Often, they are just approximations, sometimes I hit dead on and on occasion I improve upon the original.
One of those dishes that I always loved as a kid was chicken (or turkey) tetrazzini.
I’ve taken an old recipe and subbed in some veg alternatives and come out with something pretty good. Might not be better than my mom’s, but it is a satisfying and hearty meal.
This is pretty simple.
Prepare the spaghetti as directed on the box.
As the pasta is boiling, finely chop the mushrooms. I like to use baby bellas, but pretty much any mushroom will work.
Sauté the diced mushrooms in a couple of tablespoons of margarine until cooked through and lightly browned.
Prepare the frozen faux-chicken as directed on the package. You can use Quorn brand’s Chk’n Tenders for vegetarian or Morning Star Farms’ Meal Starter strips for a vegan dish. You can also heat and dice Boca’s Chik’N patties or nuggets for a different vegan version.
While the mushrooms and chick’n cook, heat a saucepan on med-low heat and melt 4-6 tablespoons of margarine.
Thicken with the flour and blend well.
Add the broth, milk and wine and mix thoroughly.
After both mushrooms and Chik’n are done cooking, stir into the sauce.
Prepare a casserole dish by lightly greasing the sides with margarine or non-stick spray.
Pour in both the drained pasta and the sauce. Mix together and sprinkle parmesan cheese on top. For a vegan version, you can use vegan parmesan or nutritional yeast and some margarine to add some flavor to the top.
Bake at 425 until the top is slightly browned, or about 20 minutes
1 box of spaghetti (16 oz)
1 package frozen faux chicken
1 pack (8 oz) fresh mushrooms, diced
6 to 8 tbsps. margarine
2 1/2 cups veggie broth
1/4 cup cooking wine
1/4 cup flour
1 cup unsweetened soy or almond milk
1/2 cup grated parmesan or vegan alternative