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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.6
  • Total Fat: 6.6 g
  • Cholesterol: 4.9 mg
  • Sodium: 380.2 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 19.1 g

View full nutritional breakdown of Tetrazini calories by ingredient
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This recipe was inspired from www.epicureanvegan.com. This recipe was inspired from www.epicureanvegan.com.
Number of Servings: 8


    1 lb. Spaghetti, broken in half
    1 Tbl. Olive Oil
    1 Red Pepper, diced
    1/2 Onion, diced
    1 C. Flour
    4 C. Non-Dairy Milk
    1/2 C. Nutritional Yeast
    1/2 Tbl. Onion Powder
    1/2 tsp. Garlic Powder
    1/2 tsp. Salt
    1/2 C. Parmezano Cheeze


Preheat oven to 350.
Cook the spaghetti according to package instructions. Drain and transfer to a large bowl.
Meanwhile, in a large skillet, heat the oil and saute the onions and bell pepper until tender.
Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the vege mixture. Add the remaining 2 cups of milk. Constantly stir it as it will begin to thicken and bubble within a couple of minutes. (If you want to add other stuff...this is the time. You can add tofurkey, hot dogs, peas, chickpeas, etc.)
Combine it with the spaghetti.
Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!

Serving Size: Makes 8 2 oz. Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JHCCKKM.

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