Fantastic Comfort Food: Vegan Tuna Casserole
Just created a cooked a most delicious comfort food — perfect for winter — a vegan tuna casserole.
Can she make a perfect roux, Billy Boy?
If she can, then the rest is a breeze.
Saute a 12 oz package of mushrooms and 3 minced cloves of garlic, or 3 T minced onion in 4 T of Earth Balance and 1 T organic canola oil. Some grated fresh ginger could be added here, too. It will seem oily. That’s okay. Remove the mushrooms and create a roux with the margarine/oil, a handful or so of unbleached flour and 1/2 -2/3 c. organic soy milk. Stir well with a whisk until shiny and smooth. Stir the mushrooms back in the pot and lightly season with pepper and nutmeg. It should have a creamy texture and be the consistency of a creamy custard like zuppa inglese. This is your mushroom roux.
Meanwhile cook a package of whole wheat flat noodles or macaroni til al dente. Drain.
Cut the contents of one package of seitan (perhaps a bit less) into chunks. Shred 1/2 sheet of nori. Stir the seitan and nori shred into hot mushroom roux. (Optional: stir in sliced water chestnuts). Mix well and let sit for 5-10 minutes. Taste for seasoning & add a small amount of salt, only if necessary.
Place the drained pasta in a glass baking pan that’s been sprayed with oil or margarined.
Spread the mushroom/seitan/nori mixture over the pasta and top with 2 handfuls of crushed organic BBQ tater chips.
Bake at 375° for 30 minutes. Serve hot with a tossed salad. 12 hours later, get on the treadmill.