• Tunaless Casserole

    Posted on April 25, 2011 by in Main Courses, Pasta

    a creamy, comforting casserole that will warm your belly and make you most happyfaced!

    1 cup tvp (textured vegetable protein. you can always skip the tvp & use lightly smashed chickpeas)
    1 cup vegetable broth (just make sure it’s gluten-free if store-bought)
    2 tsp dulse or kelp flakes (a 1/4 sheet of toasted nori whizzed in the food processor will work just the same)

    2 cups unsweetened, plain almond milk
    2 tbsp safflower oil
    2 tbsp chickpea flour (brown rice, oat, or sorghum should work nicely as well)
    2 tbsp arrowroot powder
    1 tsp yellow miso
    1 tsp sherry (or lemon juice)
    1/2 tsp black pepper
    1/4 tsp sea salt

    2 slices of gluten-free bread (i like Sami’s brand)
    1/4 cup raw walnuts
    1/4 cup raw almonds
    1/4 tsp sea salt

    other awesomenesses:
    1 (16oz.) package of brown rice pasta (i used Tinkyada’s sprials)
    3 large stalks of celery, finely diced
    1 small yellow onion, finely diced
    1 small green pepper, de-seeded & finely diced
    1/3 cup vegan mayo (i love Vegenaise)
    2 oz jar of pimientos, drained
    1 tsp olive oil

    Preheat your oven to 350ºF.

    bring 1 cup of veggie broth to a boil in the small saucepan. add the tvp & dulse flakes, give it a stir, and cover with lid. set aside to reconstitute for 10 minutes.

    add in 1 tsp olive oil to the medium-sized saucepan & heat to medium. once oil is heated toss in the diced celery, onion, and green pepper. saute, stirring often, until the onion begins to soften. transfer the sauteed veggies to the large mixing bowl.

    wipe out the saucepan & return it to the stove. heat the 2 tbsp of safflower oil on high heat and whisk in 2 tbsp chickpea flour. continually whisk the flour in the oil for a few minutes until it turns golden brown then whisk in just 1 cup of the almond milk. meanwhile, stir 2 tbsp of arrowroot powder into the other cup of almond milk then whisk this mixture into the saucepan with the rest of the gravy & add in 1 tsp yellow miso. continue to whisk the gravy until it becomes thick; season with the black pepper, sea salt, and sherry (or fresh lemon juice). set aside.

    cook the brown rice pasta in the large pot for just 5 minutes (you want them a little undercooked) – drain, rinse with cold water, and add the pasta to the large mixing bowl.

    while the pasta is cooking combine all the ingredients for the topping into your food processor & pulse until you’ve got breadcrumbs. set aside.

    add the gravy, tvp (“tuna”), drained pimientos, and vegenaise to the large mixing bowl and give everything a good stir, making sure it’s well combined. adjust seasonings to taste (you may like a little more sea salt & black pepper), then transfer the mixture into a large casserole dish. top the casserole with the breadcrumb topping and bake the casserole, uncovered, for 25 minutes on 350ºF. remove from oven and allow to cool for 10 minutes before serving (this give the casserole time to set). dig in and enjoy!

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4 Responsesso far.

  1. Emily says:

    Perfect! I’ve been searching for a substitute for tuna as I’m new to being a vegan. Excuse me for not knowing, but What are dulse flakes? Where would I find them? And the taste? Would it not taste like “tuna” without them? thanks! :)

  2. jessy says:

    you’re totally fine, Emily. dulse is a sea vegetable (it’s actually considered a sea lettuce, i believe), kinda similar to kelp and maybe even nori. it has an ocean kinda flavor so i like to use either kelp or dulse flakes/granules to give the tvp that kinda “fishy”/ocean flavor. without it the tvp would just take on the flavor of the veggie broth, but i think you could omit the dulse and it would be just as tasty, just slightly less “ocean-like”, if that makes any sense. :) i find mine at my local natural foods store in the spices and salts section, and i have ordered it before from amazon.com as well.

  3. Caresse says:

    hi i would love to make this! Any suggestions of a miso brand? are they naturally gf?

    • jessy says:

      hiya, Caresse!

      any brand of light (and/or yellow) miso will work. just be careful because some miso is made from barley and is not gluten-free. we got our miso from our natural food store – it’s Westbrae’s mellow white miso: http://www.westbrae.com/products/miso/mwm.php – but any gluten-free yellow miso will do. you can always leave the miso out of the recipe – i would just add an extra pinch of salt and it will be good to go and just as tasty!

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