Friday, October 26, 2007

Vegan Tuna Noodle Casserole!

I made it!

8 oz elbow macaroni
1 Tablespoon olive oil
1 medium onion
10 oz cremani (“baby bella”) mushrooms
1 stalk celery (I didn’t actually use this, but if I’d had it I would have)
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, sautee another minute or so, and set aside. Mash chickpeas with kelp granules and set aside. Melt margerine 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/pour it all into your pan, cover and bake for 15 min. Remove, uncover, sprikle with bread crumbs (and maybe mist with oil) and return to oven for another 5-10 minutes. Serve hot.

1 comment:

kbw said...

I first made this maybe two years ago? I was craving that wonderful mouth feel from the Stouffer's of my youth (my mother only reheated food ...) but we vacillate between veganism / vegetarianism. Either way, I first made a recipe using tempeh and the tempeh was just too strong. Then I found yours and, a la Goldilocks, it was Just Right. We love using really salty crumbled potato chips on top, and my 7 year-old likes using those fried onions. Thanks for posting this!