pasta - Vegan Tuna-Noodle Casserole

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* Exported from MasterCook *

 

Vegan Tuna-Noodle Casserole

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces bow-tie pasta

1 tablespoon extra-virgin olive oil

1 medium onion -- chopped

1/2 pound oyster or white button mushrooms -- sliced

1/2 cup chopped celery

2 cups (1 recipe) thin Nondairy Bechamel

1 cup frozen baby peas -- thawed under hor water and drained

1 cup medium-firm tofu -- cut into small dice and drained well

1/4 cup chopped roasted red peppers (homemade or

commercial)

pinch dill

pinch celery seed

pinch pepper

1 tablespoon dulse flakes

1/2 teaspoon kelp powder (optional)

salt and freshly ground black pepper to

taste

2 tablespoons dry sherry (optional)

1 cup fresh bread crumbs

1/4 cup soy Parmesan

paprika, for garnish

 

Preheat the oven to 375F.

 

Boil the pasta until al dente, then drain.

 

Heat the olive oil in a medium pan over medium heat. Add the onion, garlic,

mushrooms, and celery, and saute until softened. Remove from the heat and add

the cooked pasta and remaining ingredients, except the bread crumbs, soy

Parmesan, and paprika. Mix well and add salt and pepper to taste. Spoon into a

shallow, oiled 2-quart casserole, and sprinkle the bread crumbs, soy Parmesan,

and a little paprika over the top. Bake for 30 to 35 minutes.

 

 

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Per Serving (excluding unknown items): 73 Calories; 4g Fat (46.8% calories from

fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 74mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0