Vegan Turkey Casserole
"Turkey" Tetrazzini
- 1# linguini noodles (or similar) broken into 2-3" lengths and cooked as directed/ drained
- Set aside
- Saute'
- 2 T vegan margerine or oil
- 1 chopped onion
- 1/2 cup chopped celery
- 1/2 -1 # sliced mushrooms (or add 8 oz can later)
- Add 1/4 cup wine (optional)
- When liquid is absorbed
- Add: 6 T (more or less) vegan margarine
- melt
- add 1/4 cup flour, stir well.
- Add 4 cups plain soymilk (only soybeans and water on label)
- 1 teaspoon salt
- 1 t onion powder
- 1 t garlic powder
- When thickened remove and add:
- 8 oz soft silken tofu (mash up very small, will be like cottage cheese)
- 2 T vegi broth powder (frontier beefy, or knorr vegi cubes are best)
- 1/3 cup nutritional yeast
- (2 T pimento optional)
- (1 t turmeric optional)
- Mix well then ADD
- cooked pasta and
- 1 package hickory smoked tofurkey slices, cut into 1/2" bits
- Gently mix and pour into greased baking dish.
- Spoon onto top edges some cooked peas
- Sprinkle top with bread crumbs and more nutritional yeast.
- Broil in oven to slightly brown top and heat peas. (or freeze and heat later)
