Vegan Chickpea Tuna Casserole
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Vegan Chickpea Tuna Casserole
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This super nostalgic dish is one of Eddie's childhood favourites: creamy sauce, tender noodles, and a crispy crust for the ultimate comfort meal.
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Ingredients
For the casserole
- 3 cups bowtie noodles 280 g/10 oz
- 1 cup frozen peas 250 mL/150 g
For the Roux
- 2-3 tbsp vegan butter or neutral flavoured vegetable oil
- 1 onion ~100 g/4 oz, diced, small
- 2 ribs 90 g/3 oz celery, diced
- 1/4 cup all-purpose flour can sub tapioca or cornstarch
- 1 1/2 cups broth or pasta water + bouillon
- 1 tbsp mushroom broth powder can omit if using seasoned broth or bouillon
- 3 tbsp nutritional yeast
- 1 tsp Old Bay seasoning can add whatever spices/herbs you have if you don't have this
- 2 tbsp nori cut into small slivers
- 1 cup vegan cheese
- 2 cups soy milk can sub any milk alternative
- 1/2 tsp kosher salt you can add more, the sauce needs to be salty enough to carry the pasta
- 2 cups chickpeas cooked
- 1/2 saltines I also like panko crumbs or potato chips!, for the crust
Instructions
- Preheat your oven to 190C (375F)
- Cook your pasta noodles to a fairly firm al-dente, as the noodles will continue to cook when you bake. Blanch your peas when your noodles are al dente, heat through for a couple minutes, then drain and set aside.
- In a pot over medium heat, prepare the creamy sauce by melting the butter, then sauteing your diced onion and celery until tender and the onion is translucent.
- Add the flour and mix to create the roux. Add a splash of water (or broth) to loosen the mixture and allow the flour to thicken.
- Stir in the remaining water, then mix again to incorporate the flour mixture.
- Once fully incorporated, add the mushroom broth powder (omit if using broth), nutritional yeast, Old Bay seasoning, nori slivers, and vegan cheese.
- Once the cheese has melted down, stir in the soy milk and heat through until thickened.
- Taste and season with salt. The sauce should be well seasoned because it has to carry the seasoning for the pasta as well.
- Flake your cooked chickpeas with a fork, you can leave some (or all whole) if you like, but flaking adds a bit of that tuna-like texture.
- In a 9x13 casserole pan, combine the cooked pasta, peas, chickpeas, and sauce and stir to coat the noodles completely.
- Top with crushed saltines, crushed potato chips, or panko crumbs to make a crust, and spread out evenly.
- Bake for 30 minutes until bubbling and top of crust is golden brown.
- Remove and serve!
Notes
- To make this gluten-free, replace the noodles with your favourite gluten-free pasta, and sub out the flour for tapioca starch or cornstarch.
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