Vegan One Pot Mushroom Tetrazzini

I made this tonight with oat milk, 1/4 tsp garlic powder instead of fresh, and shredded vegan parmesan instead of nutritional yeast. It was very easy and delicious! I used a mix of regular and whole wheat spaghetti. Loved the panko, cheese, and dried parsley mix topping! We don't have an oven safe pan so I cooked it in a large nonstick skillet then transferred to a 9x13 glass pan for the baking. It was so good that it tasted like it was from a high end vegan restaurant!

Eaten too fast to get a picture. Used a large cast iron and it turned out great. Pasta was a bit clumpy though. Add more liquid next time and maybe use a larger cooking vessel. Will definitely put in the rotation.

Not photogenic but yummy! Halved the recipe and did the whole thing in a cast iron pan.

This is soooo good! Going on regular rotation for sure. Quick, easy, cooks itself and tastes amazing 😁

This recipe is fantastic! I will be making it again and again, and my wife has been asking about what else we can use in place of mushrooms because she wants to eat it every day and doesn’t want to get bored

Didn’t have enough mushrooms so added some leftover cauliflower (and some additional water to cover). Absolutely delicious. Easy one pot dish. Would definitely recommend. Edit - have made to the recipe with right amount of mushrooms and no cauliflower. Nice but not as nice as with the cauliflower!