Vegan Tuna Casserole
If you are missing eating tuna, well this vegan version of tuna casserole is a fulfilling and satisfying casserole you will want to make again and again; it is filled with mushrooms, Garbanzo beans, and green peas with creamy cashew sauce.
Ingredients
Cream Cashew Sauce:
- 3 oz. cashew unsalted
- 2-3 cups almond milk unsweetened, or any unsweetened plant-based milk
- 1 1/2 tbsp Kelp powder or granules, optional; for a seafood flavor
- 1 tsp onion powder
- ½ tsp black pepper freshly ground
Mushroom "Tuna" Filling:
- 8 oz. mushroom sliced, any kind of mushroom
- 1½ cups pasta elbow, vegan
- 2 1/2 cups yellow onion finely chopped
- 3-4 cups Garbanzo beans drained
- 2-3 cups green peas thawed
Instructions
- Preheat the oven to 375°F and lightly grease the casserole dish.
To make creamy cashew sauce:
- Using a blender, pulse the almond milk, cashews, Kelp powder, onion powder, and black pepper until smooth. Set them aside.
To make "tuna" filling:
- In a saucepan over medium-high heat, cook the pasta according to the package directions. Remove from the heat and drain.
- Meanwhile, in a skillet, saute the onion and mushrooms for 5-6 minutes or until lightly brown. Add a little amount of water, if needed.
- Into the cooked drained pasta, combine the sauteed mushrooms and the green peas. Set aside.
- Mash the Garbanzo beans using a blender until mushy but not too mushy; add them to the pasta mixture.
- Add the creamy cashew sauce to a pasta mixture. Mix well until everything is incorporated.
It's baking time!
- Transfer the pasta mixture to a prepared greased casserole dish and bake for 45 minutes or until everything is golden brown.
- Served and enjoy!
Nutrition
Calories: 1913kcalCarbohydrates: 276gProtein: 94gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 27gSodium: 2534mgPotassium: 5348mgFiber: 78gSugar: 77gVitamin A: 3965IUVitamin C: 179mgCalcium: 1211mgIron: 57mg
Tried this recipe?Let us know how it was!