Tuna Noodle Casserole

My mom’s recipe has been vegan-ized!

8 oz. noodles of choice (try shells, fusilli or macaroni), cooked
1 can jackfruit, drained (ask your store to order some if they don’t have it, or try artichoke hearts or garbanzo beans)
1/2 cup vegan mayo of choice
1 cup celery, diced
1/3 cup onion, diced
1/3 cup green pepper, diced
1/4 cup pimiento, diced
1 box pacific brand vegan mushroom gravy (or try Imagine brand potato or mushroom soup)
1/2 cup non-sweet creamer or milk of choice
1/2 cup cheddar, shredded (Try Daiya block cheese)
2 Tbsp tapioca flour
2 Tbsp nutritional yeast
1 1/2 tsp salt (black pepper to taste)
1/4 tsp turmeric (optional)
1/2 cup toasted almond slivers

Using a food processor on the S blade, pulse the jackfruit until it looks just like tuna (or chop it by hand). In a large bowl: whisk mayo, cream, gravy, tapioca, nutritional yeast, s&p, and turmeric. Add veggies, pasta and jackfruit and stir well to combine. Transfer to a large baking dish. Sprinkle with almonds, cover and bake at 425 degrees for 30 minutes.

Healthy Facts - January 2018: Tuna Noodle Casserole

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