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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?

*healthy

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I thought this was decent, but it was lacking in something. I also didn't add the french fried onions or chips. I'll probably do that and add a bit more margerine next time. Hey, tuna casserole isn't supposed to be super halthy anyway. ;P

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We made this tonight.  I have never made this or any other tuna casserole (vegan or omni) before.  Actually, I've never even had the omni version. 

This was really good, but tasted nothing like tuna.  I even added dulse!

These are my changes:

  • whole wheat elbow macaroni
  • nutritional yeast flakes
  • dulse
  • garlic powder
  • frozen peas
  • topped with crushed crackers instead of chips and fried onions

I added the nooch because Preston recommended it.  I asked my omni boyfriend if he would like to eat this again sometime and he said yes.  So that's a vegan win.  :o)

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OMG This was AMAZINGLY DELCIOUS!! I added peas and only used french fried onions because that's what I had on hand, oh yea I did add a little bit of "spike" becuase everything is better with spike. Super, super good. This cassarole will definitely be a regular in our home. Thanks for sharingLaughing

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This was really good and the omni bf really liked it too.  I had to use a 9x13 pan to fit everything, but I didn't measure out the mushrooms (I used a full package of pre-chopped baby bellas) and I had a 10 oz box of pasta rather than 8 oz.  I also added peas and spiced up the sauce a bit to my liking and served it with garlic bread.  Next time I might add spinach into the mix.  Thanks for a great recipe!

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so i really wanted to try this out but I had none of the following: (this is also a example of how you can use almost any recipe to fit what you have in your fridge~)

    4 tablespoons vegan margarine, divided
    2 stalks celery, chopped
    10 ounces baby portobello mushrooms, sliced
    1 teaspoon soy sauce
    1/4 cup flour
    1 cup canned chickpeas, drained and mashed
    8 ounces fusilli pasta
    1/2 cup crushed plain potato chips
    1/2 cup French fried onions

so i had some walnuts.. i made the base to my mock tuna salad which you can find here also i would do this with any other nut such as almonds or cashews. take the nut about half a cup with some dulse and  kelp or which ever one you like in a food processor..

do everything as stated except add half the nut base the the sauce and the other when your suppose to add the chickpea.

also i use zucchini, white button mushrooms, rice flour, red onion, nutritional yeast, green pepper, garlic cloves, almond milk and water mix cuz i was low on milk.. and pretty much followed everything... yet to be honest i skipped the sauce step  and after sautéing my veggies i whisk the flour in water and poured it over the veggies with the nutmix and added two bullion cubes Vegan veggie and non chk..

I toasted some toast and crumbled it on top.
ITs so good!!!!!!!!!!!!!!!!

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Yum!

I made this tonight with a handful of changes....

- Used mushroom broth instead of veggie broth
- Cut soymilk down to 1 cup
- Added a handful of nutritional yeast
- Put breadcrumbs on top instead of chips and french fried onion (my mum never put chips or fried onion on casseroles when I was growing up - it was always breadcrumbs, so I just continued along like that :))
- Left out the chickpeas but threw a couple of handful of green peas instead

Anyhoo, this is delicious. Creamy, mushroomy, pea-y.....I love it!

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Made this for dinner last night and my whole family really enjoyed it. I didn't have celery, so I used a couple chopped carrots instead. Definitely a keeper!! :)

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The texture was nice but I wasn't crazy about the flavor.  It was ok.

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AMAZING and it makes a ton! I used rice milk instead of soy and used veggie rotini instead of fusili. Also, left out the celery and used the entire can of garbonzo beans. Didn't put any chips or anything on the top, either.

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