The Complete Idiot's Guide to Dairy-Free Eating by Liz Scott

Author:Liz Scott
Language: eng
Format: epub
Publisher: DK Publishing
Published: 2010-03-01T05:00:00+00:00

Yield: 4 servings

Prep time: 15 minutes

Cook time: 40 to 50 minutes

Serving size: 1½ cups

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch casserole with dairy-free margarine.

2. In a nonstick skillet over medium heat, heat 1 tablespoon margarine and olive oil. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 or 4 minutes or until lightly golden. Add garlic and cook 1 more minute.

3. In a large saucepan over low heat, heat Beautiful Béchamel until warmed but not boiling. Stir in turkey, sherry vinegar, and cooked mushrooms. Add cooked spaghetti, and toss to coat. Transfer to the prepared casserole.

4. In a small bowl, stir together 2 tablespoons melted margarine, breadcrumbs, vegan Parmesan cheese, and parsley. Sprinkle topping evenly over casserole.

5. Bake for 30 to 40 minutes or until edges are bubbly and crumb topping is golden. Remove from the oven and allow to rest for 10 minutes before serving.

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