Ingredients

The following ingredients have 4 Servings
  • 4 Gardein brand "crab" cakes (available in the freezer section)
  • 6 oz pasta shells (uncooked)
  • 8 oz sliced mushrooms
  • 4-1/2 tsp extra virgin olive oil (divided)
  • 2 tsp all-purpose flour
  • 1 cup unsweetened almond milk
  • 1/2 cup vegan creamy mushroom soup (see Notes)
  • 1/2 cup frozen fresh petite peas
  • 1/2 tsp kosher salt
  • couple pinches fresh cracked pepper
  • 3/4 tsp Old Bay seafood seasoning (divided)
  • 2 Tbs panko breadcrumbs

Instruction

  • Heat oven to 350F. Put the Gardein cakes in the oven to thaw while you proceed with the rest of the recipe. Also, bring a pot of water to a boil.
  • Meanwhile, heat 2 teaspoons olive oil in a nonstick saute pan over high heat. Add the mushrooms and saute until nicely browned, breaking up bigger pieces into smaller pieces. Set aside.
  • In a medium saucepan, heat 2 teaspoons olive oil over med-high heat. Add the flour and cook a minute to make a roux. Add the almond milk and soup. Heat, whisking continuously, over high heat until mixture starts to bubble. Remove from the heat. Add the mushrooms.
  • Once the Gardein cakes are thawed and toasty, remove them from the oven and chop into little pieces. Add to the almond milk-mushroom sauce. Also add the peas, salt, pepper, and 1/2 teaspoon Old Bay seasoning. Taste for seasoning.
  • Once the pasta is done, drain and add to the sauce as well. Transfer to a small casserole dish or pie plate.
  • In a small bowl, combine the panko, remaining 1/2 tsp olive oil, and remaining 1/4 tsp Old Bay. Sprinkle over top the casserole.
  • Bake casserole at 350F for 25 minutes or until golden and bubbly. Yields 4 servings.