Veggie Tetrazzini

Veggie Tetrazzini

My family has always loved Jill McKeever's Soy Curls Tetrazzini Revisted recipe, but I decided to modify it and make it Soy Curls-FREE, add/delete/modify a few of the ingredients, add more veggies, and simplify the process for making it.
I like to split the process of making this dish between two days to lighten the load. The day before I plan to serve this dish, I make the breadcrumbs (and store in an airtight container on the counter), then I make the sauce and store the sauce in a covered medium saucepan in the fridge so I can take it out the next day and warm it to room temperature just before I mix everything together. The day of, I cook the spaghetti and veggies, warm the sauce on the stove, and put it all together, top it with the breadcrumbs, and bake!
Course: Main Course
Keyword: Tetrazzini
Servings: 6 servings
Author: Mrs. Plant


  • High-Speed Blender
  • Food Processor
  • 13×9 Glass Baking Dish



  • 16 oz frozen cauliflower or riced cauliflower
  • 2 cups water
  • 2 t Better Than Bouillon No-Chicken Base
  • 1/3 cup walnuts
  • 2 cloves garlic roughly chopped
  • 1/2 t oregano
  • 1/4 t black pepper
  • 1 t liquid smoke


  • 4 slices whole grain bread torn into pieces
  • 2 t dried parsley
  • 1 t onion granules
  • 2 t nutritional yeast flakes
  • 1/4 t salt
  • 1/4 t black pepper


  • 16 oz whole wheat spaghetti noodles
  • 8 oz mushrooms sliced thinly
  • 16 oz frozen mixed vegetables (corn, carrots, green beans, and peas mix)



  • Add all ingredients for the breadcrumbs to a food processor and process into small crumbs. Set aside in an airtight container on the counter for up to one day.


  • In a medium saucepan, add all sauce ingredients. Bring to a light boil, then simmer on medium low for about 5-6 minutes until the cauliflower is tender.
  • Transfer the mixture to a high-speed blender and blend into a smooth and creamy texture–about 2 minutes. Set aside or store in a covered saucepan and place in the refrigerator to use for when you are ready to prepare the dish (up to one day ahead of time).


  • In a large pasta pot, boil pasta according to package directions. About 5 minutes before the pasta will be done, add in the sliced mushrooms. Continue to cook until the timer tells you your pasta should be ready. Test for doneness and if tender, add in the bag of frozen veggies. Turn off the heat and stir for about 2 minutes. Drain the pasta and veggies in a large colander.


  • Preheat oven to 400 degrees F.
  • Warm the sauce on the stove just until about room temperature.
  • Pour half into the bottom of the pasta pot you used to cook the pasta and veggies. Add in the drained pasta and veggies and the rest of the sauce, Gently stir to combine well. Taste and add more salt if needed. A little more salt will bring out the flavors.
  • Transfer the pasta/veggies/sauce mixture to a 13×9 glass baking dish. Top with breadcrumbs.
  • Bake the casserole for 15 minutes on the middle shelf, then move to the top shelf for 5 more minutes so the breadcrumbs get crispy. Serve warm!

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