Longing for that nostalgic comfort food feeling but want to keep things cruelty-free? Say hello to this delightfully savory Tuna-Less Casserole! It’s a deliciously ocean-inspired, vegan casserole that uses hijiki seaweed to perfectly mimic that classic umami flavor. Packed with wholesome tofu, tempeh, and a creamy sauce, this easy-to-make dish is so comforting and delicious, you'll be singing sea shanties of joy.
Ocean-Inspired Comfort Bake
Longing for that nostalgic comfort food feeling but want to keep things cruelty-free? Say hello to this delightfully savory Tuna-Less Casserole! It’s a deliciously ocean-inspired, vegan casserole that uses hijiki seaweed to perfectly mimic that classic umami flavor. Packed with wholesome tofu, tempeh, and a creamy sauce, this easy-to-make dish is so comforting and delicious, you'll be singing sea shanties of joy.
Equipment
- 8-inch (20-cm) square baking dish
- Large pot
- Mixing bowl
- strainer
Ingredients
- ½ cup 112 g nondairy butter, melted
- ½ cup 120 ml soy or other nondairy milk
- ½ cup 40 g panko bread crumbs
- ½ cup 68 g corn kernels
- ½ cup 68 g peas
- 1 pound 455 g pasta (such as bow ties or spirals)
- 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
- 6 ounces 168 g plain soy tempeh, crumbled
- 2 tablespoons 8 g dried hijiki seaweed
- 2 tablespoons 16 g all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Cook the pasta in salted water according to package directions.
- Reserve 1 cup (235 ml) of boiling water before straining the pasta.
- Return the pasta to the pot.
- Add the dried hijiki to the reserved cup of boiling water.
- Cover and let it reconstitute for about 10 minutes.
- Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
- Mix well.
- Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
- Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
- Serve warm and enjoy!
Notes & Wine Advice
Serving Tip:
This casserole is a complete meal on its own, but it pairs perfectly with a crisp green salad and a squeeze of fresh lemon for a bright, refreshing contrast.
Wine Advice:
This savory, pasta-based casserole calls for a wine that can handle its creamy texture and unique oceanic notes. A light and zesty Sauvignon Blanc is a perfect choice; its high acidity and citrusy flavor will cut through the richness and complement the subtle flavors of the hijiki seaweed. If you prefer a red, a light-bodied Pinot Noir with its earthy notes would also be a surprisingly delicious match. It’s a pairing that proves a vegan casserole can be just as sophisticated as its classic counterpart!
Nutrition values
Calories: 420 kcal | Carbohydrates: 58 g | Protein: 20 g | Fat: 12 g | Sugar: 3 g