Cheesy Vegan Tuna Casserole Recipe
By Brand New Vegan
🔪Prep Time: 30 min
👩🍳Cook Time: 30 min
12 oz brown rice fusilli pasta
15 oz can artichoke hearts (in water)
1/2 yellow onion
2 ribs celery
2 tsp minced garlic
1 cup frozen peas
1/2 cup panko bread crumbs (optional)
3 yukon gold potatoes, cut into quarters (about 400g)
1 cup riced cauliflower
1/2 carrot (about 65 grams)
2 cups water (to steam the potatoes)
1 cup unsweetened almond milk
1/4 cup nutritional yeast
2 Tbs lemon juice
2 Tbs dulse flakes
1 tsp old bay seasonsing
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt (if needed)
1To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water and set to manual for 7 min with a 10 min natural release.
2If you do not have an instant pot – simply steam them on the stove until they are very soft and a fork can be inserted easily.
3Drain and add to blender along with all the remaining sauce ingredients. (not the 2 cups of cooking water!) Blend until smooth and creamy. Set aside.
4Chop onion and celery and saute in a larke skillet using 1-2 Tbs water or veg broth until softened.
5Drain and rinse artichokes and chop coursely. Add to skillet along with minced garlic and stir.
6Cook 1-2 minutes or until most of the liquid has evaporated.
7Add blender sauce to skillet and mix well.
8Cook pasta according to package instructions. Add peas to water just before the pasta is finished.
9Drain and add to skillet.
10Mix thoroughly and serve if gluten-free.
11Alternatively, pour into a casserole dish and top with optional panko bread crumbs. Bake at 375° F for 15-20 minutes ot until top has browned.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.