Not-Tuna Casserole Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 20 minutes
Olive oil spray
1 pound pasta (gluten-free if necessary)
1 teaspoon olive oil
½ yellow onion, diced
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
One 14- to 15-ounce can artichoke hearts, rinsed, drained, and quartered if whole
1 teaspoon dried thyme
½ teaspoon garlic powder
Salt and black pepper to taste
Cream of Mushroom Soup
2 cups lightly crushed plain kettle-style potato chips, optional
1Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
2Bring a pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.
3While the pasta is cooking, heat the olive oil in a large shallow saucepan over medium heat.
4Add the onion and sauté until translucent
5Add the chickpeas and artichokes and cook for about 5 minutes, using your spatula to tear apart the artichokes as they cook.
6Add the thyme and garlic powder.
7Use a potato masher to gently mash the chickpeas and artichokes until just slightly mashed with chunks.
8Add the soup and pasta and stir until combined.
9Add salt and pepper.
10Remove from the heat, transfer to the prepared baking dish, and bake for 15 minutes.
11Sprinkle the potato chips over the top (if using) and bake for another 5 minutes.
12Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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.
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.