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
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!