Step 1

Boil your choice of noodles according to package directions, drain, rinse and pour back into a large pot

Step 2

Start by washing and cutting up mushrooms into small bite-sized pieces.

Step 3

Add them to a soup pot with some oil and sprinkle them will salt. (The salt flavors the mushroom and helps it to release its juices to flavor the broth).

Step 4

Saute the mushrooms for about 5 minutes until they release their juices.

Step 5

Then add the plant milk and spices. Heat until it just begins to boil.

Step 6

Mix potato (or corn) starch with cold water and pour it into the soup. (This will thicken it quickly).

Step 7

Stir consistently for about 1 more minute until your soup is thick and creamy.

Step 8

Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.

Step 9

Heat until it boils, then turn off heat and add 3/4 cup of TVP. Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.

Step 10

Preheat the oven to 400° F.

Step 11

Add the cream of mushroom soup, vegan tuna, and 2 cups of frozen peas to the noodles and stir well.

Step 12

Pour the mixture into a large casserole dish. (I use a 9" x 13 " lasagna pan)

Step 13

Melt 3 tablespoons of vegan butter, then add 1/2 teaspoon of garlic powder and 1 cup of bread crumbs or crushed crackers to the melted butter.

Step 14

Sprinkle the bread crumb mixture onto the top of the casserole and bake for 30 minutes until bubbly and golden brown