Cheesy Vegan Tuna Casserole

Ingredients

• 12 oz brown rice fusilli pasta
• 15 oz can artichoke hearts (in water)
• 1/2 yellow onion
• 2 ribs celery
• 2 tsp minced garlic
• 1 cup frozen peas
• 1/2 cup panko bread crumbs (optional)
• 3 yukon gold potatoes, cut into quarters (about 400g)
• 1 cup riced cauliflower
• 1/2 carrot (about 65 grams)
• 2 cups water (to steam the potatoes)
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 Tbs lemon juice
• 2 Tbs dulse flakes
• 1 tsp old bay seasonsing
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt (if needed)

Instructions

1. 1

   To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water and set to manual for 7 min with a 10 min natural release.

2. 2

   If you do not have an instant pot - simply steam them on the stove until they are very soft and a fork can be inserted easily.

3. 3

   Drain and add to blender along with all the remaining sauce ingredients. (not the 2 cups of cooking water!) Blend until smooth and creamy. Set aside.

4. 4

   Chop onion and celery and saute in a larke skillet using 1-2 Tbs water or veg broth until softened.

5. 5

   Drain and rinse artichokes and chop coursely. Add to skillet along with minced garlic and stir.

6. 6

   Cook 1-2 minutes or until most of the liquid has evaporated.

7. 7

   Add blender sauce to skillet and mix well.

8. 8

   Cook pasta according to package instructions. Add peas to water just before the pasta is finished.

9. 9

   Drain and add to skillet.

10. 10

    Mix thoroughly and serve if gluten-free.

11. 11

    Alternatively, pour into a casserole dish and top with optional panko bread crumbs. Bake at 375° F for 15-20 minutes ot until top has browned.