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.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]