This casserole dish, by far, is my favorite and my husbands too. We could have gobbled up this meal all night. Creamy, yet vegan. The gravy is perfect. Seriously, perfect!
Vegan Mushroom Pasta Casserole
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 10 oz. white button mushrooms, sliced
- 4 tablespoon vegan margarine
- 1 teaspoon Bragg’s Amino Acids, healthy alternative to soy sauce
- 1/4 cup flour
- 2 cups veggie broth
- 1-1/2 cups unsweetened soy milk
- 2 teaspoon lemon juice
- 1 cup canned chickpeas, drained and mashed (I chopped mine in a tiny food processor)
- 1 cup crushed potato chips salted
- 8 oz. fusilli pasta
Preheat oven to 350 Degrees F and prepare an 8×8″ ceramic baking dish.
Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add the Bragg’s. Keep cooking until all vegetables are tender, turn off heat.
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soy milk gently and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips on top and bake for another 5 minutes or until the top is browned.