Cook With Jake and Joy's video: The BEST Vegan Gluten Free Tu-no Casserole Vegan Tuna Casserole

We’ve made faux tuna in the past and have always wanted to create a casserole. . .so here we are! This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom Soup. This is perfect for “comfort food” night or when you are looking for a heartier meal. Let’s get started!. ::Ingredients:: -2 ½ cups Unsweetened Non-Dairy Milk -½ cup Unsalted Cashews -1 tsp Granulated Onion -1 tsp Ground Black Pepper -2-3 tsp Kelp Granules (gives it a sea taste, add or reduce based on your preference) -1 ½ cup Gluten Free Elbow or Shell Pasta -1 Medium Yellow Onion (chopped) -8 medium Cremini or White Mushrooms -2 cups Green Peas -3 cups cooked Garbanzo Beans -Salt and Pepper to taste ::Directions:: 1. Place the plant milk, cashews, granulated onion, pepper, and kelp (if using) into a blender and set aside (so the cashews can soften). 2. Cook the pasta in a soup pot according to the instructions on the package; drain and place the pasta back into the soup pot, off of the heat. 3. Preheat the oven to 375°F. Add the onions and mushrooms to a skillet on high heat, stirring and cooking for 3 to 5 minutes until softened and lightly browned, adding a little water only as needed to prevent sticking. Add this mixture, as well as the peas, to the pot of cooked pasta. 4. Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy). If you don’t have a food processor, mash the beans with a potato masher. Add to the soup pot. 5. Blend the sauce ingredients until smooth. Add to the soup pot and stir. 6. Spoon into a 9 × 13-inch baking dish. Bake uncovered for 35 to 40 minutes, until the top is lightly browned. Once it cools, serve and enjoy! It was so good and can’t wait to hear how you like it below! Want more great recipe ideas? Check out our free cookbook here: https://jakeandjoy.com/25-life-saving-recipes-ebook . . .