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Vegan Seafood Casserole http://wp.me/p4qC4h-3tN

Vegan Seafood Casserole

A creamy comforting casserole like that of our youth, made over with healthier ingredients, no cream of anything, and no meat, egg, or dairy. Delicious. Soulful. And easy to throw together on a weeknight. Just like the original.

Course Main Course
Cuisine dinner, familymeal, seafood, vegan, vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Erica

Ingredients

  • 4 Gardein brand "crab" cakes available in the freezer section
  • 6 oz pasta shells uncooked
  • 8 oz sliced mushrooms
  • 4-1/2 tsp extra virgin olive oil divided
  • 2 tsp all-purpose flour
  • 1 cup unsweetened almond milk
  • 1/2 cup vegan creamy mushroom soup see Notes
  • 1/2 cup frozen fresh petite peas
  • 1/2 tsp kosher salt
  • couple pinches fresh cracked pepper
  • 3/4 tsp Old Bay seafood seasoning divided
  • 2 Tbs panko breadcrumbs

Instructions

  1. Heat oven to 350F. Put the Gardein cakes in the oven to thaw while you proceed with the rest of the recipe. Also, bring a pot of water to a boil.
  2. Meanwhile, heat 2 teaspoons olive oil in a nonstick saute pan over high heat. Add the mushrooms and saute until nicely browned, breaking up bigger pieces into smaller pieces. Set aside.
  3. In a medium saucepan, heat 2 teaspoons olive oil over med-high heat. Add the flour and cook a minute to make a roux. Add the almond milk and soup. Heat, whisking continuously, over high heat until mixture starts to bubble. Remove from the heat. Add the mushrooms.
  4. Once the Gardein cakes are thawed and toasty, remove them from the oven and chop into little pieces. Add to the almond milk-mushroom sauce. Also add the peas, salt, pepper, and 1/2 teaspoon Old Bay seasoning. Taste for seasoning.
  5. Once the pasta is done, drain and add to the sauce as well. Transfer to a small casserole dish or pie plate.
  6. In a small bowl, combine the panko, remaining 1/2 tsp olive oil, and remaining 1/4 tsp Old Bay. Sprinkle over top the casserole.
  7. Bake casserole at 350F for 25 minutes or until golden and bubbly. Yields 4 servings.

Recipe Notes

I used a vegan Portobello Creamy Mushroom Soup (Imagine Foods was the brand) that I found in the soup section because I wanted to add that to the almond milk bechamel for depth of flavor to better resemble the cream of mushroom soup I was replacing. Vegetable stock would be an appropriate substitute if a vegan mushroom soup is not available, but in that case I would add another teaspoon each olive oil and flour to the roux to help the sauce thicken AND I would add the browned mushrooms to the sauce to simmer a bit as well to develop that creamed mushrooms soup flavor.