Mock Tuna Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound fusilli pasta or elbow macaroni
  • ½ cup nutritional yeast
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 cup celery, chopped
  • 2½ cups chopped mushrooms (portobello, white or Cremini or a combination of all)
  • 3 cloves garlic, chopped
  • ½ cup vegetable broth for sautéing plus 1½ cups
  • 2 cups non-dairy unsweetened milk (soy or almond)
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper (or more to taste)
  • 2¼ cups of cooked chickpeas (aka garbanzo beans)
  • 1 cup frozen peas, thawed
  • 3 tablespoons chopped fresh parsley (or more to taste)
  • ¼ - ½ cup breadcrumbs for topping (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling water, cook pasta 2 minutes less than package instructions. It will be slightly undercooked. Drain. In a large bowl, toss the pasta with the nutritional yeast and ¼ teaspoon salt and some fresh black pepper.
  3. Heat ½ vegetable broth over medium heat. Add onion, leeks and mushrooms and cook until soft about 5-7 minutes. Add the garlic and cook until fragrant and soft another 2 to 3 minutes.
  4. Add flour and whisk to coat onion mixture. Slowly whisk in broth, then milk.
  5. Cook, stirring constantly until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 6-8 minutes.
  6. Stir in salt, pepper, peas, chickpeas and fresh parsley.
  7. Add the mixture to the bowl of pasta. Transfer chickpea mixture to a 9-by-13-inch baking dish and top with breadcrumbs. Bake until sauce is bubbling and crust is golden about 20-25 minutes.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/plant-strong-diet/