Sunday, March 13, 2011
This is pretty quick and easy and could easily be whipped up after work or on a Sunday for a meals during the week.
Mock Tuna Casserole
2 cups cooked pasta
3 tbsp flour
2 tbsp Earth Balance Vegan Buttery Spread
1 cup nondairy milk (I used So Delicious Unsweetened Coconut)
1/2 cup vegetable stock
8 oz cremini mushrooms chopped
1 16 ox can chickpeas rinsed, drained and pulsed in food processor (do not puree)
1./2 cup shelled green peas
1/4 cup bread crumbs
Salt and pepper to taste
Paprika for sprinkling (optional)
Preheat oven to 400 degrees.