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Vegan Tuna Noodle Casserole

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Vegan Tuna Noodle Casserole is a heartwarming dish that combines wholesome ingredients for a comforting meal. This plant-based twist on the classic recipe features creamy coconut milk, chickpeas for texture, and whole wheat pasta, all topped with crispy panko breadcrumbs. Perfect for family dinners or gatherings, this casserole is sure to impress even the most skeptical eaters. Enjoy the delightful blend of flavors and textures while creating lasting memories around the dinner table.

Ingredients

Scale
  • 8 oz whole wheat elbow macaroni
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 cup frozen peas
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 cup panko breadcrumbs, toasted in olive oil

Instructions

  1. Cook the pasta: In a large pot, boil salted water and cook elbow macaroni until al dente. Drain and set aside.
  2. Sauté the veggies: In a skillet over medium heat, sauté onion and garlic until translucent (about 5 minutes).
  3. Make the sauce: Whisk together coconut milk, vegetable broth, lemon juice, Dijon mustard, smoked paprika, and nutritional yeast in a bowl until combined.
  4. Combine: Add chickpeas and frozen peas to the skillet with onion and garlic. Pour in the sauce mixture along with cooked pasta; stir gently to coat.
  5. Bake: Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and top with toasted panko breadcrumbs. Bake uncovered for 25-30 minutes or until golden brown.
  6. Serve: Let cool slightly before serving.

Nutrition

Keywords: Customize by adding spinach or other vegetables. For a gluten-free option, use gluten-free pasta. To enhance creaminess, consider blending soaked cashews into the sauce.

Find it online: https://homelytastes.com/irresistible-vegan-tuna-noodle-casserole-recipe-delight/