Does this casserole bring back memories for you, too? Yes, it’s vegan, gluten-free and made of whole foods, but it’s modeled on one from my childhood.
Although I’d been baking (with Mom’s help) since I was six, it wasn’t until my teens that I cooked my first savory dish. The first dinner I cooked for my family was a classic tuna casserole. You know the one: canned cream of mushroom soup and canned tuna stirred together with macaroni and frozen peas, all topped with crushed potato chips. Talk about salt, sugar and fat on a plate! It was truly horrid in terms of its nutritional value, but boy, did my sisters and I love digging into it.
It’s been decades since I ate it, but I guess I never really lost my affection for Tuna Casserole. I decided to re-create a dish with the same appeal in this healthier, vegan and gluten-free version, a mix of protein-based, creamy and crunchy textures in a flavorful casserole base. It may be plant-based, gluten free and lower fat–but it is just as delicious as my childhood favorite.
To get the recipe for Creamy and Comforting Chickpea Pasta Casserole, visit the Attune Foods blog.
<font= small>This recipe is linked to the Meatless Mondays blog hop.
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