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Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian)

This vegan mushroom tetrazzini is packed with fresh mushrooms, a thick creamy sauce, and seasoned breadcrumbs to top. Easily vegan, and will be loved by everyone at your table.

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This absolutely creamy and luxurious mushroom tetrazzini is a plant-based take on the classic turkey tetrazzini. Hearty pasta is twirled through a thick creamy mushroom sauce and topped with seasoned breadcrumbs and herbs. A great dish for when you have an abundance of mushrooms on hand, or great to make as an awesome meatless holiday side dish!

This Mushroom Tetrazzini is:

  • Creamy
  • Bright
  • Herby
  • Packed with flavor
  • Thick and creamy
  • Loaded with vegetables
  • Hearty and delicious
  • Vegan, vegetarian, dairy-free… the whole 9 yards

I ate classic turkey tetrazzini quite a bit as a child- its one of my dad’s favorites! As an adult, I’ve skipped the meat in this version but still kept a lot of the classic flavors and tastes of the traditional dish. This mushroom tetrazzini is a delicious vegan comfort food recipe. A creamy, hearty, flavorful bowl of veggie pasta?  Sign me up!

What’s In This Mushroom Tetrazzini?

Make Tetrazzini Dairy Free for a Healthy Version

This dairy free tetrazzini is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

Vegan Tetrazzini to Rule them All (AKA vegans and non-vegans alike)

I love that this mushroom tetrazzini is easily vegan. Just sub out the dairy and voila, you have an easy 100% plant-based dish!   Make sure the yogurt is plain and unsweetened.  You don’t want to accidentally use vanilla in there!  Coconut yogurt and soy yogurt are both delicious options, use which ever you prefer.
The flavor in this dish is absolutely insane – its creamy and thick, earthy from the mushrooms, tangy from the yogurt, and super savory from the breadcrumbs!  And the fresh herbs make this dish pop.  I love throwing a cup of fresh parsley in this pasta right before serving.  The heat from the pasta will wilt the parsley a little bit, but you still get that bright crunch.

How Do I Make Dairy Free Mushroom Tetrazzini?

  1. Cook spaghetti according to package instructions, drain and set aside.
  2. In a large pot heat the olive oil over low heat. Saute the onions and garlic for 5 minutes until the veggies begin to soften. Add the mushrooms and saute for an additional 5 minutes.
  3. Add the butter and flour to make a roux and stir into the vegetables to thicken. Stir in the almond milk and Greek yogurt and stir to combine. Sauce should be thick and creamy. Add salt and pepper to taste.
  4. Toss the spaghetti, parsley, and 3/4 cup of the breadcrumbs into the sauce, and stir well to combine. Top with the remaining breadcrumbs and serve!

So needless to say, this vegan mushroom tetrazzini got a 10/10 on our homestead! It was loved by all, and believe me, didn’t last long! Normally a large pasta recipe like this will last us a few days for dinner… but it was so good we ate pretty quickly.

Dietary Modifications

While this is vegan, you can totally use a regular unsweetened dairy yogurt if you eat dairy.

And if you are gluten-free, just make sure you use a gluten free pasta choice, and make sure to check those breadcrumbs too.  Also use a almond or coconut flour instead of the regular all purpose for the roux!

Get the Same Ingredients for this Dairy Free Vegan Tetrazzini with Mushrooms Recipe!

As always if you make this creamy mushroom tetrazzini (vegetarian or vegan), be sure to leave me a comment, rate this recipe, and tag me@theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Creamy Mushroom Tetrazzini

The Herbeevore
This meatless mushroom tetrazzini is packed with fresh mushrooms, a thick creamy sauce, and seasoned breadcrumbs to top. Vegetarian or vegan, perfect for anyone at your table.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Pasta
Cuisine American, Italian
Servings 8
Calories 170 kcal

Ingredients
  

Instructions
 

  • Cook spaghetti according to package instructions, drain and set aside.
  • In a large pot heat the olive oil over low heat.  Saute the onions and garlic for 5 minutes until the veggies begin to soften. Add the mushrooms and saute for an additional 5 minutes.
  • Add the butter and flour to make a roux and stir into the vegetables to thicken.  Add the almond milk and Greek yogurt and stir to combine. Sauce should be thick and creamy.  Add salt and pepper to taste.
  • Toss the spaghetti, parsley, and 3/4 cup of the breadcrumbs into the sauce, and stir well to combine.   Top with the remaining breadcrumbs and serve!

Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 12gFat: 5gSaturated Fat: 1gCholesterol: 4mgSodium: 221mgPotassium: 382mgFiber: 2gSugar: 6gVitamin A: 677IUVitamin C: 13mgCalcium: 195mgIron: 2mg
Keyword mushroom tetrazzini, mushroom tetrazzini vegetarian, vegan mushroom tetrazzini, vegetarian holiday side dishes
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Holiday Recipes, Italian, Low Sodium, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

8 Comments

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  5. Katie Leigh

    5 stars
    Fantastic Meal! If you’re wondering if you should make this tonight – wonder no longer!
    I made this tonight for my omni bf and I and we both devoured it and then had another plate. I made it Vegan – I used Silk Yogurt and had to sub broccoli for peas because I didn’t have them but WOW – delicious, crazy fast to make and satisfying.

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