Vegan Whole Turkey
A pleasing presentation is a big part of holiday celebration, and our “bird” has a beautiful table appearance, as well as a delicately subtle flavor and texture that will have everyone asking for seconds.
Vegan Turkey Tetrazzini
3 cups Vegan Whole Turkey Diced • 14 oz Dried Spaghetti • 1 oz Dried Porcini Mushroom • 2 cloves Sliced Fresh Garlic • 8 oz Sliced Assorted Fresh Mushrooms • 200 ml White Wine • 500 ml Double Cream • 6 oz Grated Parmesan Cheese • 1 tbsp. Olive Oil • 1 pinch Salt • 1 pinch Black Pepper Powder
Preheat over to 350F. Cook spaghetti according to packet instruction then drain. Soak porcini mushroom in hot water for a few minutes, and then strain and chop into small pieces. Retain the soaking liquid.
In a large pan, brown the turkey with olive oil, add garlic, porcini mushroom, and fresh mushrooms. Add soaking liquid and white wine, simmer for 5 minutes. Add double cream and bring to the boil, then remove from heat. Mix in spaghetti, basil and three quarters of parmesan cheese and toss well.
Transfer to an ovenproof dish, sprinkle the remaining parmesan cheese and bake until golden and crispy. Serve immediately.