I posted a link to tuna casserole on my menu plan this week, as I planned on making it. As is typical for me, I alter many recipes to the point of barely recognizable. Seldom do I share the voodoo that I do to make these recipes fit the dietary restrictions of my household. (And I do occasionally modify to fit the demanding taste buds that my children bring to the table.) This particular recipe is full of dairy, egg, and gluten- which are all off limits here. I got the inspiration to replace the cheese with my favorite un-cheese sauce recipe...and dinner was born.
After dinner was well received I thought I should write down my modifications so that I can make it *just that way* again. And then I realized I should share with you as well...
Almost Tuna Noodle Casserole
1/3 c Earth Balance Soy Free Margarine
1 8oz box Ancient Harvest Quinoa rotelle
1/2 medium onion, diced
1 stalk celery, diced
1 clove garlic, minced
8 crimini mushrooms, stems removed, diced (you can use more if YOUR kids don't hate mushrooms)
1/4 c sprouted millet flour
1 c vegetable broth
1 c sunflower milk, or non-dairy milk of choice
2 Tbsp nutritional yeast
1/2 tsp Herbamare or sea salt
1/2 tsp dijon or spicy brown mustard (just a little squirt)
1 Tbsp white wine vinegar
1/2 tsp paprika
pepper to taste
8 ounces uncooked flounder fillets, diced (or fish of your choice)
1 c frozen peas or mixed vegetables
Preheat oven to 375.
Start the pasta. You know how to do that part.
In a large skillet over medium heat, melt margarine. Add onion, celery and garlic and cook about 5 minutes, until tender. Add mushrooms and cook another 5 minutes. (If pan becomes dry, add more margarine. I added an extra 2 Tbsp at this point, you want it to be juicy in there!)
Sprinkle millet flour over the mixture and stir in. Cook 30 seconds to a minute to cook the raw flour taste out of it. The mixture will become thick and paste-like. Slowly stir in the vegetable broth, scraping the bottom of the pan to loosen any stuck bits. Add the non-dairy milk and stir to incorporate. Bring the mixture to a simmer, then reduce heat to low. It will thicken as it cooks. Stir in the nutritional yeast, Herbamare, mustard, vinegar, paprika and pepper. Continue to stir and simmer about 5 minutes or until slightly thickened. Taste test and adjust seasonings now.
Stir in frozen peas and turn off heat. Stir in the diced flounder. Add cooked and drained pasta and stir to combine.
Transfer mixture to an 8x8 baking pan, and bake 25-30 minutes, until top is slightly browned.
Carefully prepared this dish is soy free, dairy free, peanut free, tree nut free, gluten free, egg free, and delicious.
And if your family can have it- let me now how it tastes with tuna!