Monday, January 20, 2020

Chickenless Soy Curls Tetrazzini

This original recipe is by Jill McKeever, Simple Daily recipes. I made some modifications to reduce caloric density and alter the flavor just a bit. You don't HAVE to add the soy curls to this recipe, but we love it with them and they add extra whole foods protein to the dish. this serves 6 (big servings!). Great to make on  weekend for the coming week!

Bread Crumbs:
4 sliced whole wheat bread (not toasted!)
1/4 t salt
1/4 t pepper
2 t dried parsley
1 t. onion granules
2 t. nutritional yeast
Process into crumbs. Set aside.

Soy Curls:
Place 2 handfuls soy curls into warm water for 10 minutes
Drain water off.
Blend in VM for 5 seconds on lowest setting.

Cauliflower Sauce:
1 bag of frozen cauliflower OR 1 head of cooked cauliflower florets
2 t. Better-than-Bouillon No-Chicken base
1/3 cup walnuts
3-5 shakes of liquid smoke
salt and black pepper to taste
Place all sauce ingredients (except salt and pepper) into a saucepan and cover with 2 cups of water.
Simmer on medium-high heat for 8 minutes.
Blend in Vitamix blender until smooth.
Add salt and black pepper to taste.

Other Veggies:
1 cup frozen green peas OR frozen veggie mix (green beans, peas, carrots, and corn) to boiling water
8-16 oz. sliced mushrooms

In a non-stick skillet, cook the mushrooms until moisture is released and cooked out. Add the frozen veggies and cook another 4-5 minutes. Set aside.

12 oz. of whole wheat spaghetti, broken in half
Boil until pasta is cooked, according to package directions.
Drain pasta well.

Put it all together!
Pour sauce into 9x13 glass baking dish
Add cooked veggies and shredded soy curls.
Add drained pasta.
Slowly mix everything until well combined.Top with bread crumbs.
Bake for 10 minutes on 400 degrees.

Recipe originally from Jill McKeever, Simple Daily Recipes; modified by Mrs. Plant

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