Cathy Fisher
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
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Comments (19)
Gotta have olives in tuna noodle casserole!
Also I used dulse for the fishy briny flavor.
Like others have commented, it feels like it’s missing something. I added celery seed (helped a lot), Old Bay seasoning (should have added more), and I ground up two little sheets of seaweed snack (not enough). I also put Panko breadcrumbs on the top (a good addition). Bottom line, it’s kind of bland. Texturally it’s OK, it’s just missing a major flavor bump somewhere. I halved the recipe and I’m glad I did.
My 18 month old toddlers love this! It makes quite a bit, so I’m able to portion it out and pull some out of the freezer on busy evenings. Thanks for the recipe!
Great recipe, but needed some modifications. I added some Old Bay seasoning and some nutritional yeast to the sauce as suggested by another reviewer, and that really makes it. I also modified the noodle-to-chickpea ratio — I thought the noodle amount was a bit sparse (at least in my mind from childhood memories of the casserole classic). I also added a bread crumb topping using a couple slices of Dave’s Killer Bread. Delicious! This recipe is a wonderful jumping off point that just needs a couple tweaks.
I haven’t tried this, but someone said something was lacking, try some celery seed
Just made this. It’s okay – kind of bland (tho maybe that’s my salt-liking tongue speaking) … and I’m not sure I liked the texture with the chickpeas (although maybe blended in with the sauce to make them smoother? ). I’ll make it again though, playing around with ingredients, because I would love to have a creamy casserole like this for comfort-food days 🙂
Do you drain the chick peas or leave the aquqfaba fluid in when you pulse them in the food processor?
The instructions on the ingredient list says to drain the chickpeas.
I can’t wait to try this recipe. Just wondering if a box of soft silken tofu can be used instead of nuts?
This was good but was lacking something, I just can’t put my finger on it. It was enough for some leftovers for later in the week & put a batch in the freezer. I have so many recipes to try don’t think I will make this again.
If anyone is expecting this to taste like tuna, you will be sadly disappointed. Maybe it would have more of that “from the sea” flavor with a lot more kelp, but that would be too much iodine to consume. Like everyone else, I feel it needs more flavor, but it has a good feel. I would try again with some of the suggested seasonings.
I minced a sheet of nori and cooked it with the onions and mushrooms. I also added a crumb topping made with ground almonds and nutritional yeast. Delicious!
The blog gives nutritional information which is not included here, but should be.
Great recipe! Added 1/4 c nutritional yeast and 1 t old bay seasonsing. Didn’t need salt then. Was very good!
Thank you!
Oh and added 2 Tbs dulse flakes instead of seaweed etc. Very good.
Very good— does need a little salt added tho
It tasted like tuna casserole, but it wasn’t as fishy. I used seaweed instead of kelp, i also added salt and pepper. very nice.
I was nervous to try this because I don’t “love” chickpeas. Surprisingly, you don’t notice them!!! It oddly had the texture and flavor of the unhealthy version I loved as a child. I did add 1c of nutritional yeast and red pepper flakes. My kids loved it!!