Jackfruit "Tuna" Noodle Casserole
- 1 lb whole wheat or gluten free noodles or pasta (I use fusilli.)
- 2 14 oz cans young jackfruit in water or brine (drained)
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 stalk celery (chopped)
- 8 oz mushrooms (choppped)
- 1 cup peas (I use frozen.)
Sauce
- 2 cups vegetable broth or water
- 1/2 cup cashews
- 1 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp kelp or dulse flakes (Optional, but gives it a fishy flavor.)
- 1 tbsp parsley
- 1 tsp sea salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
Instant Pot Method
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Place dried pasta and 4 cups water in the Instant Pot.
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Add the jackfruit and vegetables.
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Combine all sauce ingredients in a blender and process until smooth. Pour over vegetables.
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Set Instant Pot on Manual Low Pressure for 6 minutes. NPR.
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Stir well before serving.
Oven Method
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Preheat oven to 350 degrees F.
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Meanwhile, cook pasta according to package directions. Place in a large baking dish and set aside.
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Saute the vegetables until the onions are translucent.
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Add the vegetables and jackfruit to the pasta.
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Combine all sauce ingredients in a blender and process until smooth. Pour over vegetables and pasta and stir to combine.
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Bake for 30 minutes, or until bubbly.
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