"Tuna" Mushroom Casserole
4 tablespoons vegan margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portobello mushrooms, sliced
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1 1/2 cups unsweetened nondairy milk (I use soy)
2 teaspoons lemon juice
salt and pepper, to taste
paprika, to taste
1 cup canned chickpeas, drained and mashed
8 ounces fusilli pasta
1/2 cup crushed plain potato chips
1/2 cup French fried onions
1. Preheat oven to 350 degrees F, and prepare an 8x8" glass baking dish with a quick spray of cooking oil. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
2. In a medium soup pot, melt the remaining 3 tablespoons vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.
3. 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 break it up evenly throughout the sauce.
4. Cook pasta according to package directions, until al dente, approximately 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.
5. Uncover the dish and sprinkle crushed chips and French fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
SO HOW'D IT GO?
;)b My fiance loved it...I also used breadcrumbs instead of potato chips.
I wish I would have read the comments before making this. Peas and carrots added to this would have definitely made it better.
I didn't even make this into a casserole cuz I was so hungry, but just had it thrown over pasta instead and it was amazing. Serious comfort food! ;)b
I thought this was okay, though it didn't taste anything like the tuna casserole I remember... It wasn't bad (3 out of 5 stars in my book), but not fabulous. The best bites were definitely the ones with chunks of potato chip in there! Like some other reviewers, I added peas & nutritional yeast, and really enjoyed that. I also added kelp powder to the chickpeas to lend a bit of that "fishy" flavor, though to be honest, I couldn't taste it in this dish.
I will try this again (with some variations), probably using vegan "cream" of mushroom soup by Imagine instead of soy milk & stock.
Awesome recipe!!! I like to boil the chick peas before mashing, also I like to add about a can of regular peas.
absolutely delicious comfort food...like from my childhood! i used white mushrooms instead of portabella, and added carrots and peas. i had to use sweetened plain soymilk and its actually really yummy.
also i recommend that instead of regular flous, you use wondra flour...you don't need to worry about lumps like you do with regular flour and it helps it thicken up a lot. i had to use more flour than the recipe called for to get the thickness i wanted.
i think this filling would make a great pot pie filling, especially with the sweetness added by the sweetened soymilk...just a thought
This is a great recipie. I usually have to make two version of every meal one for me, my hubby and the kids and one for my dad who thinks he can't live without meat. I told him it was tuna and he loved it and said it was one of the best tuna casseroles he ever had. Then he asked when we started eating fish, I didn't have the heart to tell him there was no tuna in, then I wouldn't be able to make it again. So I said fish arent that bad so we eat it once in a while. I would recommend it to anyone, vegetarian or not.
you should make it again soon and tell him that you're making "that casserole that he likes". halfway thru the meal tell him that this time you used chickpeas and "doesnt it taste just as good as last time?". if he decides that it's not, then you tell him that it was chickpeas that he liked so much last time.
This is a great recipie. I usually have to make two version of every meal one for me, my hubby and the kids and one for my dad who thinks he can't live without meat. I told him it was tuna and he loved it and said it was one of the best tuna casseroles he ever had. Then he asked when we started eating fish, I didn't have the heart to tell him there was no tuna in, then I wouldn't be able to make it again. So I said fish arent that bad so we eat it once in a while. I would recommend it to anyone, vegetarian or not.
i made this for dinner last night and it was superb! we made a few alterations though. i added about 1/2 cup extra veggie broth and about 1/3 cup extra soymilk so it would be a bit more saucy. we also added some cajun seasoning, about 3 or 4 tablespoons of nutritional yeast, a clove of garlic, and some broccoli. oh and some bell pepper. i would've added peas but my finace hates them. in the future, i'd add about a half cup more chickpeas because they were my favorite part and added a lot of depth to the flavor. this is a fantastic recipe, though. my only complaint is that it used so many pots and pans.
This was a great recipe! It does take a lot of pots and pans, but most good casseroles do ;) My boyfriend thought it was a bit fishy - but I have always been allergic to shellfish and I just thought it was delicious! I used light chips and no fried onions (couldn't find them), but it was still awesome. Thanks for the great recipe!
Man oh man, does this make a LOT of casserole!!! I used an 11" x 7" pan and still couldn't fit all of it in, so some was eaten as a sort of 'goulash'
I also added the seasoning mix from the Spinach stuffed mushrooms and peas and some chipotle tabasco and some "bac'n" bits. Yum-a-roo!
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