Prep 10 mins
Cook 20 mins
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.
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 10 ounces baby portabella mushrooms, sliced
- 4 tablespoons vegan margarine
- 1 teaspoon soy sauce
- 1⁄4 cup flour
- 2 cups vegetable broth
- 1 1⁄2 cups plain soymilk
- 2 teaspoons lemon juice
- 1 cup canned chick-peas, drained and mashed
- 1⁄2 cup plain potato chips, crushed
- 1⁄2 cup French-fried onions
- 8 ounces fusilli
- Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
- 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.
- 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.
- 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.
Bomb Diggigy! Me and my fiance really liked this and ate it all in just two meals. Nice and easy to make to. I'm typically not that good at cooking. I did add some nutritional yeast to the sauce though on my fiance's suggestion.
There is nothing of a seafood taste to this dish so I would take "tuna" out of the name. Plus, there is too much liquid to call it a casserole. And the "mashed" chick peas did not mix with the rest of the ingredients - you could taste them and feel them in your mouth. Maybe hummus would work better. It wasn't flavorful enough for all that work. The fried onion/potato chip topping, although packing a huge calorie and fat punch, was the best part, but didn't make the recipe climb out of just 'ok.' I would pass on this one.
Yummy! The casserole lasted my husband and I 3 dinners! The repeated baking dried it out somewhat but still yummy. It's perfect for us -- I am a mushroom fan and my husband a chickpea fan. I didn't have fusilli, so I used elbow macaroni. I also added nutritional yeast flakes.