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.
6ounces168 g extra-firm tofu, drained, pressed, and crumbled
6ounces168 g plain soy tempeh, crumbled
2tablespoons8 g dried hijiki seaweed
2tablespoons16 g all-purpose flour
1teaspoongarlic powder
1teaspoonOld Bay seasoning
1teaspoononion powder
1teaspoonpaprika
¼teaspoonblack 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!