Ingredients
-
1
-
2
-
10
-
4
-
1
-
1/4
-
2
-
1 1/2
-
2
-
1
-
1/2
-
1/2
-
8
-
-
Directions
Vegan tuna Mushroom Casserole, I was in the mood for the tuna casseroles that I had as a kid Now that I’m vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein , My household cannot get enough though Ive tweaked the recipe for our taste, we buy the pea protein tuna, and substitute asparagus for the mushrooms as my daughter and I hate em I also add some nooch to the recipe I make double batches and its still gone in two days lol, This recipe was okay It certainly didn’t taste anything like tuna noodle casserole I added a ton of Old Bay (to maybe add more of a seafood flavor), as well as doubled the amount of noodles to make it more of a casserole consistency as it had a lot of extra liquid I also ended up adding a little sriracha which actually made it taste pretty good For the sake of not adding extra calories, I did not add the fried onions of potato chips, so I’m sure that would have been tasty I would suggest lowering the amount of liquid added, as well as add some extra spices to add some more flavor I definitely recommend adding just a little sriracha
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Steps
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1
Done
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Preheat Oven to 350 Degrees F and Prepare an 8x8" Glass Baking Dish With a Quick Spray of Cooking Oil. |
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2
Done
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Heat 1 Tablespoon Vegan Margarine in a Pan. Add Onion, Celery and Mushrooms and Saute For a Few Minutes. When Mushrooms Give Off Liquid, Add Soy Sauce. Keep Cooking Until All Vegetables Are Tender, Turn Off Heat. |
|
3
Done
|
in a Medium Soup Pot, Melt the Remaining 3 Tablespoon Vegan Margarine Over Low Heat. Stir in the Flour and Whisk For a Few Minutes. It Will Get Thick. Start Adding the Broth Bit by Bit, Whisking All the While and Bring to a Boil. Add the Soymilk Little by Little and Continue to Stir and Simmer. Add the Mushroom/Celery/Onion Mixture and Lemon Juice. Season With Salt, Pepper and Some Paprika. Add the Mashed Chickpeas a Spoonful at a Time to Break It Up Evenly Throughout the Sauce. |
|
4
Done
|
Cook Pasta Until Al Dente, Approximately 9 Minutes. Drain and Return It to the Pot. Add the Mushroom Sauce to the Pasta and Stir Gently to Combine. Transfer the Mixture to the Baking Dish. Cover Tightly With Foil and Bake For 15 Minutes. Uncover the Dish and Sprinkle Crushed Chips and French Fried Onions on Top and Bake For Another 5-6 Minutes or So or Until the Top Is Browned and Crispy. |
