Before I went vegan, Tuna noodle casserole use to be one of my favorite dishes. My mom always made it for me when I came home from college. I’ve finally found the perfect way to make this dish vegan. I’m excited to share this with you!
- 1 can white beans drained and rinsed
- 1/2 nori sheet
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tsp coconut oil
- 1/2 cup nutritional yeast
- 1/2-1 cup non-dairy milk
- 1 tbs old bay
- 8 oz of sliced mushrooms
- Salt and pepper to taste
- 1 can of chickpeas drained and rinsed
- 1 lb pasta of choice (my favorite is bowtie!)
- 1 cup of frozen peas
Some versions of this classic dish are topped with bread crumbs, or crackers. Feel free to add those things if you’d like. Ive also added half a cup of frozen corn to this recipe
- Preheat your oven to 350 degrees Fahrenheit.
- Cook pasta according to package directions. Cook al dente because the pasta will continue to cook in the oven.
- Add your mushrooms to a medium pan on medium high heat. Allow to cook down until mushrooms have released all of their water and have browned a bit.
- While your mushrooms and/or pasta are cooking, add all of the sauce ingredients, and starting with 1/2 cup of nondairy milk, to a blender and blend until smooth. Sauce should be the consistency of pancake batter thin as necessary with additional nondairy milk. Sauce should also be relatively salty because it will flavor the entire dish.
- In a small bowl using a fork or a potato masher, mash chickpeas until mostly broken and flaky.
- In a casserole dish, combine the cooked pasta, mushrooms, frozen peas, chickpeas and sauce. Mix well and cover with aluminum foil.
- Bake 20 minutes covered and 5-10 minutes uncovered until golden brown.
Let me know what you think and if you give this recipe a try!