Vegan Chickpea 'Tuna' Casserole
Preparation
25 minutes
Cook
40 minutes
Serves
6
Ingredients
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10 ounces fusilli pasta
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3 tablespoons vegan butter
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1 small onion, diced
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1 rib celery, diced
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4 ounces mushrooms, sliced
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3 tablespoons flour
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2 ½ cups plain, unsweetened almond milk
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3 tablespoons Bragg nutritional yeast
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1 ½ teaspoons Old Bay seasoning
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½ teaspoon mustard powder
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1 ½ teaspoons salt, plus more to taste
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1 cup vegan shredded cheese
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1 14 ounce can chickpeas, drained and rinsed
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1 cup frozen peas, thawed
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½ cup panko crumbs
In this recipe:
- Preheat the oven to 375 degrees F. Grease a 9x13 casserole dish and set aside.
- Cook the pasta in a pot of boiling water according to package instructions until barely al dente.
- Melt the vegan butter in a large pot over medium heat. Add onion and celery and cook until the onion is soft and translucent, about 5-7 minutes. Add mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the almond milk and bring to a simmer. Cook until the sauce thickens, about 6-8 minutes.
- Once thickened, add the nutritional yeast, Old Bay, salt and pepper. Stir in the vegan cheese until melted. Gently mash the chickpeas with a fork; add to the sauce along with the peas. Add the pasta and stir to combine. Add to the prepared casserole dish.
- Top with evenly panko crumbs and bake until bubbling and the top is golden brown, about 25-30 minutes.
