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"Tuna" Mushroom Casserole

What you need: 

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

What you do: 

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.

Preparation Time: 
20-30 minute
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This was good.  I think my sauce was a little different than this one.  I had leftover vegan bechlamel sauce so I used that as a base.  It was creamy and yummy. 

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YUM!  I added a little bit of NY to give it that extra oomph.

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I have this in the oven right now and 't wait to dive in.....the sauce was so yummy, I couldn't stop licking the pot...I think even my omni hubby will dig this one!

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Well I enjoyed this but my hubby thought it was too bland.  I also found it a bit fiddly with using so many different pots to create the various parts of the recipe.  Having said that, I thought it really hit the "warm stodgy" spot on a cold autumn night!  I'm not the best cook, my hubby is the pro here so he is going to make it next time and we shall see if his "adaptions" make for a more flavorsome dish.  If so, I'll let you all know.  Thanks for a cool recipe :)

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Anonymous

Just made this. I'm just vegetarian so reg. butter, and I added peas. Oh, and I accidentally used vanilla soy milk lol. Still tastes ok though. Great recipe :)

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Yum!!! I just kept saying yum..this is one of my favorites! From our recollection it was almost identical to the traditional tuna casserole. I needed a bigger pan b/c I made a lot of sauce, and added a few things. I used green onion, 3 stalks of celery, white mushrooms, green peas, and added about 3 cups of veg broth to the sauce. I also added about 1/4 cup nutritional yeast, garlic powder, and a little fresh jalapeno. I didn't mash the chick peas completely..and left a few whole. I used penne pasta. I was going to make homemade fried onions, but was too hungry! So, I just sprinkled some bread crumbs over the top after the initial baking. I also sprinkled the paprika on top. Fabulous! Make sure that you have enough sauce, and add some flavorings.  :)>>>

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Definitely very good!  Reminded me of the 'ol tuna days years ago.  Gotta add peas into the recipe, though!

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Very good! Even better the 2nd day! Wait about 10 minutes before serving so the sauce can thicken up a bit. Will definetly make again!

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I thought this was okay.  Probably not worth all of the prep time, but not awful.  I think some of the texture issues come from breaking up the chickpeas.  If I make this again, I'll leave them whole and add more spices.

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Made this yesterday. Doubled the sauce as suggested but should have doubled the celery too, I think.  I kept stirring in spoonfuls of dragonfly's bulk uncheese mix into the sauce to get it to thicken more and add extra flavor.  Added peas as suggested.  Overall, it was very creamy.  It was also really salty and a bit bland.  I think it needs a bit of a bite from something else to be a five star recipe, but it was good as a simple supper dish.  I made it that morning and baked it that night and I think the flavors melded nicely.  The kids didn't like it, but that's mostly because they don't like goopey sauces and things all mixed together.  My husband and I each had seconds.

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