Vegan “Tuna” Mushroom Casserole
Seaweed is used in this recipe to give the vegan “tuna” a hint of ocean flavor and umami taste.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Vegan “Tuna” Mushroom Casserole
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
Clean and slice the mushrooms.
-
Drain and rinse the chickpeas.
-
In a food processor, pulse the chickpeas and seaweed until it resembles the texture of tuna.
-
In a large skillet, sauté the onion, garlic, celery, and carrot until softened.
-
Add the sliced mushrooms and continue to cook until they release their moisture.
-
In a mixing bowl, combine the sautéed vegetables, chickpea mixture, dill pickles, vegan mayonnaise, lemon juice, Dijon mustard, paprika, salt, and black pepper.
-
Transfer the mixture to a greased casserole dish.
-
Sprinkle bread crumbs on top.
-
Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
-
Let it rest for 10 minutes before serving.
-
Garnish with fresh parsley.
-
Enjoy your vegan "tuna" mushroom casserole!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
