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    You are in: Home / Recipes / Vegan "tuna" Mushroom Casserole Recipe
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    Vegan "tuna" Mushroom Casserole

    Average Rating:

    3 Total Reviews

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    • on January 02, 2009

      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.

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    • on November 17, 2008

      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.

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    • on March 06, 2008

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    Nutritional Facts for Vegan "tuna" Mushroom Casserole

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.2
     
    Calories from Fat 21
    20%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 225.2 mg
    9%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 2.9 g
    11%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    vegan margarine

    vegetable broth

    French-fried onions

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