat dairy-free (vegan) milk

3 tablespoons All-Season Blend

1 tablespoon onion granules

1 teaspoon garlic granules

1/2 teaspoon salt

1 cup frozen green peas -- defrosted

1/2 pound firm regular tofu -- cut in 1/4-inch cubes

1/2 cup Parmazano Cheeze

 

Preheat the oven to 350°F.

 

Cook the spaghetti until al dente. Drain and place in a large mixing bowl.

 

Meanwhile, heat the water and vinegar or lemon juice (or white wine) in a large

saucepan. Add the mushrooms and pepper, and cook until tender.

 

Place the flour, half of the milk, and all of the seasonings in a blender, and

process until smooth. Pour over the mushrooms and pepper along with the

remaining milk. Mix well and cook, stirring constantly, until slightly thickened

and bubbly. Stir in the peas. Pour over the pasta and toss the pasta with the

sauce and cubed tofu.

 

Turn into an oiled, 10 " x 14 " four-quart casserole dish. Sprinkle the Parmazano

on top. Bake for 30-35 minutes or until heated through and golden brown. Serve

at once.

 

For interesting variations, replace the tofu with 8 oz. cubed tempeh, steamed

for 15-20 minutes, or 2 C asparagus, cut diagonally and steamed until

crisp-tender.

 

Per serving: Calories: 359, Protein: 18 gm., Carbohydrates: 60 gm., Fat: 4 gm.

 

Source:

" The Uncheese Cookbook "

S(Scanned/formatted by):

" Nancy Braswell, Oct-07-2002 "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 544 Calories; 9g Fat (14.4% calories from

fat); 27g Protein; 90g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 788mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Tetrazzini is a main dish casserole that typically includes cooked

chicken or turkey, pasta, mushrooms, and almonds in a rich cream sauce topped

with Parmesan cheese. With a few adaptations, we've created a fabulous,

healthful, totally vegetarian version.

 

Nutr. Assoc. : 0 0 0 2130706543 0 2236 0 0 0 0 0 0 0 5290 0

 

 

* Exported from MasterCook *

 

Parmazano Cheeze

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cheese Analog Topping

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup nutritional yeast flakes

1/2 cup raw almonds -- blanched and patted dry

1/2 teaspoon salt

 

Place all ingredients in a food processor, and process for several minutes until

the almonds are very finely ground. Store in a tightly sealed container in the

refrigerator.

 

Source:

" The Uncheese Cookbook "

Yield:

" 1 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 824 Calories; 38g Fat (40.6% calories

from fat); 62g Protein; 63g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol;

1218mg Sodium. Exchanges: 4 Grain(Starch); 7 Lean Meat; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 902035 0

 

 

* Exported from MasterCook *

 

All-Season Blend

 

Recipe By :Joanne Stepaniak

Serving Size : 20 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups nutritional yeast flakes

3 tablespoons salt

1 tablespoon onion granules

1 tablespoon paprika

2 teaspoons garlic granules

1 teaspoon dried parsley

1/2 teaspoon turmeric

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1/4 teaspoon dill seed -- ground

 

Place all the ingredients in a blender or food processor, and process until

finely ground. Store in a covered container at room temperature.

 

*For broth, combine 1 1/2 teaspoons All-Season Blend and 1 cup of water in a

small saucepan. (Quantities are easily doubled, tripled, or quadrupled.) Bring

to a boil, simmer for 1 minute, and serve.

 

Per 1 Tbsp. serving: Calories: 30, Protein: 4 gm., Carbohydrates: 4 gm., Fat: 0

gm.

 

Source:

" The Uncheese Cookbook "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

Yield:

" 1 1/4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 34 Calories; trace Fat (1.7% calories

from fat); 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 971mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

 

NOTES : Author's note - This is an excellent all-purpose seasoning for sauces,

gravies, and even instant soup broth.*

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0