Zsu's Vegan Pantry

Jan 16, 2021

one pot tetrazzini

Overview

Time: 55 minutes
Dishes: large oven-safe skillet

Hello, hello Dear Readers!

Although I wouldn't classify this dish as a Dump Dinner, since you actively have to attend to it, it certainly is a One Pot meal and where pasta is concerned, that has a whole lot of appeal on its own. Not having to cook the pasta in a separate pot is definitely a bonus.

This vegan, vegetarian and meatless dish features pasta, peas and protein in a creamy sauce. The pasta is baked with breadcrumbs and some optional nondairy cheese, so there is an element of crunch to the dish. It is savory, delicious and very easy to make. It take about 30 minutes to bake - which is where the long cooking time is.

I used Savory Tofu in this recipe, which you can make and store for up to 5 days and it easily doubles, but you are welcome to use sautéed Gardein scaloppini, seitan or just more mushrooms. As always, the biggest punch of protein is up to you (all plants have protein; it only depends on how much protein).

I have this old-familiar, large skillet that can go from stove to oven, so I recommend you use something similar, but you can always transfer the skillet ingredients to an oven-safe dish when it comes time to bake it.

NOTE: make sure you use unsweetened nondairy milk, otherwise the dish will be overly sweet.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

Gather your ingredients.
Preheat the oven as needed (you know how long your oven takes to preheat).
Add the mushrooms to the heated skillet as it is sliced.
Slice the onions after the mushrooms are in the skillet.
Use a spatula to mix the flour as you add the milk; a whisk will get clogged up.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF: choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Tetrazzini

www.ZsusVeganPantry.com

Makes 4 to 6 servings

moderate

Preheat oven to 450-F

1. Mushrooms: Add the oil to a large skillet (oven-safe, if possible) over medium-high heat. Add the mushrooms, onion, garlic, thyme and 1 teaspoon salt. Cook until golden, about 8 minutes. Stir as needed.

1 tablespoon olive oil

8 ounces sliced mushrooms

1 small onion, sliced

5 garlic cloves, minced

2 teaspoons thyme

2. Flour: Add the flour and broth mix to the Mushrooms and stir well. Cook for 1 minute.

5 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon

3. Liquid: Add the milk and water to the Mushrooms, 1/2 cup at a time, stirring well. Bring sauce to simmer, about 4 minutes.

4 cups unsweetened, plain nondairy milk

1 cup water

4. Pasta: Add the pasta and peas; stir well. If the skillet is not oven-safe, transfer to a 9x13 baking pan. Bake covered for 20 minutes.

12 ounces pasta (penne, rigatoni, etc.)

1 recipe (about 2 1/2 cups) Savory Tofu or equivalent (like seitan)

1 cup peas

5. Uncover the Pasta, sprinkle it with the breadcrumbs and cheese, if using. Bake until the breadcrumbs are golden, about 10 minutes. Serve.

1/2 cup breadcrumbs, regular or panko

1/2 cup nondairy parmesan or white cheese (optional)

Pint It!

Jan 11, 2021

making savory tofu

Welcome to Making Mondays, dear Readers!

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a chicken-style flavor and bite. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

The tofu can either be stored in the marinade for later frying or fried up and stored. It is perfect for snacking or adding to salads.

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful protein, head to this recipe.

Below is the step by step.

Enjoy!

Making Savory Tofu

Makes about 2 1/2 cups; doubles easily

www.ZsusVeganPantry.com

1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into 1/2-inch cubes.

14-ounces firm or extra firm tofu

2. Liquid flavoring: Add the ingredients to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes, or store the tofu with the liquid for up to 5 days. Keep in the refrigerator once cooled.

2 cups water

1 tablespoon Easy Savory Broth Mix

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

3. Sautee: Heat the oil in a large skillet over medium heat. Add the drained Tofu and cook, stirring as needed, until golden, about 10 to 15 minutes. Alternatively, spray with oil and air-fry 400F for 5 to 10 minutes. Use in recipes or serve as is. If storing for later use, store in an air-tight container for up to 3 days.