Vegan Chickpea Tuna Casserole

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado provides creaminess while reducing calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and gluten-free.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a cost-effective source of umami.

green peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and versatile.

Soak chickpeas overnight in salt water, then cook in the Instant Pot for 8 minutes under high pressure.

Flake the cooked chickpeas with a fork.

Preheat the oven to 375°F (190°C).

Boil water in a pot and salt it generously for cooking the pasta.

Cook bowtie pasta until al dente, then add frozen peas to defrost in the pasta water.

In a separate pan, melt vegan butter to make a roux, adding 1/4 cup flour and stirring until thick.

Add chopped onion and celery to the roux and cook until translucent.

Stir in minced garlic and cook until fragrant.

Add nutritional yeast and mushroom broth powder to the roux mixture.

Incorporate vegan mozzarella cheese into the roux until melted.

Add soy milk to the mixture and stir until creamy.

Combine the cooked pasta, peas, chickpeas, and sauce in a large bowl, mixing well.

Transfer the mixture to a greased casserole dish and top with additional vegan cheese if desired.

Bake in the preheated oven until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary