Mock Chicken Tetrazzini


12 ounces rotini pasta
1 tbsp vegetable oil
1 medium onion, sliced
4 cups mushrooms, sliced
3 cloves crushed garlic
1 package mock chicken strips
1 cup frozen peas
¼ cup nutritional yeast flakes


2 cups low sodium vegetable stock
2 tbsp vegetable oil
2 tbsp flour
2 tbsp Worcestershire sauce
3 tbsp white wine vinegar
300g silken soft tofu
1 tsp iodized table salt
¼ tsp marjoram
½ tsp ground rosemary
¼ tsp ground nutmeg
½ tsp ground pepper


Cook pasta until al dente. While pasta is boiling, heat oil in a saucepan over medium high heat. Sauté onions for 5 minutes, then add mushrooms and cook for another 5 minutes, stirring occasionally. Add garlic near the end of the cooking time to avoid burning. Set mixture aside.

Using the same saucepan, combine stock and vegetable oil. Sprinkle the flour into the stock gradually over medium heat until flour is completely mixed in. Stir constantly until sauce thickens to a creamy consistency. Remove from heat and add remaining ingredients, stirring until combined. Blend sauce mixture in a food processor until smooth.

Mix the drained pasta, cooked mushrooms and onions, the mock chicken and the peas with the sauce in the original saucepan. Spoon into a greased casserole dish. Sprinkle nutritional yeast evenly across the top and bake at 375 degrees for 20 minutes.