Vegan Seitan Tetrazzini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 344.4
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 372.6 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 18.9 g

View full nutritional breakdown of Vegan Seitan Tetrazzini calories by ingredient
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Main meal Main meal
Number of Servings: 8


    1/2 pound spaghetti
    1 pound seitan, cubed
    1 medium red bell pepper, chopped
    2 cups sliced mushrooms
    1-15 ounce can of vegetable broth
    4 ounces vegan cream cheese
    1/4 cup flour
    3 Tablespoons vegan parmesan cheese
    1/2 cup soy mozzarella cheese,grated
    1 Tablespoon vegetable oil


Preheat oven to 350 degrees. Cook pasta until al dente. While pasta is cooking, heat oil in a pan over medium heat. Add the peppers, mushrooms, and seitan. Saute until the vegetables soften and the seitan begins to brown, then take off the heat.

In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until combined and the sauce is thick and creamy. Take off the heat.

Grease a 9X9 baking dish. Combine the pasta, veggies, seitan, sauce, and 2 tablespoons of the parmesan cheese. Pour the mixture into the baking dish, top with the vegan mozzarella, cover and bake for 25 min.

When time is up, remove from the oven, top with rest of the parmesan and let cool for 5-10 minutes. Cut into squares to serve.

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LADYWATERS.

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