|1/2 lbs of cooked spaghetti
1/2 lbs of sliced mushrooms
1/2 cup of earth balance vegan butter
1/3 cup of flour
2 cups of vegetable bouillon
1 cup dry white wine
3/4 cup silk soy milk
1/2 tbl celery salt
4 cups cubed Gardein Turkey (cooked) (or regular turkey for non-vegans)
1/2 cups fine, dry, breadcrumbs
ChololaTree Raw Vegan Cheese – Parmesan
|Preheat oven to 375 degrees
Saute mushrooms in vegan butter (Earth Balance) for about 5 minutes.
add remaining vegan butter and when melted, blend in flour.
Add bouillon, wine, milt and celery salt.
Season to taste with salt & pepper.
Cook & Stir until thick and smooth.
In a 4 quart casserole dish, arrange layers of spaghetti, Gardein Turkey and sauce ending in a layer of spaghetti. Sprinkle with bread crumbs and ChololaTree Vegan Parmesan Cheese.
Bake for 35-45 minutes or until brown.