Just wanted to let you know that I successfully
veganized Tuna Noodle casserole the following way:
I used Rokeach mushroom soup (no dairy and it's 100%
vegetarian). It has the taste and texture of cream of mushroom soup,
only it is dark brown in color which is easily remedied with the
addition of Edensoy original soymilk or that and tofu sour cream
(Tofutti's Sour Supreme). The "tuna" is drained, canned chickpeas which
I put in the blender blade bowl of a food processor and pulsed until it
had the ground flakiness of tuna.
For the "egg" noodles, I used "Light and fluffy"
macaroni dumplings
Mix 2-3 cans of the soup (and a little soymilk if using
it) with the cooked dumplings and the ground chickpeas and bake in the
oven at 350-400 until heated through and presto! You'll never need tuna
again. You can even put some Tofutti vegan American cheeze slices on top
which are vegan.
Enjoy! ( I found the soup at Murray Ave. Kosher. I
imagine the kosher section of a lot of grocery stores would carry the
Rokeach line.)
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Postscript by Animal Rights Online Vegan Cooking expert,
VegeTexan@aol.com
I like to add some diced onion and celery to my tu-No
casserole. Many health food stores carry pastas that are not made with
eggs, including ribbon noodles which would work well in this recipe if
you can't find the macaroni dumplings. Vegan mushroom soup can be made
from scratch if you can't find the brand Scott suggested. Cook minced
mushrooms (portabello mushrooms have a lot of flavor) in a neutral
tasting milk alternative, oatmilk or a soymilk like Edensoy original,
don't use vanilla flavored) and add a bit of cornstarch or whole wheat
flour to thicken. There are also at least two tuna substitutes available
in cans called Tuno, one from Loma Linda and one from Worthington, but
they are a bit salty and oily. But hey, if that bothers you, just think
back to the last time you had sex on the beach....not so bad anymore is
it?
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