PP Cheesy Vegan Tuna Casserole

Chef: Chuck Underwood, Brand New Vegan

Makes: 6 Servings

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hr

INGREDIENTS

Base

• 12 oz brown rice fusilli pasta

• 1 15 oz can artichoke hearts (in water)

• ½ yellow onion, chopped

• 2 ribs celery, chopped

• 2 garlic, minced

• 1 c frozen peas

• ½ c panko breadcrumbs (optional)

Sauce

• Yukon gold potatoes, cut into quarters

• 1 c riced cauliflower

• ½ carrot

• 2 c water

• 1 c unsweetened almond milk

• ¼ c nutritional yeast

• 2 T lemon juice

• 2 T dulse flakes

• 1 t Old Bay Seasoning

• ½ t onion powder

• ½ t garlic powder

• ¼ t salt

DIRECTIONS

Sauce

1. To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water in the Instant Pot bowl. Set to manual for 7 min with a 10 min natural release.

2. If you do not have an Instant Pot, - simply steam them on the stove until they are very soft and fork can be inserted easily.

3. Drain and add to blender along with all the remaining sauce ingredients. (not the 2 c of cooking water!) Blend until smooth and creamy. Set aside.

Base

1. Chop the onion and celery and sauté in a large skillet using 1-2 T water or vegetable broth until softened.

2. Drain and rinse artichokes and chop coarsely. Add to skillet along with minced garlic and stir.

3. Cook 1-2 min or until most of the liquid has evaporated.

4. Add sauce to the skillet and mix well.

5. Cook pasta according to package instructions. Add peas to water just before the pasta is finished.

6. Drain and add to the skillet.

7. Mix thoroughly and serve ~ or ~ Pour mixture into a casserole dish and top with panko breadcrumbs.

8. Bake at 375 degrees F for 15 to 20 min or until top has browned.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.