Dairy-Free Turkey Tetrazzini

Instructions

1. Step 1

   Gather the ingredients and preheat the oven to 375 F.

2. Step 2

   Lightly oil a medium-sized casserole dish and set aside.

3. Step 3

   In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onion once hot. Stirring occasionally, cook the onions until they are translucent, about 6 minutes.

4. Step 4

   Add the mushrooms, cooking until just soft, about 3 minutes.

5. Step 5

   Stir in the wine and fresh thyme and cook until all of the wine has been absorbed.

6. Step 6

   Add the turkey, remove from heat, and cover until ready to assemble the tetrazzini.

7. Step 7

   Meanwhile, boil a large pot of salted water. Once the water is at a rolling boil, add the pasta and cook until just al dente.

8. Step 8

   Drain, toss with a small amount of oil, and set aside.

9. Step 9

   Make the sauce. In a heavy-bottomed skillet, heat the remaining olive oil over medium heat. Whisking constantly, add the flour and cook until the mixture gives off a slightly toasted aroma, about 1 to 2 minutes.

10. Step 10

    Gradually add the soymilk to the pan, stirring constantly. The mixture will bubble and fizzle, but this is normal. Add the salt and cook until the mixture is thickened slightly.

11. Step 11

    In the prepared dish, toss the pasta with the onion-mushroom mixture and half of the sauce.

12. Step 12

    Pour the remaining sauce over the casserole, sprinkle with nutritional yeast if desired and bake until browned and bubbly, about 35 minutes.

13. Step 13

    Serve hot, garnishing with fresh thyme or parsley if desired.