Vegan Tuna Noodle Casserole
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- 2 tablespoons olive oil
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup sliced button mushrooms
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable stock
- 1 (20 ounce) can young jackfruit in brine, drained and rinsed
- 1 tablespoon instant wakame flakes
- 3 tablespoons nutritional yeast
- 1½ pounds Russet potatoes, peeled and spiralized using the flat blade
- ½ cup seasoned bread crumbs
- ¼ teaspoon smoked paprika
- Preheat oven to 350° (175°C) degrees. Lightly grease a 13 x 9-inch baking dish or 3-quart casserole dish.
- Heat olive oil in a large saucepan over medium heat. Sauté garlic, onion, and celery in hot oil until softened and highly aromatic, about 5 minutes.
- Stir the mushrooms, thyme, oregano, salt, and pepper with the celery mixture; cook until the vegetables are lightly browned around the edges, 8 to 10 minutes more.
- Pour the vegetable stock over the vegetable mixture; add the jackfruit and instant wakame flakes and stir. Cover the pot, reduce heat to medium-low, and simmer until jackfruit is softened, about 10 minutes. Use the side of your spatula to roughly mash and pull apart the strands of jackfruit so that it looks a bit more like flaky tuna (or pulled pork, even). Stir nutritional yeast into the mixture and turn-off the heat.
- Gently mix potatoes with the jackfruit mixture, taking care to not break them; transfer to the prepared baking dish. Sprinkle breadcrumbs over the top of the dish; garnish with paprika. Cover dish loosely with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue baking until potatoes are fork-tender, browned, and crispy on top, 40 to 45 minutes more.