Mushroom Tetrazzini from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 281) by Richa Hingle

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  • Serves : 4

  • EYB Comments

    See recipe for nut-free, gluten-free, and oil-free variations. Can substitute sunflower oil or vegetable stock for safflower oil, water for vegetable stock, Italian seasoning for dried parsley, nutritional yeast for vegan Parmesan cheese, basil for flat-leaf parsley, and olive oil for vegan butter.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for nut-free, gluten-free, and oil-free variations. Can substitute sunflower oil or vegetable stock for safflower oil, water for vegetable stock, Italian seasoning for dried parsley, nutritional yeast for vegan Parmesan cheese, basil for flat-leaf parsley, and olive oil for vegan butter.

  • sherri_xcf6n4 on April 11, 2026

    Excellent! Doubled recipe and used soy curls. The veg broth was a hair salty, but def would make this again!

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