Not Fish Pie - My Vegan Mock Tuna Bake!
It's funny when coincidences happen in your life! Last night I was eating my vegan Not Fish Pie and watching some vintage Jamie Oliver, when you won't believe it, of course he decided to make an actual fish pie on his visit to Italy, although I have to say, and I know I am biased, but I do think mine is better, health wise anyway and it tastes totally amazeballs! :)
For my Vegan Fish Pie I've put together a few recipes to create a bake of creamy awesomeness!
So first, the 'Tuna'
3/4 tbsp dulse flakes (seaweed flakes) - You can buy these from the health food store
1/4 tbsp apple cider vinegar
1 tbsp lemon juice
1 cup soaked sunflower seeds (soak them in water overnight or at least a few hours)
Pinch of Parsley
Pinch of Dill
1/2 clove garlic
1/8 small onion - If you like onion you can add more
1/4 raw zucchini finely chopped
1/2 tbsp sesame oil
Combine the dulse flakes, vinegar and lemon juice in a small bowl and put to one side.
In a blender put the sunflower seeds, parsley, dill, garlic, onion, zucchini and sesame oil and waz it up until it reaches a creamy consistency.
Add in the dulse flakes/vinegar/lemon juice mixture and waz up again.
And that is basically it!
I put mine in the fridge, which made it a bit firmer for when I added it to my pie ;)
'Better Than Parmesan'
This is SO EASY!
1/2 cup raw cashews
2 tbsp nutritional yeast - You can buy this from the health food store
1/2 to 1 tsp salt (taste it as you go to get it as salty as you like)
In a blender waz it all up until it forms a powder. THAT'S IT!!!!
The 'Not Fish Pie'!
'Not Fish Pie' Ingredients
Vegan Tuna (as above)
Better Than Parmesan (as above)
Slendier Organic Fettuccine (You can buy Slendier from most supermarkets in the health food isle. It is are made from konjac, an asian root vegetable and is very low in calories. If you are not in Australia or the UK you might have to substitute in other pasta or vegetables)
1 Can Corn Kernels (or fresh if you can get it) - You could also add other veg ;)
1/2 Cup Almond Milk
Prepare the Slendier Fettuccine as per the packet instructions. I used about 1/3 pack to make my pie for one.
Add the slendier into a small terrine and add some of the 'Better Than Parmesan' and the almond milk and mix. You should get a creamy sauce mixed with the pasta.
Add in the can of corn kernels and mix in.
Take your 'Vegan Tuna' and add a few teaspoons full across the top of your pasta and gently mix some pasta over the top of the vegan tuna lumps.
Sprinkle liberally with more of the 'Better Than Parmeson' Powder, then bake at 225 degrees for about 10 mins (my oven is fan forced so keep an eye on it for yours).
And this is the totally yummy comfort food result! Slendier has almost no calories so you'll only be getting calories from the nuts in the 'Better Than Parmesan', the almond milk and the sunflowers in the 'Vegan Tuna' so overall a really healthy dish!!!