Ocean-Inspired Comfort Bake

A creamy baked dish featuring golden potato rounds, broccoli, and plant-based fish-style chunks in a rich sauce, plated with a halved lemon and extra herbs beside a rustic baking dish, all on a wooden table.

Ocean-Inspired Comfort Bake

Longing for that nostalgic comfort food feeling but want to keep things cruelty-free? Say hello to this delightfully savory Tuna-Less Casserole! It’s a deliciously ocean-inspired, vegan casserole that uses hijiki seaweed to perfectly mimic that classic umami flavor. Packed with wholesome tofu, tempeh, and a creamy sauce, this easy-to-make dish is so comforting and delicious, you'll be singing sea shanties of joy.
Portions:6
Preparation Time: 15 minuten
Cooking Time:25 minuten
Cost$4 per person
Share on Facebook Recept afdrukken

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 is a complete meal on its own, but it pairs perfectly with a crisp green salad and a squeeze of fresh lemon for a bright, refreshing contrast.
Wine Advice:
This savory, pasta-based casserole calls for a wine that can handle its creamy texture and unique oceanic notes. A light and zesty Sauvignon Blanc is a perfect choice; its high acidity and citrusy flavor will cut through the richness and complement the subtle flavors of the hijiki seaweed. If you prefer a red, a light-bodied Pinot Noir with its earthy notes would also be a surprisingly delicious match. It’s a pairing that proves a vegan casserole can be just as sophisticated as its classic counterpart!

Nutritional Information

Calories: 420 kcal | Carbohydrates: 58 g | Protein: 20 g | Fat: 12 g | Fiber: 5 g | Sugar: 3 g | Salt: 1.2 g
————————————————————————————————–
Recipe Category Casserole / Main Dish / Meat substitutes
Country American
Holliday: Christmas / Thanksgiving
Season: All seasons / Fall / Winter
Translate »