Mock Tuna Casserole

On my last grocery list I planned for a few casseroles because my twins just switched over to solids.  I want them to be able to enjoy dinner with us. I figured this would be a great way to do that since they still don't have all there teeth.

Ingridents:

4 tablespoons vegan butter
1 medium onion, chopped
3 stalks celery, chopped
2 cups baby portobello mushrooms, sliced
1 1/2 cups re-hydrated TVP
2 tablespoon soy sauce
3-4 crumbled roasted seaweed sheets.
1/4 cup flour
2 cups veggie broth
1 1/2 cup almond milk (or soy milk)
2 teaspoons lemon juice
1 box macaroni pasta 
salt and pepper, to taste
paprika, to taste

1 cup French fried onions

 Directions:

Preheat oven to 350 degrees. Prepare your pasta in a medium sized soup pot. Heat 1 tablespoon vegan butter in a skillet. (I used my cast iron) and  add the onion, celery and mushrooms. Saute for a few minutes, until tender then add the TVP, soy sauce and crumbled seaweed.  Keep cooking for about 10 minuets mixing every so often. At this point the pasta should be done. Strain the pasta and set aside. In the same pot, melt the remaining 3 tablespoons butter over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.  Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika and pasta. Stir gently to combine. Transfer the mixture to a 9x13 baking dish. Cover tightly with foil and bake for 15 minutes.  Uncover and spread French fried onions over the top and bake for another 5-6 minutes or so or until the top is browned and crispy.