Vegan Chicken Tetrazzini

This is a wonderful, comfort-food recipe. I have only made it three times and it changes a little each time. I adapted this recipe from an online version by Alissa Seanz on a website called connoisseurusveg.com. This recipe serves 6. Note: I am in the process of trying different versions of this recipe experimenting with the amount of coconut milk, soy milk, and veggie broth. In the most recent version, I used 3 cups soymilk, no veggie broth, and the can of coconut milk. It was great but I would like to use the veggie broth instead of discard it. I would like to eliminate the coconut milk if it comes out just as creamy another way.

Ingredients

• 1 pkg 13.2oz linguini (I used Seggiano slow dried pasta)

• 1 cup peas (can use frozen, just thaw first)

• 8 oz (1 package Mindful Chik’n or similar product)

• 1 medium onion, chopped

• 8 oz Baby Bella mushrooms, minced

• 4 cloves garlic

• 1 can coconut milk (stir to mix together if separated)

• 1/3 cup flour

• 1 cup veggie broth (I use Better Than Bullion)

• 1/2 cup dry white wine (don’t use dry sherry)

• 2 cups unsweetened vegan milk (I used WestSoy Organic soymilk, plain)

• 1 cup shredded vegan cheese (I used a vegan cheddar & mozzarella style blend)

• 1/3 cup panko bread crumbs

• 1/2 cup vegan parmesan

• 6 Tbsp vegan butter

• 3 Tbsp olive oil*

• 1 Tbsp salt (for pasta water)

• 1/4 cup fresh Italian parsley leaves

• 1 Tbsp dried thyme

• 1 tsp dried oregano

• 1 tsp dried sweet basil

• 3 sundried tomatoes (optional), cut into small pieces

• salt and pepper and a pinch of white pepper

Directions

1. Bring water to boil for pasta. Add 1 Tbs salt to water. Cook pasta, al dente, according to package directions. Drain. Add the 2 Tbsp olive oil to pasta to prevent sticking.

2. Add the veggie broth to the chik’n pieces and set aside to soak.

3. Melt 4 Tbsp butter in a skillet. Saute minced mushrooms and onions until cooked down, about 10-15 minutes. Add minced garlic and saute for 30 seconds. Take mixture out of the skillet temporarily. Set aside.

4. Deglaze pan with wine. Add remaining 2 Tbsp butter. Add the sauteed mushroom/onions back. Sprinkle flour over mixture and saute for a few minutes. Add coconut milk slowly stirring constantly. Add the non-dairy milk, veggie broth and spices. Cook on medum heat until the sauces thickens, about 10 minutes. Add the chik’n pieces, peas, and sundried tomatoes.

5. Lightly oil a 9x13 baking dish. Combine pasta and sauce. Pour into the baking dish. Sprinkle vegan cheese on top of the casserole. Combine panko breadcrumbs, vegan parmesan, and the last tablespoon of olive oil. Mix until crumbly. Then top with the breadcrumb/panko mix.

6. Bake at 350 degrees for 30 minutes. Raise heat to broil. Put casserole under the broiller until breadcrumbs are just toasted. Watch it carefully so it doesn’t burn (2-3 minutes or so). Add the parsley right before serving.

*I have made this without the chic’n pieces, peas, or sundried tomatoes. Its yummy with or without any of these ingredients.

**My brother John recommends a little pinch of nutmeg and a little tarragon instead of thyme. I haven’t tried this yet. He also suggests some fresh chives.