Jackfruit “Tuna” Noodle Casserole (Vegan, Oil Free, and Gluten Free)
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Author: Vegan Military Wife
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
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.
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.