Vegan "tuna" Mushroom Casserole
photo by kimmouse
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 10 ounces baby portabella mushrooms, sliced
- 4 tablespoons vegan margarine
- 1 teaspoon soy sauce
- 1⁄4 cup flour
- 2 cups vegetable broth
- 1 1⁄2 cups plain soymilk
- 2 teaspoons lemon juice
- 1 cup canned chick-peas, drained and mashed
- 1⁄2 cup plain potato chips, crushed
- 1⁄2 cup French-fried onions
- 8 ounces fusilli
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe was okay...It certainly didn't taste anything like tuna noodle casserole. I added a ton of Old Bay (to maybe add more of a seafood flavor), as well as doubled the amount of noodles to make it more of a casserole consistency as it had a lot of extra liquid. I also ended up adding a little sriracha which actually made it taste pretty good. For the sake of not adding extra calories, I did not add the fried onions of potato chips, so I'm sure that would have been tasty. I would suggest lowering the amount of liquid added, as well as add some extra spices to add some more flavor. I definitely recommend adding just a little sriracha.
-
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.
RECIPE SUBMITTED BY
I make handcrafted jewelry and accessories:
www.devilandmouse.com