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“Tuna” Noodle Casserole

Serves 6 20 minute prep time

By Morgan Shupe on November 19, 2015

“Tuna” Noodle Casserole

A comfort food classic, “tuna” noodle casserole gets a plant-based upgrade. First, make your Universal Binding Agent (U.B.A) (more commonly known as Cream of Mushroom soup), and then toss chickpeas, noodles, peas and U.B.A. into a casserole dish. All done in under 90 minutes for dinner any night of the week.


  • 2 (14oz) cans chickpeas, drained and rinsed
  • 1 (340g) bag gluten-free pasta noodles, cooked
  • 1 cup frozen peas
  • Gluten-free breadcrumbs, tossed with olive oil, for topping
  • U.B.A. (A.K.A Universal Binding Agent A.K.A Cream of Mushroom Soup)
  • 1 tsp coconut or olive oil
  • 2 medium onions, diced
  • 2 lbs assorted mushrooms, cut into bite sized pieces
  • Slash of white wine
  • 1 (15oz) can coconut milk
  • 2-3 cups vegetable stock


  • Preheat oven to 375.F

  • Prepare I.B.A: In a saucepan, heat oil and sauté onions until translucent about 5-6 minutes.

  • Add in mushrooms and cook until browned and most of the liquid is evaporated.

  • Add in a splash of white wine to de-glaze pan.

  • Add in coconut milk and stock. Season with salt and pepper.

  • Bring to a boil and simmer for 10 to 15 minutes.

  • Puree half of the mushrooms in the sauce and combine back in. Set aside sauce.

  • In a food processor, pulse chickpeas until they are coarsely chopped but not pureed.

  • Mix chickpeas with noodles, sauce and frozen peas. Pour into casserole dish and top with breadcrumbs.

  • Bake for 40-45 minutes or until breadcrumbs are golden.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe