Vegan "Tuna" Casserole

There are two steps to a Vegan "Tuna" Mornay/Casserole. First you need to make the vegan tuna. I find when I make Vegan Tuna Melt I always have so much of the "tuna" mix left so this was a great way to incorporate it into another dish. You can also add 1/2 cup corn if desired.

Vegan "Tuna" Casserole

Ingredients

"Tuna"
1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked from dried)
1/4 cup vegan mayonnaise (I used Veganaise)
1 Tbls whole grain or djion mustard
1 Tbls umeboshi vinegar*
2 tps celery seeds (I used celery salt)
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
Dulse flakes (optional)

Casserole
350g GFpenne pasta (or other short pasta)
3 tbsp vegan butter
3 garlic cloves , finely minced
4 tbsp GF flour (I used rice flour)
4 cups non-dairy milk
2 tsp Vegeta, or veg stock powder/granulated bouillon
1/2 cup vegan Parmesan, or can sub for shredded vegan cheese (I used Follow Your Heart)
1/2 tsp each mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder

Topping
2 tbsp vegan butter, melted
1/2 cup GF panko breadcrumbs (I just used regular GF bread crumbs)
1/4 cup vegan Parmesan
1/4 tsp salt
Chives or parsley, optional garnish


Method

Preheat oven to 180°C/350°F.
Cook pasta per packet directions till al dente.
If using chickpeas, pulse in a food processor until mushed.
Whisk mayonnaise, celery, onion, mustard, parsley, lemon juice and pepper.
Stir chickpeas through. You can add a sprinkle of dulse flakes for a fishy taste.
Mix together ingredients for the topping, rubbing between your fingers to resemble crumble, set aside.
To make the vegan white sauce melt butter in a large pot over medium heat.
Add garlic and cook for 30 seconds.
Add flour and stir into melted butter.
Gradually pour in about 1/3 of the milk and whisk through.
Add Vegeta, mustard, onion and garlic powder, whisk.
When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
After 4 - 5 minutes, the sauce should be thickened, then remove from stove and stir in parmesan.
Add "tuna" mix into pasta.
Pour over sauce, then gently stir.

Scrape into baking dish, top with Crunchy Topping.

Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

*NOTE:

Umeboshi (Plum) vinegar is available online or from Asian supermarkets. It has a very sea water saltiness to it which makes it great when replicating seafoods.