Creamy Vegan Tu-No-Tuna Casserole

Creamy Vegan Tu-No-Tuna Casserole


Prep for 45 minutes
Cook for 1 hour
Ready in about 2 hours
Serves 3-6 people
It’s Vegan! ✌🏻


Ingredients

Tun-o:

  • Artichoke Hearts, Canned (2 cans)
  • Garbanzo Beans (1 can or ~1 ½ cups, prepared)
  • Lemon Juice
  • Himalayan Pink Salt
  • Fresh Garlic, minced
  • Soy Sauce
  • Salt
  • Black Pepper
  • Paprika
  • Lemon Pepper

Veggies:

  • Green Beans
  • Baby Bella Mushrooms
  • Celery
  • Yellow Onion (1)
  • Purple Onion (1/2)

“Cream of” Garlic & Veggie:

  • Almond Milk
  • Corn Starch
  • Plant-Based Butter
  • Fresh Garlic
  • Veggie Bouillon Cube
  • Salt
  • Black Pepper
  • Paprika
  • Sage
  • Olive Oil

Bulk:

  • Spiral Noodles
  • Crispy Onion Straws

Seasonings Throughout:

  • Blackened Seasoning
  • Salt
  • Black Pepper
  • Nutritional Yeast
  • Paprika

Preparation

  1. Preheat your oven to 375F
  2. Place a large pot of water onto high heat, and bring the water to a boil.
  3. While you are waiting for your water to begin boiling, take a moment to strain your Artichoke Hearts and Garbanzo Beans by removing them from their cans, and allowing them to strain in a colander.
    Quickly coat this mix with lemon juice, lightly stir,  then keep lettin’ ’em strain by allowing them to rest in the colander. Set aside.
  4. Take a moment now to pour the spiral noodles into your pot of boiling water. Include a splash of olive oil, plus a pinch of salt into your water along with the pasta, and cook the pasta al dente according to box instructions–  which should only be about 6 or 7 minutes.
    Keep an eye on your noodles! When ready, simply strain, shock, and set aside.
  5. Now, place your veggies out on a clean surface, and trim and third your green beans, as well as slice up your mushrooms and chop up a few celery stalks. While you’re at it, medium dice one (1) yellow onion and half of one (½) purple onion, and throw all of your veggies together into a large mixing bowl!
  6. Within the mixing bowl, liberally coat your veggies with Blackened Seasoning, and ensure that the seasoning is even either by tossing by hand, or using a large mixing utensil. Repeat as necessary or desired, until the Blackened Seasoning has evenly coated all of your veggies, to taste– remember that it’s spicy, so be cautious! Set aside.
  7. You’ve already gotten a lot of the bulk out of the way, so you can take a breath & move on to making the tu-no-tuna protein base, which is the final bulk ingredient. Take your colander of Artichoke Hearts and Garbanzo Beans, and give it a good shake or two to get out any excess liquids. Now you can move this tuna base into a large mixing bowl, and prepare it:

    Use a potato masher or large fork to lightly smash the artichoke hearts and beans, using light amounts of added lemon juice to aid the process. If you’d like, you can also use a knife to lightly stir as well, in order to slightly slash some of your ingredients, adding randomized  texture to accomplish the copycat effect of canned tuna. 

    Once you’re satisfied with the texture, add the following spices into your tu-no bulk, to taste: 
    • Himalayan Pink Salt (be conservative with this spice)
    • Garlic, fresh
    • Soy Sauce
    • Black Pepper
    • Lemon Pepper
    • Paprika
    • Lemon Juice

Incorporate all elements fully, and set aside.

  1. Now, the only element left to create is the cream base! So, grab yourself a small sauce pan and pour in about three (3) cups of Almond Milk (or another unsweetened non-dairy milk) and place on medium-low heat. Now, add in a few spoonfuls of Fresh Garlic, as well as about three (3) full tablespoons of Plant-Based Butter, and one whole Vegetable Bouillon Cube. 
    Stir constantly.
  2. As these elements slowly incorporate into each other, add a bit of Fresh Sage and Salt & Pepper; continue stirring lightly.
  3. To finish up your base, add in about a cup or so of Vegan Mozzarella Shreds, as well as two tablespoons of Corn Starch. Stir continuously and lightly until you are satisfied with the thickness & taste, and set aside. Feel free to play with adding small amounts of olive oil and/or corn starch in order to manipulate the texture and thickness– the perfect consistency is that of store-bought condensed soup.

    We are in the home-stretch now!
  4. All of your elements should be totally ready, and so now simply use the following steps for assembly:
    • Grab a casserole dish and prepare with any non-stick solution of choice, such as olive oil.
    • Toss in all of your noodles into the dish, as well as your pre-prepared veggies and tu-no. Slightly drizzle a small amount of olive oil over these ingredients; stir; and then include the cream base, as well.
    • Incorporate these ingredients evenly using a large mixing fork, and consider whether you’d like to add a dash more salt.
    • Once you are ready, pour a liberal amount of Crispy Onion Straws over the top of your casserole, and slightly fold them into just the top one-inch layer of your casserole. 
    • Top with a very light layer of Panko, to create a slightly greater crunch to the top.
    • Dash a bit of extra Nutritional Yeast and Blackened Seasoning over the top…
    • and cover it up with a sheet of aluminum foil!
  5. Now your vegan tu-no-tuna casserole is totally ready! Place it in your preheated oven for 45 minutes.
  6. Remove the foil covering, and bake for another 15 minutes.
  7. Remove your dish from the oven, and allow it to cool for at least 5-6 minutes
  8. Serve, and enjoy.

Thanks for reading!

~ Jessica G.

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