Vegan Tuna Casserole - Vegan and Oil-free Recipes

Ingredients

• 12 oz vegan egg noodles (or any pasta, GF if needed)
• ¾ cup frozen or fresh peas
• 1 small onion, diced
• 3-4 cloves garlic, minced
• 2 ribs celery, thinly sliced
• 2-3 tbsp fresh parsley, chopped
• ¼ cup breadcrumbs (GF if needed)
• 1 16-oz block (about 396g) soft/medium/firm tofu (see note 1)
• Juice of 1 medium lemon
• ¼ - ⅔ cup unsweetened non-dairy milk (use as needed)
• 2 tbsp miso paste (sub sea salt if soy-free)
• 4-6 tbsp nutritional yeast, to taste
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp turmeric, optional
• ¼ tsp black pepper, optional
• 1-15 oz can (or 1.5 cups) chickpeas, drained (see note 2)
• 1/4 cup tahini (or vegan mayo or cashew butter)
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1 tbsp dulse flakes (see note 3)
• 1 tsp ume plum vinegar (see note 4)