Ingredients
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1/2 lb whole wheat spaghetti
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5 ounces vegan chicken, cubed (two pieces, can use more)
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8 ounces frozen chopped broccoli
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2 cups vegetable broth
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4 ounces vegan cream cheese
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1/4 cup flour
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3 tablespoons nutritional yeast
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1 tablespoon olive oil
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2 medium red bell peppers, chopped
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2 cups fresh portabella mushrooms, cubes
Instructions
- 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 9x9 pan.
- Bake for 25 minutes.
- Let cool for 5-10 minutes to set up.
- Enjoy with some garlic bread!