{Recipe} Chick Pea "Tuna" Casserole-Vegan

 This is a comforting, easy to make dish that satisfied my tuna casserole craving. 

I wasn't a big tuna casserole fan when I did eat tuna but I loved the idea of a chickpea "tuna" casserole.

Ingredients:

(Serves   4-6)

3 cups bowtie pasta, dry

1 cup frozen peas

2TBS vegan butter (or olive oil)

1 small onion, diced

2 stalks celery, diced

1/4 cup flour

1 1/2 cups vegetable broth

1-2 tsp mushroom seasoning (optional)

3TBS nutritional  yeast

1 tsp Old Bay Seasoning

1 tsp celery seed

1/2 sheet nori, cut into small pieces

1 cup shredded vegan cheese

2 cups non dairy milk (I used almond)

1/2 tsp sea salt

1 can chickpeas, drained and rinsed

1/2- 3/4 cup panko bread crumbs (you could sub crushed saltines or potato chips)

To make:

• Preheat oven to 375ºF
• Cook pasta according to package directions for al dente.   Put peas in with  pasta  once it's al dente and heat through, drain and set aside

• Melt butter and sauté onions and celery until onions are translucent
• Add flour and stir, add some water or broth to loosen flour if needed and allow to thicken
• Add remaining broth and mix to incorporate the flour mixture

• Add mushroom seasoning (this is the one I used)

• Add nutritional yeast, Old Bay, celery seed, nori and vegan cheese

• Once the cheese melts, add the almond milk and heat though until thickened, taste and adjust seasonings if needed

• Flake chickpeas with a fork, leaving some whole

• In 9x13 dish add cooked peas, pasta and chickpeas, add sauce and stir to combine. (Or add pasta, peas and chickpeas to sauce,  mix then add to 9x13 dish.

• Add breadcrumbs to the top

• Bake uncovered  for 30 minutes

• The top should be golden brown and bubbly
• Remove and serve

Enjoy!  I served ours with some roasted asparagus. Leftovers were great too!

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