03 Jan

Turkey Tetrazzini

Lissa Coffey

Lissa Coffey

Lissa Coffey
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.

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