Vegan Tuna Casserole with Chickpeas

Instructions:

1. In a large mixing bowl, add the drained chickpeas. Use a potato masher to crush them until roughly 70% are broken down. Stir in vegan mayonnaise, lemon juice, nori flakes, celery salt, and pepper until well-combined.
2. In a small saucepan over medium heat, melt 2 tbsp vegan butter. Whisk in the flour and cook for 1 minute until bubbling.
3. Slowly pour in the plant milk while whisking constantly. Stir in the nutritional yeast, garlic powder, and onion powder. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
4. Boil the pasta in salted water, removing it 2 minutes before the package instructions indicate al dente to prevent overcooking during the bake.
5. Combine the undercooked pasta, mashed chickpea mixture, thickened cream sauce, and frozen sweet peas in a large bowl and stir to coat.
6. Transfer the mixture to a 9x13 inch casserole dish. Top with vegan mozzarella shreds.
7. Mix Panko breadcrumbs with 2 tbsp melted vegan butter and dried parsley. Sprinkle evenly over the top of the casserole.
8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the topping is golden brown and shattered.