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Gluten-free Tetrazzini

Christy Morgan
  • minutes
  • Serves

INGREDIENTS

1 16 ounce package

brown rice spaghetti

2 tbsp

flax meal

2 tbsp

tamari

1 tbsp

white miso

1 tbsp

Dijon mustard

2 tbsp

lemon juice

2 tbsp

mirin or dry white wine

1 tsp

dried thyme

garlic powder

1 cup

pasta cooking water

1 cup

unsweetened almond milk

1/2 cup

nutritional yeast

1 14 ounce can

artichoke hearts, drained and chopped

1/2 cup

frozen peas, defrosted (optional)

1/2 cup

chopped parsley

3 tbsp

high heat oil

1/4 cup

brown rice flour

Paprika or breadcrumbs