Plant-Based Vegan Tuna Recipe : Tu-No Casserole - Forks Over Knives

Name: Plant-Based Vegan Tuna Recipe : Tu-No Casserole - Forks Over Knives
Ingredients: 2½ cups unsweetened, unflavored plant milk; ½ cup unsalted cashews (2 ounces); 1 teaspoon granulated onion; ½ teaspoon freshly ground black pepper; 1 tablespoon kelp granules or kelp powder (optional, for a light seafood flavor); 1½ cups uncooked elbow or small-shell pasta; 1 medium yellow onion, chopped (about 2½ cups); 8 medium cremini or white mushrooms, sliced; 2 cups green peas (frozen and thawed, or canned); 3 cups cooked garbanzo beans (or two 15-ounce cans, drained)

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This hearty vegan tuna casserole recipe calls for garbanzo beans instead of tuna and mushrooms instead of the traditional can of Cream of Mushroom Soup.

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Ingredients

2½ cups unsweetened, unflavored plant milk
½ cup unsalted cashews (2 ounces)
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
1 tablespoon kelp granules or kelp powder (optional, for a light seafood flavor)
1½ cups uncooked elbow or small-shell pasta
1 medium yellow onion, chopped (about 2½ cups)
8 medium cremini or white mushrooms, sliced
2 cups green peas (frozen and thawed, or canned)
3 cups cooked garbanzo beans (or two 15-ounce cans, drained)