ASMR Eating Sounds: Chickpea Pasta Bake (No Talking)

Lately I’ve been making a vegan tuna of sorts to enjoy on sandwiches. I use mashed/flaked chickpeas as my ‘tuna’ mixed with some lemon juice, salt, pepper, dried dill and oil. Remarkably, it is very close to the real thing (tuna in a can, that is) and super delicious! After discovering how similar in texture flaked chickpea is to tuna from a can, I had the brilliant idea of veganising one of my favourite meals as a child: my mother’s recipe for tuna pasta bake. (Or tuna casserole, as it is sometimes known). Hers was a simple yet scrumptious recipe of pasta, canned tuna, tomato paste and cheese. To make my vegan version, I mashed two 400-g cans of salted chickpeas (gently mash them so that they flake and do not completely turn to mush) and mix that with 500 g of cooked and salted penne pasta and enough tomato paste to coat everything and suit my taste preference. Next, I made a vegan cheese sauce/white sauce by blending half a cup of raw cashew nuts with one cup of water, a couple of pinches of salt, some garlic powder, some lemon juice, some nutritional yeast and about two heaped teaspoons of plain white flour. I didn’t measure everything, sorry! Place the pasta mixture into a baking tray and pour the liquid vegan cheese mixture over the top. (The cheese mixture will thicken in the oven). Bake for approximately 10 minutes at 200ºC then top with your favourite garnishes — I used spring onion. As always, thank you for watching ❤️