By veganmilitarywife

9 comments

Jackfruit “Tuna” Noodle Casserole (Vegan, Oil Free, and Gluten Free)

Categories : Main Dish

This version reminds me of the tuna noodle casserole my mom made.

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3.08 from 27 votes

Jackfruit “Tuna” Noodle Casserole (Vegan, Oil Free, and Gluten Free)

Course Main Course
Servings 6

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.

For the Sauce

  • 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.