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.
Provided by kimmouse
Categories Vegan
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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Mohamed bedel
[email protected]This casserole is a great comfort food.
Nauman Fazal ur Rehman
[email protected]This recipe is a lifesaver for busy weeknights.
Michaela M
[email protected]This casserole is a great way to use up leftover vegetables.
Jevan Hier
[email protected]I'm a big fan of this recipe. It's easy to make, and it's always a crowd-pleaser.
James Murphy REALTOR
[email protected]This casserole is a great comfort food. It's perfect for a cold winter night.
Raymond Hutcherson
[email protected]I love that this recipe is so versatile. I've made it with different types of vegetables, and it's always delicious.
Milja Kekkonen
[email protected]This casserole is super easy to make, and it's always a hit with my family and friends.
Leila Wade
[email protected]This casserole is a great way to sneak vegetables into my kids' diet. They love the creamy sauce and the crispy breadcrumb topping.
Atis Ohun
[email protected]This recipe is a great starting point. I added some additional spices, and it was even better.
Binoy baroy
[email protected]I love the crispy breadcrumb topping on this casserole. It adds a nice texture and flavor contrast.
rick9482
[email protected]I'm not a vegan, but I really enjoyed this casserole. It was hearty and flavorful, and I didn't miss the meat at all.
Frances Fagg
[email protected]This casserole is a great way to use up leftover veggies. I added some chopped carrots and celery, and it was delicious.
Paras Nayak
[email protected]I followed the recipe exactly, and my casserole turned out perfectly. I highly recommend this recipe!
Fatma Elmahdy
[email protected]This casserole is so creamy and flavorful. I couldn't believe it was vegan!
Mo Moj
[email protected]I love that this recipe is vegan. It's a great way to get my kids to eat more vegetables.
WILLBERT PASIRA
[email protected]This recipe is a lifesaver for busy weeknights. It's so easy to make, and it's always a crowd-pleaser.
Junior Rantlheng
[email protected]I've made this casserole twice now, and each time it's come out perfectly. It's a great option for a quick and easy weeknight meal.
MOGALE JOHANNES
[email protected]This vegan tuna mushroom casserole was a hit with my family! The texture was spot-on, and the flavor was incredibly savory. I loved the addition of the mushrooms, which added a nice umami flavor.