Vegan "Tuna" Casserole Recipe

This Delicious Dish Gives You a New Reason to Try a Vegan Diet!

Sep 30, 2007 Christie Gray

For so long comfort food has been rich, creamy and full of animal products. However, this recipe shows that it's possible to retain to "comfort" as a vegan!

Are you Vegan? Or thinking about becoming Vegan? It might not be as hard as you think! There are many products readily available, including Vegan Cheese, Vegan meat alternatives, vegan baking products, even vegan jerky. You can find tofu alternatives for thanksgiving meals, and many natural health food stores will have a wide range of products for sale for your new diet.

There are many reasons to switch to a vegan diet, ranging from animal welfare to a desire to lose weight. Whatever your reason, you can still eat well!

You will need to monitor your intake of vitamins and minerals, and ensure you are meeting caloric requirements. Talk to a nutritionist if you need some guidance!

You don’t need to give you your traditional comfort foods (creamy sauces, rich desserts), but you can look forward to the decrease of calories and fats. This casserole can show you how you can still have traditional comfort foods!

Tuna Macaroni Casserole

Ingredients:

  • 1 medium onion, chopped
  • 2 stalks chopped celery
  • 2 slice Portobello mushrooms
  • 4 tablespoon vegan margarine
  • 1 teaspoon soy sauce
  • 1/4 cup flour
  • 2 cups veggie broth
  • 1-1/2 cups unsweetened soy milk
  • 2 teaspoon lemon juice
  • 1 cup canned chickpeas, drained and mashed
  • 1/2 cup crushed potato chips plain
  • 8 oz. Macaroni pasta

Directions:

  1. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender then turn off heat.
  2. In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes to make a roux. Start adding the broth slowly, continuously whisking and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika. Add the mashed chickpeas a spoonful at a time to ensure even distribution through sauce.
  3. Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
  4. Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

Serves 8!

This is one example of how easy it is adopt your daily recipes to a vegan lifestyle! Experiment and find your new favourite comfort food today!

The copyright of the article Vegan "Tuna" Casserole Recipe in Vegetarian Cuisine is owned by Christie Gray. Permission to republish Vegan "Tuna" Casserole Recipe in print or online must be granted by the author in writing.
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