‘Tuna’ Casserole

Tuna casserole is a favorite among many, but it is so non-vegan. With all the unnecessary cream, milk, cheese, and tuna in the original recipe, it is intimidating to think of how to remake this old fave into one that is not only acceptable but can really be called vegan.

'TUNA' CASSEROLE [VEGAN]

INGREDIENTS

• 1 Pkg Whole Wheat Noodles
• 1 Tbsp Oil
• 2 Tbsp Vegan Butter
• 3 Tbsp Oat Flour
• 1 ½ Cup Almond Milk
• 1 Tbsp Minced Garlic
• 1 Tbsp Dijon Mustard
• 1 Pkg Vegan Cheese Shreds
• 2 Jars Sliced Mushrooms, drained
• 1 Can Vegan Tuna
• 1 Pkg Frozen Cauliflower, thawed and chopped
• ¼ Pkg Kiwa Vegetable Chip Mix
• ½ Pkg Vegan Cheddar Shreds

PREPARATION

1. Turn oven to 350 degrees.
2. Turn large pot of water on high. Pour in noodles when water is boiling, add teaspoon salt. Stir.
3. In smaller pot, turn on medium high heat add oil, butter, and flour. Whisk about 1 minute.
4. Add milk and whisk until thickened, about 2-3 minutes. Add garlic and mustard. Add vegan cheese shreds and whisk until melted.
5. Drain pasta and pour back into pot. Add cheese, mushrooms, tuna, and cauliflower. Stir until combined. Pour into baking dish.
6. Crush chips and sprinkle over top of mixture. Spread half the bag of vegan cheddar shreds over the chips.
7. Bake for 20 minutes.
8. Enjoy!

http://www.onegreenplanet.org/plant-based-recipes/recipe-vegan-tuna-casserole/