Veggie Tetrazzini

• ¹⁄₂
  
  lb whole wheat spaghetti
  
• 5
  
  ounces vegan chicken, cubed (two pieces, can use more)
  
• 2
  
  medium red bell peppers, chopped
  
• 2
  
  cups fresh portabella mushrooms, cubes
  
• 8
  
  ounces frozen chopped broccoli
  
• 2
  
  cups vegetable broth
  
• 4
  
  ounces vegan cream cheese
  
• ¹⁄₄
  
  cup flour
  
• 3
  
  tablespoons nutritional yeast
  
• 1
  
  tablespoon olive oil
  

directions

• Cook spaghetti until al dente and drain.
• While spaghetti is cooking, saute the veggies and vegan chik’n in olive oil until tender.
• While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
• When everything is all cooked, stir everything together and pack into a greased 9×9 pan.
• Bake for 25 minutes.
• Let cool for 5-10 minutes to set up.
• Enjoy with some garlic bread!