Need a last minute Thanksgiving recipe, or just a great meal to serve to family & friends? Try out this No “Tuna” Chickpea Casserole.
There is nothing more cozy and Fall – like to me than a nice warm casserole. With the temperatures dropping it’s all about recipes that come straight out of the oven and into my mouth.
I wanted to create my own take on a “tuna” casserole minus the tuna (obviously). Chickpeas are a really popular Tuna replacement in the Vegan world so I knew they would fit perfectly in this recipe.
I have created a couple of chickpea “tuna” recipes for my blog, and the funny thing about it all is that I never actually ate tuna before going vegan. I rarely touched fish, and the smell of tuna has always turned me off. However, I am a huge chickpea fan so this just works great for me!
This is a super cheezy recipe and I love the textures between the peas and chickpeas, so I know you will agree that it’s a winner!
To make this recipe the cheeziest it can be, I used Daiya’s Cutting Board Shreds Cheddar Style. I absolutely love the cutting board style shreds! Compared to Daiya’s original shreds, the cutting board shreds have a more dairy-like flavor and and texture. They melt and stretch has also been improved (in my opinion) making it even more fun to enjoy.
They’re also available in their other flavors, like mozzarella and pepperjack. They’re still also free of the top 8 allergens (dairy, gluten, soy, eggs, peanuts, tree nuts, fish & shellfish) meaning that they’re also school friendly. The shreds are also made with 100% non-GMO plant based ingredients.
I hope that you enjoy this recipe! if you make any of my recipes, don’t forget to tag me on Instagram @plantbasedjane.
Thank you to Daiya for sponsoring this post. It means a lot to me to work with brands I love and support my blog.