Perfect for a starter served in individual ramekins or gratin dishes, a side-dish, or even as the main event. So creamy and savoury packed with fresh flavours. Prepare 2 if feeding more than four, or have extra hungry people, or just want leftovers to enjoy.
1tablespoonbread crumbsthis recipe used gluten-free rice breadcrumbs, add more if liked
Garnish:
2tablespoonfresh parsleyuse more if liked, or replace with chives, spring/green onions, dill
Instructions
Preheat the oven to 160 Fan/ 180 Celsius/ 356 Fahrenheit/ Gas 4.
Cook the potatoes:
Either steam or boil the potatoes until soft, and then drain the liquid. Keep the skins on if unblemished for extra nutrition.
Prepare the bottom layer of the mornay:
Add the spinach to the bottom of your casserole dish. Chop the potatoes into bite sized pieces if necessary and pop the potatoes on top and sprinkle with dill.
While the potatoes are cooking prepare the chickpea tuna:
Add the finely diced red onion and celery to a bowl, mix through the fish seasoning herbs, lemon juice and sweetcorn.
Season with salt and pepper to taste.
Heat a tablespoon of oil or ½ cup of veggie stock in a pan, and cook the chickpea mix over a medium heat for 10 minutes. Stir frequently. Add a few extra tablespoons of stock if required.
Prepare the sauce:
Stir through the two heaped tablespoons of plain flour and cook for a further one minute. Stir frequently.
Pour in the plant milk a little at a time into the floured chickpea tuna mix, mixing well each time. Bring to a simmer and gently bubble for 3-4 minutes.Mix through the tablespoon of white wine vinegar.
Season with salt, pepper and cayenne pepper to taste.
Assemble the mornay casserole:
Pour the creamy sauce over the potatoes. Sprinkle over the nutritional yeast flakes and breadcrumbs.
Bake for 25 minutes until lightly golden and bubbling.
Ready to serve:
Chuck over some chopped fresh parsley. Yum!
Notes
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
Store leftovers in the fridge, within a covered container, for up to 3 days.
Remove leftovers from the fridge about 30 minutes before reheating. Place in a a baking dish, cover with a layer of foil, and reheat at the cooking temperature until piping hot throughout. Check after 20 minutes for doneness.
For a gluten-free chickpea tuna mornay use a gluten-free plain flour mix for the sauce, and gluten-free breadcrumbs for the topping. I used gluten-free rice breadcrumbs. Also ensure that your fish seasoning herb blend is free of gluten ingredients, and if a vegan margarine or vegan stock is used to cook the chickpea tuna mix make sure those are also free of gluten ingredients.
Looking for a chickpea tuna sandwich filling? Check out the recipe FAQs and notes within the post.