Tuna-Less Casserole
A deliciously ocean-inspired vegan casserole made with hijiki seaweed, tofu, and tempeh for a comforting, cruelty-free twist on the classic dish.
Equipment
- 8-inch (20-cm) square baking dish
- mixing bowl
- strainer
Ingrediënten
- ½ cup 112 g nondairy butter, melted
- ½ cup 120 ml soy or other nondairy milk
- ½ cup 40 g panko bread crumbs
- ½ cup 68 g corn kernels
- ½ cup 68 g peas
- 1 pound 455 g pasta (such as bow ties or spirals)
- 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
- 6 ounces 168 g plain soy tempeh, crumbled
- 2 tablespoons 8 g dried hijiki seaweed
- 2 tablespoons 16 g all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Cook the pasta in salted water according to package directions.
- Reserve 1 cup (235 ml) of boiling water before straining the pasta.
- Return the pasta to the pot.
- Add the dried hijiki to the reserved cup of boiling water.
- Cover and let it reconstitute for about 10 minutes.
- Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
- Mix well.
- Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
- Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
- Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
This casserole pairs well with a crisp green salad and a squeeze of fresh lemon for added brightness.
Wine Advice:
A light and zesty Sauvignon Blanc complements the oceanic notes from the hijiki seaweed.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 58 g | Protein: 20 g | Fat: 12 g | Fiber: 5 g | Sugar: 3 g | Salt: 1.2 g
