Vegan Seitan Tetrazzini

Indulge in the creamy, comforting flavors of Vegan Seitan Tetrazzini, a plant-based twist on the classic casserole that’s both hearty and satisfying. This recipe features tender pasta coated in a velvety, dairy-free white sauce made with unsweetened plant milk, nutritional yeast, and optional dry white wine for a touch of elegance. Chopped seitan adds a protein-packed, savory bite, while sautéed mushrooms and garlic infuse earthy richness. Topped with crispy, buttery vegan panko breadcrumbs and baked to golden perfection, this dish is perfect for weeknight dinners or special occasions. Quick to prepare in just under an hour and ideal for a family-style meal, Vegan Seitan Tetrazzini is a must-try for anyone looking for a comforting yet elevated vegan main course.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 oz Spaghetti or fettuccine (dry, vegan)
• 2 tbsp Olive oil
• 1.5 cups Seitan, chopped into bite-sized pieces
• 2 cups Cremini or button mushrooms, sliced
• 3 cloves Garlic, minced
• 3 tbsp All-purpose flour
• 2 cups Vegetable broth
• 1 cup Unsweetened plant milk (such as almond or oat milk)
• 1.5 tbsp Nutritional yeast
• 0.25 cup Dry white wine (optional)
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Pepper
• 0.5 cup Panko breadcrumbs
• 2 tbsp Vegan butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the seitan and cook for 3-4 minutes until browned. Remove and set aside.

Step 4

In the same skillet, add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute. Remove the mushroom mixture and set aside.

Step 5

Reduce the heat to low and add the flour to the skillet. Whisk constantly for 1 minute to form a roux. Slowly pour in the vegetable broth, whisking to prevent lumps.

Step 6

Add the plant milk, nutritional yeast, white wine (if using), salt, and pepper to the skillet. Cook for 3-4 minutes until the sauce thickens. Stir in the cooked seitan, mushrooms, and parsley.

Step 7

Combine the cooked pasta with the sauce mixture. Toss until well-coated, then transfer to the prepared baking dish.

Step 8

In a small bowl, mix the panko breadcrumbs with melted vegan butter. Sprinkle this mixture evenly over the pasta.

Step 9

Bake in the preheated oven for 20 minutes, or until the breadcrumb topping is golden and crispy.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	1875.9 grams (1875.9g)

Amount per serving	% Daily Value*
Calories	2759

Total Fat 72.30g	93%
Saturated Fat 13.60g	68%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 5284mg	230%
Total Carbohydrate 372.40g	135%
Dietary Fiber 22.80g	81%
Total Sugars 24.40g
Protein 161.10g	322%

Vitamin D 128IU	640%
Calcium 661mg	51%
Iron 21mg	114%
Potassium 3282mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 23.1%

Carbs: 53.5%