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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Jaffar Yusuf
[email protected]I followed the recipe exactly and it turned out terrible.
Malouda Mopanne
[email protected]I found this casserole to be too mushy.
Mekhi Dobson
[email protected]This casserole is a bit bland for my taste.
Borhan Benarab
[email protected]I love that this casserole is vegan and gluten-free.
Bright Tetteh
[email protected]This casserole is a great make-ahead meal.
sakir bhai
[email protected]I made this casserole in a slow cooker and it turned out perfectly.
Timothy Christians
[email protected]This casserole is a great way to use up leftover vegetables.
Sarah Quddusi
[email protected]I added some chopped fresh dill to this casserole and it was delicious.
Mohammad Manchur
[email protected]This casserole is a great source of protein and fiber.
Neshun Woods
[email protected]I love the crispy breadcrumb topping on this casserole.
Yoyal praja
[email protected]This is a delicious and easy-to-make casserole that's perfect for a weeknight meal.
SpAgOoTiE MeRzOn
[email protected]I've made this casserole several times and it's always a crowd-pleaser.
Maqsood Begam
[email protected]This casserole is a great way to get your kids to eat their veggies.
Tiffany Meadows
[email protected]I love tuna casseroles and this vegan version is just as good as the original. Highly recommend!
paul collins
[email protected]I followed the recipe exactly and it turned out perfectly. Will definitely be making this again!
Bidhayak Yadav
[email protected]I'm not vegan, but this casserole was so delicious that I didn't miss the meat at all.
Delia H. Goncalves
[email protected]This casserole was an absolute hit with my family! The flavors were perfectly balanced and the texture was spot-on.