vegan chicken tetrazzini!

i saw a recipe for chicken tetrazzini in a magazine recently and thought how wonderful and yummy it looked! i have never had/heard of chicken tetrazzini before but i knew you couldn’t go wrong with vegan cream of mushroom soup, white wine, fakin’ bacon, and chick strips! 

we LOVE morningstar’s meal starter chick strips because they can be used in so many different recipes. they truly are a meal starter! they work perfectly for baked recipes like this and for pretty much any other recipe that calls for chicken. hells yeah!

we borrowed the cream of mushroom soup recipe from fat free vegan kitchen (with a little tweaks) because it is sooo delicious and super easy to make.

so here’s the recipe!!

Vegan Chicken Tetrazzini

7 oz of vermicelli

1 tablespoon olive oil

1 bag of morningstar meal starter chick strips, thawed

3 strips of vegan bacon (we use smart bacon)

1/2 cup vegetable broth

1/4 cup dry white wine

1 cup frozen peas, thawed

For the cream of mushroom soup:

2 tablespoons olive oil

2 cups chopped white or baby bella mushrooms

3 garlic cloves, minced

Salt and pepper to taste

Pinch of cayenne pepper

3 tablespoons flour

1 cup vegetable broth

3/4 cup plain soy milk

preheat oven to 350 degrees. cook pasta according to package directions. heat the oil in a frying pan over medium heat. add the chick strips and cook until lightly browned. transfer to a cutting board and cut into bite sized pieces. add the bacon to the pan and cook on each side until crispy. set aside with chick strips. 

for the cream of mushroom soup: in a medium saucepan, heat the olive oil over medium high heat. add the mushrooms, garlic, salt, pepper, and cayenne and cook until the mushrooms have softened. in a small bowl, whisk the flour into the vegetable broth until fully dissolved. stream into the mushrooms and stir until thickened and the mixture begins to simmer. add the soy milk and continue to stir while simmering until the mixture thickens a bit more (you want the consistency to be a little looser than a gravy).

turn off heat and add the cooked vermicelli, chick strips, bacon, vegetable broth, wine, and peas to the cream of mushroom soup. add a bit more salt and pepper and transfer to a 11×7″ casserole dish. bake for 15 minutes or until bubbly. serves 4.