Vegan Seitan Tetrazzini
Indulge in the creamy, comforting flavors of Vegan Seitan Tetrazzini, a plant-based twist on the classic casserole that’s both hearty and satisfying. This recipe features tender pasta coated in a velvety, dairy-free white sauce made with unsweetened plant milk, nutritional yeast, and optional dry white wine for a touch of elegance. Chopped seitan adds a protein-packed, savory bite, while sautéed mushrooms and garlic infuse earthy richness. Topped with crispy, buttery vegan panko breadcrumbs and baked to golden perfection, this dish is perfect for weeknight dinners or special occasions. Quick to prepare in just under an hour and ideal for a family-style meal, Vegan Seitan Tetrazzini is a must-try for anyone looking for a comforting yet elevated vegan main course.
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Recipe Information
Ingredients
- 12 oz Spaghetti or fettuccine (dry, vegan)
- 2 tbsp Olive oil
- 1.5 cups Seitan, chopped into bite-sized pieces
- 2 cups Cremini or button mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tbsp All-purpose flour
- 2 cups Vegetable broth
- 1 cup Unsweetened plant milk (such as almond or oat milk)
- 1.5 tbsp Nutritional yeast
- 0.25 cup Dry white wine (optional)
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Pepper
- 0.5 cup Panko breadcrumbs
- 2 tbsp Vegan butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the seitan and cook for 3-4 minutes until browned. Remove and set aside.
In the same skillet, add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute. Remove the mushroom mixture and set aside.
Reduce the heat to low and add the flour to the skillet. Whisk constantly for 1 minute to form a roux. Slowly pour in the vegetable broth, whisking to prevent lumps.
Add the plant milk, nutritional yeast, white wine (if using), salt, and pepper to the skillet. Cook for 3-4 minutes until the sauce thickens. Stir in the cooked seitan, mushrooms, and parsley.
Combine the cooked pasta with the sauce mixture. Toss until well-coated, then transfer to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with melted vegan butter. Sprinkle this mixture evenly over the pasta.
Bake in the preheated oven for 20 minutes, or until the breadcrumb topping is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 24.4 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 661 mg | 51% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3282 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
