The Future Is Now (constintina) wrote in vegancooking,
The Future Is Now
constintina
vegancooking

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Creamy Tuna Noodle Casserole!

ZOMG Tuna Noodle Casserole!

A product of experimentation...and it was delicious! All three others who ate it (including two carnivores) raved as well.

8 oz elbow macaroni
1 Tablespoon olive oil
1 medium onion, chopped
10 oz cremani (“baby bella”) mushrooms, chopped
1 stalk celery, diced (I didn’t actually use this, but i cursed myself for being celery-less and will use next time)
1 T tamari/soy sauce/bragg’s
3 T margerine
1/4 cup flour
2 Cups vegetable broth
1 1/2 Cups rice (or soy, or w/e) milk
1/4 cup nutritional yeast
1 T lemon juice
1 t paprika
1 t salt
1/2 t pepper
2 15 oz cans garbanzo beans
2 T kelp granules (or to taste)
1/2 cup green peas
bread crumbs

Preheat oven to 375 and grease an 8” x 12” pan. Prepare macaroni as directed, drain, put back in pot and set aside. Heat oil in pan, add onions and mushrooms (and celery). When most of the water has cooked out of the mushrooms, add soy sauce, saute another minute or so, and set aside. Mash chickpeas with kelp granules and set aside. Melt margarine in pan and whisk in flour til well incorporated and thickened. Continue to heat and whisk and slowly add broth. bring to boil. slowly add milk, whisking all the while. add nutritional yeast and whisk well, then add lemon juice, paprika, salt and pepper and mix well. slowly add vegetable mixture, mix well. Slowly add chick pea mixture, blending very well. Add peas, mix well. Dump all this into the pot with your macaroni and mix well. Scoop/pout it all into your pan, cover and bake for 15 min. Remove, uncover, sprinkle with bread crumbs (and maybe mist with oil) and return to oven for another 5-10 minutes. Serve hot.
Tags: comfort food, substitutes-meat-tuna fish
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