Friday, March 15, 2013

Luscious Vegan Chicken Tetrazzini

Luscious Vegan Chicken Tetrazzini
When making a luscious recipe you have to figure that it will have to have a lot of different elements. These elements can range from creamy, crunching, savory or sweet, and of course craveable. This recipe puts all those elements into one dish with its creamy and savory sauce, sweet peas, and crunchy topping...all making for a craveable dish that will have you asking for seconds. Nothing makes a recipe more enjoyable than having one that you can please everyone with and this dish will have your family very happy. Great for a comfy weekend meal or a potluck event. Serve with a fresh garden salad and your dinner is bubbling hot and ready right out of a casserole dish. Enjoy!

Luscious Vegan Chicken Tetrazzini


-4 tablespoons vegan butter
-2 tablespoons olive oil, plus more to drizzle on top of breadcrumbs mixture
-2 vegan chicken cutlets, diced
-1 3/4 teaspoon salt, to taste
-1 teaspoons freshly ground black pepper
-1 pound white or brown mushrooms, sliced
-1 small onion, finely chopped
-3 cloves garlic, minced
-2 teaspoons chopped fresh thyme leaves
-1 bay leaf
-2/3 cup all-purpose flour
-4 cups vegan milk, heated to room temperature (I used Almond Milk) 
-2 Tablespoons vegan egg yolk, The Vegg (Optional, I used it in the dish. Gives a yummy edge) 
-1/4 cup white wine (Optional)
-1 cup chicken broth
-1/8 teaspoon ground nutmeg
-1 1/2 teaspoons nutritional yeast
-12 ounces linguine
-1 cup frozen peas
-1/4 cup chopped fresh Italian parsley
-1 cup grated vegan cheese (I used Daiya Jack & Cheddar mixed) 
-1 Tablespoon vegan parmesan cheese
-1/2 cup Panko bread crumbs (vegan Italian is fine also)

Thicker gravy
-Add 4 Tbsp cornstarch & 1/4 cup cold water


Heat the oven to 400 Degrees

Add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, Saute until the onion is translucent, about 8 minutes. Add the wine (if using at this point) and simmer until it evaporates, about 2 minutes. Add the diced vegan chicken to the mushroom mixture and season the ingredients with 1 tsp salt and 1 tsp black pepper and combine.

Sauteed Veggie & Chicken Mixture
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, The Vegg (if using), broth, nutmeg, nutritional yeast, and the remaining 3/4 teaspoons salt. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. If the gravy isn't thick enough after it simmers, Add 4 Tbsp cornstarch & 1/4 cup cold water to a small bowl and whisk to combine and add to the gravy, bring to a boil until thickened.

Veggies & Chicken Mixture with Roux

Vegan Milk & Egg Mixture

Simmering Gravy Mixture

Bring a large pot of salted oiled water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain and Add the linguine to the gravy mixture, then add peas and parsley to the gravy mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the mixed pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the pasta. Sprinkle a little more Nutritional Yeast on the top as well and drizzle with oil. Bake, uncovered, until golden brown on top and the sauce bubbles, about 20 to 25 minutes. Remove from the oven and let rest for 10 to 15 minutes to help the dish set. Serve with a fresh garden salad and enjoy!

Pre-Baked & Un-Breaded Tetrazzini(In Casserole Dish) 

Pre-Baked & Breaded Tetrazzini(In Casserole Dish)
Baked Tetrazzini


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