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This “tuna” casserole isn’t tuna at all. It’s actually Chickpea “Tuna” Casserole. It’s made with Daiya Cutting Board Cheddar Style Shreds, elbow noodles, unsweetened plant milk, mashed chickpeas and frozen peas. Panko bread crumbs, nutritional yeast and olive oil combine for the topping. Bake for 20-25 minutes.
Preheat oven to 400° F, and grease your casserole dish. Cook noodles according to package instructions. Drain, and add pasta back to the pan.
Drain and rinse your chickpeas. Using a fork, mash chickpeas, but leave some chickpeas whole. Season with salt & pepper.
Meanwhile, melt vegan butter in a medium sized sauce pan, and add in your onion. Cook until the onion becomes fragrant and translucent. Add in your minced garlic and flour, and cook for 1 minute stirring constantly.
Add in your plant milk, and mix thoroughly with a whisk. Bring to a simmer.
Once your plant milk has slightly thickened up, add in your vegan cheese. Still using your whisk, mix until the cheese has melted and becomes a nice thick cheese sauce. Once your cheese sauce is made, add in your peas and chickpeas, and mix to combine.
Add your cooked pasta into the sauce, and mix to combine making sure all the pasta is coated in your sauce. Add to your casserole dish.
In a small bowl combine your panko, nutritional yeast and olive oil, and sprinkle all over the top of the casserole.
Cook in the oven for 20-25 minutes or until the crumbs have slightly browned.
Thank you @PlantBasedJane for the recipe!
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