Made mushroom tetrazzini last night for my non-vegan adult son’s birthday and he inhaled it, it’s so good.

Here’s how I made it last night:

• 24 oz. button mushrooms, sliced  
• 2 oz diced onion  
• 6 tsp. minced garlic  
• 2 tbsp. white wine vinegar  
• 8 cups vegetable stock  
• 8 oz raw spaghetti  
• 6 oz soy curls  
• 1 1/2 cups frozen peas  
• 1 1/2 tsp. Himalayan salt  
• 1/2 tsp. freshly ground black pepper  
• 1/4 cup panko bread crumbs  
• 1/2 cup nutritional yeast  
• Crushed red pepper

DIRECTIONS:  
1. In a large pot over medium heat, fry the mushrooms and onions for 4-6 minutes, or until the mushrooms darken in color. Stir in the garlic, allowing the flavors to meld for 1 minute.  
Drizzle the vinegar over everything in the pot, and stir for 2-4 minutes until all of the excess liquid has reduced.  
2. Pour in the vegetable stock and dry soy curls, and bring the pot to a boil while stirring. Once the stock is boiling, add the spaghetti, whole or broken in half. The spaghetti strands should be fully submerged in the stock. Cook the spaghetti, stirring at regular intervals, until the strands have just about reached the desired level of doneness. Stir in the frozen peas, and cook for an additional 2 minutes. The pasta should be cooked to your liking, and the peas thawed and heated all the way through.  
3. Without draining the pasta, add the salt, pepper, bread crumbs, and yeast to the pot, string to combine  
4. Spoon the spaghetti and sauce into serving bowls, and garnish with crushed red pepper, if desired, before serving.

I typically add 1/4 cup of cilantro or Italian parsley at the end with the spices, but I didn’t have either last night and didn’t want to go to the store.

Changed up my mushroom tetrazzini recipe tonight