Description
This healthier version of tuna noodle casserole swaps traditional noodles with turnip noodles and heavy cream for cashew cream. The topping is made with corn corn meal and almond meal. This recipe is cozy, hearty, yet healthy and perfect for serving to guests or meal prep.
Ingredients
Units
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- VEGGIES/TUNA
- 2 tablespoons vegan butter
- 1 onion, chopped
- salt and pepper
- 12 ounces button mushrooms, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 medium turnips, peeled and ends trimmed off to be flat
- 1/2 cup frozen peas
- 10 ounces albacore tuna, crumbled with fork
- 2 teaspoons parsley, chopped
- SAUCE
- 1 cup raw cashews, soaked for 6 to 8 hours (if short on time boil water and soak for 1 hour, allow to mostly cool)
- 1/2 cup dry white wine + more as needed (I used chardonnay)*
- 1/2 cup low sodium chicken broth
- Juice of 1 lemon
- 2 teaspoons corn starch
- 1/4 teaspoon salt and pepper, each
- 1/4 to 1/2 teaspoon Freshly grated nutmeg
- BREAD CRUMBS
- 1/3 cup almond meal (or almond flour)
- 1/3 cup corn meal, medium ground
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- pinch red pepper flakes (optional)
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, minced, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 8×8 baking dish, set aside.
- VEGGIES
- Heat a large skillet over medium high heat. Melt 1 tablespoon of the butter. Add the onions, sprinkle with a little salt. Saute until tender, about 3 minutes.
- Melt the remaining tablespoon butter and add the mushrooms. Saute until tender and caramelized, about 5 minutes.
- While the onions and mushrooms are cooking spiralize the turnips on blade B if using the Inspiralizer or a large noodle size if using another spirallize. Trim any real long noodles with kitchen sheers. Set aside.
- SAUCE
- While the onions and mushrooms are cooking make the sauce.
- Drain the soaked cashews and add them to a high speed blender. Add the reminder of the sauce ingredients. Blend for 1 minute, or until it is super smooth and creamy. Taste and adjust seasoning as needed. Set aside.
- VEGGIES/TUNA
- Returning to the skillet with the veggies. Add garlic and thyme, saute for 1 minute. Season with salt and pepper.
- Turn the heat down to medium low. To the skillet stir in the frozen peas, tuna, and parsley. Then stir in the sauce and the turnip noodles.
- Cook for 3 minutes, allowing the sauce to thicken. If the sauce gets too thick stir in a little more wine or chicken broth.
- Transfer the filling to the prepared baking dish. and spread out evenly.
- BREAD CRUMBS
- In a small mixing bowl mix together all of the ingredients except for the olive oil together. Then stir in the olive oil until the mixture clumps and sticks together. If you need more moisture add a little water at a time.
- Use your fingers to spread the breadcrumbs on top of the casserole.
- Bake for 20 to 25 minutes or until the topping is golden brown and the sauce is bubbling.
- Garnish with fresh parsley and serve immediately.
- Store leftovers in the fridge for up to 5 days. Re heat gently.
Notes
*If you don’t want to use white wine you can swap it with chicken broth.
Cook time/prep time does not include time needed to soak cashews.
