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1
To make Mock Tuna: Whisk together chickpea flour, nutritional yeast, salt, and pepper in medium bowl.
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2
Stir in oil and lemon juice, then stir in 1/2 cup water until smooth.
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3
Add chickpeas, and coarsely mash.
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4
Coat large non-stick skillet with cooking spray, and heat over medium-high heat.
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5
Pour chickpea mixture into skillet, and spread to coat bottom of pan.
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6
Cover pan, reduce heat to medium-low, and cook 7 to 10 minutes.
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7
Flip chickpea cake (its OK if it breaks), cover pan, and cook 5 to 7 minutes more, or until lightly browned on both sides.
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8
Set aside.
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9
To make Casserole: Heat oil and butter in medium saucepan over medium heat.
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10
Add mushrooms, onion, and garlic, and cook 5 to 7 minutes, or until mushrooms are softened.
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11
Stir in flour, and cook 30 seconds.
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12
Pour in broth and milk, and cook 3 to 5 minutes, or until sauce thickens, stirring constantly.
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13
Season with salt and pepper, if desired.
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14
Set aside.
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15
Preheat oven to 400F.
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16
Cook egg noodles according to package directions, drain well, and transfer to large bowl.
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17
Break Mock Tuna into small flakes or pieces, and add to bowl.
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18
Stir in mushroom mixture, peas, and 1/2 cup cheese.
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19
Transfer to 2-quart baking dish, and top with more cheese (if using).
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20
Bake 20 minutes, or until hot, bubbly, and starting to brown on top.
