Tempeh Noodle Casserole

This was inspired by the Tuna Noodle Casserole I make for the hubs.  The casserole is an overly processed concoction.  Full of canned condensed soup, velveeta, tuna, milk, and butter.  When it comes to food, we are a house divided.  When he requested his Tuna Noodle Casserole for dinner a few weeks ago, it got me thinking... could I clean it up and make it vegetarian? I came up with Tempeh Noodle Casserole.

I used the No Cheese Sauce from Forks Over Knives for the creamy base and added some kelp flakes to make it taste a little like the sea.  While this dish isn't vegan, you could easily substitute the whole wheat egg noodles with rotini.

Tempeh Noodle Casserole

Ingredients

1 recipe No Cheese Sauce

1 package tempeh, steamed and diced

16 oz canned mushrooms, drained

6 oz whole wheat egg noodles, cooked and drained

1 cup frozen peas (add to last minute of noodle cooking time)

1 TBS kelp flakes

1 TBS Cholula sauce

1 tsp fresh dill

1/4 tsp garlic powder

1/4 tsp sea salt

pepper to taste

Instructions

Make No Cheese Sauce, steam tempeh, and cook with noodles and peas. Combine all ingredients in 2 quart sauce pan and gently warm over medium low heat until warm.

Season to taste with more salt and pepper if necessary.

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I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands for #MeatlessMonday!