Jackfruit “Tuna” Noodle Casserole (Vegan, Oil Free, and Gluten Free)
Ingredients
- 1 lb whole wheat or gluten free noodles or pasta (I use fusili.)
- 2 14 oz cans young jack fruit, drained
- 1 onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 8 oz mushrooms chopped
- 1 cup peas (I use frozen.)
- 2 cups vegetable broth or water
- 1/2 cup cashews
- 1 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp dulse flakes (Optional, but gives it a fishy flavor.)
- 1 tbsp parsley
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
Instructions
- Place dried pasta and 4 cups water in an Instant Pot.
- Add the jack fruit and vegetables.
- Combine all sauce ingredients in a blender and process until smooth. Pour over vegetables.
- Set Instant Pot on Manual Low Pressure for 6 minutes. NPR.
- Stir well before serving.
Notes
Oven Method: Preheat oven to 350 degrees F. Meanwhile, cook pasta according to package directions. Place in a large baking dish and set aside. Saute the vegetables until the onions are translucent. Add the vegetables and jack fruit to the pasta. Combine remaining ingredients in a blender and process until smooth. Pour over vegetables and pasta and stir to combine. Bake for 30 minutes, or until bubbly.
Just made this last night and it was awesome! I halved the pasta, water, and jackfruit (only had one can) but kept everything else. I was afraid to make pasta in InstaPot…but it turned out perfectly. Will definitely make again. Thank you for a great comfort food recipe from the past.
I am glad you enjoyed it! Thanks for the feedback!