Mock tuna is my friend

After the tuna patties, I decided I had to try the mock tuna with something else. First, I made a tuna bake using the recipe here or below.

• 1 can Tuno (or in my case 3/4 packet of mock tuna but I doubled the recipe)
  
• 8 oz (or 225 grams) macaroni or other pasta, cooked
• 1/4 cup margarine
• 1/2 onion, chopped
• 2 Tbs. Green pepper, chopped finely (I used celery)
  
• 2 Tbs. Flour
• 1/2 tsp. salt
• 1/8 tsp ground black pepper
• 1 cup soy milk
• 1/4 cup frozen peas, thawed
• 1/2 cup Vegan mayo (optional)
• 1 can (or small box) creamy mushroom soup (I used a packet of cream of onion soup powder mixed with 3 cups water)
  
• 1 cup nutritional yeast
• 1/2 cup breadcrumbs tossed with 2 tsp. Melted margarine
• optional topping:
• French’s French Fried Onions (gives a nice crunch)

Preparation:

First of all, you want to start the pasta cooking while you start chopping the other ingredients. Melt margarine in a large frying pan or saucepot and saute the onions and green pepper 2-3 min., until onions are soft. Add flour, salt and pepper, and stir until smooth. Add soy milk and soup, stir over low heat until smooth and thick (this will take a while, so be patient). In separate bowl while this is cooking, mix cooked pasta, peas, mayo, drained can of tuno, and 1 cup nutritional yeast. Mix together and pour into casserole dish. Toss breadcrumbs with melted margarine and remaining nutritional yeast, and use to top casserole, along with french onions, if you are including them. Bake 30-40 minutes at 350, until top is golden brown.

It was delicious but I was forgot to take a pic.

I did however take a pic of my toasted sandwich with cheezly, mock tuna and a little bit of tartare sauce. Also delicious!

After the tuna patties, I decided I had to try the mock tuna with something else. First, I made a tuna bake using the recipe here or below.

• 1 can Tuno (or in my case 3/4 packet of mock tuna but I doubled the recipe)
  
• 8 oz (or 225 grams) macaroni or other pasta, cooked
• 1/4 cup margarine
• 1/2 onion, chopped
• 2 Tbs. Green pepper, chopped finely (I used celery)
  
• 2 Tbs. Flour
• 1/2 tsp. salt
• 1/8 tsp ground black pepper
• 1 cup soy milk
• 1/4 cup frozen peas, thawed
• 1/2 cup Vegan mayo (optional)
• 1 can (or small box) creamy mushroom soup (I used a packet of cream of onion soup powder mixed with 3 cups water)
  
• 1 cup nutritional yeast
• 1/2 cup breadcrumbs tossed with 2 tsp. Melted margarine
• optional topping:
• French’s French Fried Onions (gives a nice crunch)

Preparation:

First of all, you want to start the pasta cooking while you start chopping the other ingredients. Melt margarine in a large frying pan or saucepot and saute the onions and green pepper 2-3 min., until onions are soft. Add flour, salt and pepper, and stir until smooth. Add soy milk and soup, stir over low heat until smooth and thick (this will take a while, so be patient). In separate bowl while this is cooking, mix cooked pasta, peas, mayo, drained can of tuno, and 1 cup nutritional yeast. Mix together and pour into casserole dish. Toss breadcrumbs with melted margarine and remaining nutritional yeast, and use to top casserole, along with french onions, if you are including them. Bake 30-40 minutes at 350, until top is golden brown.

It was delicious but I was forgot to take a pic.

I did however take a pic of my toasted sandwich with cheezly, mock tuna and a little bit of tartare sauce. Also delicious!