Vegan-Etti
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 332.8
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 749.9 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 10.1 g
- Protein: 20.6 g
View full nutritional breakdown of Vegan-Etti calories by ingredient
Introduction
This recipe is a response to a challenge to veganize one of the Duggar family's favorite recipes, Chicken-etti. My first attempt features more processed and expensive foods than I would like, but hey you gotta start somewhere. If you have never heard of the Duggar family, I suggest you google them immediately. This recipe is a response to a challenge to veganize one of the Duggar family's favorite recipes, Chicken-etti. My first attempt features more processed and expensive foods than I would like, but hey you gotta start somewhere. If you have never heard of the Duggar family, I suggest you google them immediately.Number of Servings: 8
Ingredients
-
1 medium onion
1 large potato
2 cup of mushrooms
2 T tahini
1 T miso
2 cups plain light soy milk
1/4 cup whole wheat flour
5 T Nutritional Yeast
1 paackage West Soy Chicken-Style Seitan
2 packages House Foods Tofu Shirataki (Spaghetti-style)
1 package Follow Your Heart Nacho Cheese
1 green pepper
1/2 cup bread crumbs
1 can Del Monte organic diced tomatoes
1 large jalapeno pepper
3 T olive oil
Directions
The traditional recipe for Chickenetti calls for 1 package of spaghetti noodles, 3 cups diced chicken, 1 cup chopped green pepper, 1 pound of Velvetta, 1 can of Rotel, 1 can of Cream of Chicken soup. The first step of this recipe is to make a replacement for the Cream of Chicken Soup. I use a Creamy mushroom, but you can make it with your favorite veggies. Once that is simmering, you can do the rest of the prep work and preheat the oven. Then all you have to do is combine and bake!
Heat 1 T oil in a large saucepan or soup pot (needs to be large enough to fit a whole 9 x 13 casserole dish full of ingredients).
Saute chop onion until tender. Add chopped mushrooms (or whatever veggies you have around - carrots, celery, asparagus, cauliflower, spinach, broccoli, corn, etc.)
Once veggies are tender, mix in flour and cook about 2 minutes,
stirring constantly.
Slowly add some water, stirring constantly to avoid lumps. Add 3 T
nutritional yeast (feel free to add any other herbs and spices you want to at this point as well). Bring to a boil, reduce heat, and simmer
for 5-10 minutes until soup thickens.
Stir in soy milk. Add cooked potato (I just microwaved mine, but feel free to cook however you want). Cut the Nacho cheese into inch cubes. Set aside about 1/5 of the cheese and add the rest to the pot. Drain the can of diced tomatoes and add. Return heat to medium to ensure the cheese melts throughout.
Preheat oven to 350 degrees. While the soup mixture is cooking, drain the Seitan (keeping about a cup of the broth around). Rip the seitan into small pieces, and saute with 1 T oil for texture.
Drain the Tofu Shirataku noodles. Dry them as mush as you can with a towel or paper towel. Put them in a bowl and microwave for 1.5 minutes. Use scissors to cut them up into small pieces. Add the slightly browned seitan, the extra broth and the chopped pepper to the bowl.
Take the soup mixture off heat. Add the entire contents of the bowl to the soup mixture. Mix and pour into a 9 X 13. Put the remaining cheese on top. Mix the remaining nutritional yeast and bread crumbs on top and bake at 350 degrees for 30 minutes.
Makes 8 servings out of the 9 X 13 casserole dish.
Number of Servings: 8
Recipe submitted by SparkPeople user SOMA2ZOOT.
Heat 1 T oil in a large saucepan or soup pot (needs to be large enough to fit a whole 9 x 13 casserole dish full of ingredients).
Saute chop onion until tender. Add chopped mushrooms (or whatever veggies you have around - carrots, celery, asparagus, cauliflower, spinach, broccoli, corn, etc.)
Once veggies are tender, mix in flour and cook about 2 minutes,
stirring constantly.
Slowly add some water, stirring constantly to avoid lumps. Add 3 T
nutritional yeast (feel free to add any other herbs and spices you want to at this point as well). Bring to a boil, reduce heat, and simmer
for 5-10 minutes until soup thickens.
Stir in soy milk. Add cooked potato (I just microwaved mine, but feel free to cook however you want). Cut the Nacho cheese into inch cubes. Set aside about 1/5 of the cheese and add the rest to the pot. Drain the can of diced tomatoes and add. Return heat to medium to ensure the cheese melts throughout.
Preheat oven to 350 degrees. While the soup mixture is cooking, drain the Seitan (keeping about a cup of the broth around). Rip the seitan into small pieces, and saute with 1 T oil for texture.
Drain the Tofu Shirataku noodles. Dry them as mush as you can with a towel or paper towel. Put them in a bowl and microwave for 1.5 minutes. Use scissors to cut them up into small pieces. Add the slightly browned seitan, the extra broth and the chopped pepper to the bowl.
Take the soup mixture off heat. Add the entire contents of the bowl to the soup mixture. Mix and pour into a 9 X 13. Put the remaining cheese on top. Mix the remaining nutritional yeast and bread crumbs on top and bake at 350 degrees for 30 minutes.
Makes 8 servings out of the 9 X 13 casserole dish.
Number of Servings: 8
Recipe submitted by SparkPeople user SOMA2ZOOT.