Courier Cookbook

This week’s casserole submission comes from Leni Checkas. It is a vegetarian take on the classic tuna casserole. Enjoy!

Next week we will feature your best hot toddy or mulled wine recipes fit for cold January evenings. Send your recipe to [email protected]

Mock Tuna-Noodle Casserole

Mock Tuna Ingredients

½ cup chickpea flour

2 Tablespoons nutritional yeast

¾ tsp salt

¼ tsp pepper

2 Tablespoons olive oil

2 tsp lemon juice

½ cup water

½ cup chickpeas, cooked

1 tsp vegan fish oil (optional; see notes)

Casserole Ingredients

4 oz. egg noodles

2 Tablespoons olive oil

2 Tablespoons butter

2 cups button mushrooms, chopped

1 red onion

2 cloves garlic

¼ cup flour

1 ¼ cups vegetable broth

¾ cup milk

1 cup frozen peas, or peas and carrots

½ cup cheese (optional)

Directions

Preheat oven to 400˚F.

Cook noodles:

1. Start a pot of water to boil the egg noodles. Add salt, if desired.

2. Once boiling, add the noodles and cook as directed on the package.

3. While noodles cook, prepare the Mock Tuna and sautéed vegetables.

4. When finished cooking, drain, and set aside.

Make the mock tuna:

1. In a medium bowl, whisk together the flour, yeast, salt, and pepper.

2. Add in the oil and lemon juice while whisking.

3. Stir in water until smooth.

4. Add chickpeas and coarsely mash.

5. (optional) Add in the vegan fish sauce to taste.

6. Fry this mixture in a non-stick pan over medium-high heat.

7. Cook for 14–17 minutes, flipping halfway in between. Don’t worry if it breaks!

8. Once firm and browned on both sides, set aside.

9. After it cools, use a fork to flake this cake into tuna-fish like pieces.

Make mushroom sauce (See notes for simplification):

1. Heat oil and butter in a saucepan over medium heat.

2. Sauté mushrooms and onions. Cook for 5–7 minutes, until ingredients are softened.

3. Add garlic on top and cook for a minute more.

4. Stir in the flour, coat ingredients evenly, and cook for 30 seconds.

5. Pour in broth and milk, and cook for 3–5 minutes, or until the sauce thickens. Stir constantly.

6. Season with salt and pepper.

Combine and Cook:

1. In a large bowl, stir the noodles, mock tuna, and mushroom sauce.

2. Once combined, transfer the mixture to a 2-quart baking dish and top with cheese, if using. (See notes for alternatives).

3. Bake for 20 minutes, or until hot, bubbly, and starting to brown on top.

Notes:

Vegan fish sauce: This ingredient will add a fish flavor to the meat replacement. Use if that flavor is desired. Alternatively, there are seaweeds that can add this taste, like Kombu. Leave out this ingredient if fish flavor is not desired.

Mushroom sauce: To make the recipe in a shorter time, replace the homemade sauce with condensed cream of mushroom soup and a can-full of milk.

Topping: A 1970s favorite topping for tuna noodle casserole was crushed potato chips. Also, seasoned bread crumbs can add a heartiness to this dish. Then again, topping-less is nice as well.