Broccoli Mushroom Tetrazzini
Broccoli Mushroom Tetrazzini is creamy and delicious. Vegan, gluten free and dairy free.
Servings 8 servings
Calories 316kcal
Ingredients
- 3 cups of fresh broccoli cooked 4 minutes in microwave (if using frozen, drain liquid after cooking)
- 2 cups fresh mushrooms sliced
- 1 leek sliced
- 3 cups almond or other nut milk
- 3 ½ tablespoons gluten free flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon granulated garlic
- 1 teaspoon black pepper
- 12 ounces gluten free pasta I used Trader Joe's Lentil Pasta
- 1 tablespoon tarragon
- ¼ cup vegan parmesan cheese
Vegan Parmesan
- Mix in high speed blender:
- ⅓ cup brazil nuts
- ⅓ cup raw cashews
- ⅓ cup almonds
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- 1 teaspoon granulated garlic
Instructions
- Cook broccoli in microwave for 4 minutes
- Cook pasta according to package directions, drain and rinse in cold water
- Stir fry mushrooms and leeks in olive oil for 4 minutes in pan
- Remove mushrooms and leeks from pan.
Create sauce in pan that you just removed leeks and mushrooms from:
- Add almond milk, salt, pepper, granulated garlic and tarragon to pan.
- Bring to a boil and reduce heat
- Scoop ½ cup of boiled milk and place in separate cup to create white sauce
- Mix almond flour into cup of milk and stir until lumps are gone.
- Return flour mixture to remaining milk in pan. Cook on medium for a few minutes until it thickens, stirring constantly.
- Add drained pasta, broccoli, mushrooms and leeks to pan with sauce
- Stir until all ingredients are mixed.
- Top with vegan parmesan cheese for serving.
Notes
*There are many recipes for Vegan Parmesan on the internet. I don't claim that this is an original creation--these are just the ingredients that I use.
