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.