The China Rose

Verdad for Todos

Fantastic Comfort Food: Vegan Tuna Casserole

with 8 comments

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.

Salty Crunchy Creamy Rich Vegan Goodness!

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Written by chinarose

December 16, 2009 at 5:24 am

8 Responses

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  1. The addition of seaweed is brilliant! I’m going to have to try this one. Thanks for sharing and it looks like the real thing!


    December 18, 2009 at 10:22 pm

  2. Hey Linda! The seaweed was hubby’s idea. We wondered how to get the chewiness and the fishy flavor of tuna & came up with nori and seitan. Loads of calories but uber-delicious!


    December 18, 2009 at 11:53 pm

  3. Thats comfort food for ya. Loaded with calories but its winter! We need fat layers to make our heart go beat, beat, beat! (so I say:)


    December 19, 2009 at 3:45 pm

    • lol – Too bad I’ve already got those layers!


      December 19, 2009 at 4:22 pm

      • Yeah, me too. I look forward to more recipes like this though. Its one thing to use a recipe from somebody you don’t know, but very special when you actually know the chef!


        December 21, 2009 at 4:34 pm

  4. I agree. I’m picky about the recipes I try and the ccokbooks I use.
    These fattening dishes are okay once in a while, like you said, in the winter, when just stepping out to our car makes us hungry!

    What concerns me though is that I’ve absolutely stopped losing weight.
    So I need to get serious about dieting in a big way. Apparently our lettuce and kale froze (so sad), so I’ll hafta get the grocery store kind and munch munch munch on it to lose weight.


    December 22, 2009 at 4:44 am

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