VEGGINIZED "TUNA" NOODLE

The other day on my daily phone call with my best friend, she told me she made a vegetarian Tuna Fish Sandwich that her husband liked "better" because "it didn't taste fishy". That got me thinking about my mothers favorite recipe for Tuna Noodle Casserole, wondering if it would be possible, no edible to Vegginize it. I had eaten my moms recipe for Tuna Noodle Casserole religiously as a kid, but for the life of me could not remember what the heck was in it. So I decided to give her a call. I will admit for some reason I thought there was Mayo in it, my mother quickly put an end to that hypothesis and told me she used a cream based soup, like cream of celery or cream of mushroom. After receiving extrinsic motivation from my mother, I was determined to give it a shot. After a bit of trial and error, my objective was successfully reached. Check out the recipe below, and give it a shot for yourself!

What you'll need

Large Mixing Bowl

Pasta Pot

Medium Sauce Pan

Mixing Spoon

Whisk

Casserole Dish

Measuring cups and Spoons

Food Processor/ Masher

Baking Sheet

Ingredients:

1 Can of Chick Peas

2 Tblsp Olive Oil

16 oz Boxed Pasta of your Choice

1 cup Plant Based Milk

2 cup Veggie Stock

1/2 cup Silk Heavy Cream Alternative

(I found it at walmart)

1 Cup Frozen Peas

5 Tblsp Vegan Butter

1/2 cup Panko Bread Crumbs

3 Tblsp All purpose flour

1 cup Sliced White Button Mushrooms

Chick Pea Seasoning

1 tsp Seasoned Salt

1/4 tsp Cayenne Pepper

1/2 tsp Black Pepper

1/4 tsp Sea Salt

Cream of Mushroom seasoning

1 tsp Salt

1 tsp Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 tblsp Nutritional Yeast

1/2 Faux Chicken Bouillon cube (optional)

Casserole Seasoning

2 tsp Old Bay

1/2 tsp Dried Dill

1/4 tsp Salt

1/8 tsp Pepper

Pre-heat Oven to 425 F.

In a medium Sauce Pan Over Medium Heat Add 2 1/2 tblsp Butter and 3 tblsp Flour

Keep Stirring to ensure nothing sticks and alleviate flour taste for 2-3 mins

Turn Heat To Low

Add, Stock, Milk, Cream Alternative, Soup Seasonings and Mushrooms

Whisk together and simmer covered for 30 mins, stirring soup occasionally

Open and drain can of Chick Peas.

Place chick peas in mixing bowl, add chick pea seasoning and oil, toss to coat.

Grease Large Baking Sheet with oil of your choice (I used coconut oil)

Spread Seasoned Chick peas on Baking sheet and place in oven.

Roast for 20-25 mins, turning half way through

Once Chick peas have been flipped at half way point

Generously Salt a pot of water and Cook Pasta per box directions

With 3 minutes remaining on pasta timer, Add Frozen Green Peas to Boiling Pasta Drain Pasta and Peas and Set Aside in A Large Mixing bowl

Remove Chick Peas From Oven and Cool

Remove Soup From Heat Source and set aside

Lower Oven temperature to 350 F

Add Chick Peas to Food Processor and give them a few Pulses

Note: if you do not have a food processor with a little effort the chick peas can mashed with a fork or potato masher. However don't over do either option.

You want the Chick peas to have some texture left to them.

Combine Soup, Chick Peas, Casserole Seasonings with Pasta and Green Peas

Fold Together until everything is fully combined.

Melt Remaining Butter and Add Panko bread crumbs Mix Together; set aside

(This will be your casserole topping)

Pour Pasta in Greased Casserole Dish and Sprinkle bread crumbs on the top

Bake for 20 mins covered, remove covering and let bake for an additional 5 minutes.

Take out of the oven , let cool and Enjoy!