(adapted from The Casserole Queens Cookbook)
I love casseroles, so I am always looking for the easiest way to "veganize" my favorite dishes, and being able to "veganize" foods that you like, I think, are essential to successfully transitioning to a vegan diet. It also gives you a place to start and feel less overwhelmed with the journey.
This recipe only required a few changes. As you get more comfortable with cooking vegan, play with the recipe, and make it your own.
2 tbsps nondairy butter
1 cup seasoned bread crumbs
10 oz mushrooms (chopped)
1 med onion (chopped)
1 1/2 tsp smoked paprika
1/8 tsp cayenne pepper
1/2 tsp salt (plus more to taste)
3 1/2 cups vegetable broth
1 cup nondairy half and half
12 oz spiral rice noodles
12 oz tunaless tuna (can find at whole foods)
1 1/2 cups frozen peas
1 1/2 cups vegan parmesan
2 tsp dry parsley (if you want to use fresh parsley, 2 tbsps)
pepper to taste
Preheat oven 475F
precook noodles and cook for half the time on the instructions.
In a large skillet, over medium-heat melt 1 tbsp of butter and add bread crumbs. Stir frequently 3 to 5 minutes, or until golden brown. Set aside in a small bowl.
In the same skillet, over medium-high heat melt 1 tbsp of butter. Saute mushrooms and onions add cayenne, smoked paprika, and 1/2 tsp salt. Saute mushrooms and onions until golden brown.
Add broth, milk, and noodles, then turn the heat to high and let the noodles cook for about 5 minutes. Stirring constantly. The sauce should thicken a little.
Remove pan from heat and add the frozen peas, tuna, parmesan, parsley, and season with salt and pepper to taste.
Pour mixture into a baking dish and sprinkle the bread crumbs over the casserole. Place in the oven for 8 minutes or until the edges start to bubble.
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