Mock “Tuna” Noodle Casserole

Everyone in my family really loved this casserole – even my kids who have never eaten a “real” Tuna Noodle Casserole.  The leftovers were almost better than the original dish – even eaten cold.  I added a little bit of soy sauce one time and a little bit of white miso another time in place of the salt.  Both of them add an interesting and good touch of flavor.

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Ingredients:

  • 12 ounces whole grain ribbon noodles
  • 3 medium celery stalks, diced
  • ½ medium onion, diced
  • 8 ounces mushrooms, sliced
  • 2 C rice, soy or almond milk
  • ¼ C flour – soft white whole wheat is fine, but not hard winter wheat
  • 1 C TVP combined with boiling water to rehydrate
  • Salt and pepper to taste
  • Vegan cheddar and/or nutritional yeast for topping

Directions:

  1. Preheat oven to 350 degrees.  Cook noodles until tender, drain and set aside.
  2. Water sauté the celery and onion in a medium size sauce pan until tender.
  3. Add the mushrooms and continue to sauté until they begin to wilt.
  4. Pour 1 ½ cups of the milk into the saucepan and heat until simmering over medium heat, stirring occasionally.
  5. Meanwhile, combine the flour and remaining ½ cup of milk and stir until the flour is dissolved.
  6. Slowly pour the flour and milk into the saucepan with the celery, onions, mushroom and 1 ½ cups soy milk.  Simmer gently until the sauce has thickened.
  7. Combine the sauce, noodles, TVP and season to taste with salt and pepper.
  8. Transfer mixture to a 13X9X2 pan.  Top generously with vegan cheddar an/or nutritional yeast.
  9. Bake in the preheated oven for 30-35 minutes or until the top is golden brown.  Allow to cool for 5 minutes before serving.

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{ 1 comment… read it below or add one }

1 Nancy January 18, 2012 at 11:09 am

Please note: Although I have several recipes that include TVP, it’s not very often that I include it on my personal menus, opting for less-processed foods. When I do want that texture, what I have started doing lately is chopping up soy curls and using that instead. Soy curls are a whole, unprocessed, non-GMO food that gives the same texture as TVP. You can also find non-GMO or organic TVP at many health food stores.

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