Dairy-Free Tuna Noodle Casserole - cooking recipe

Ingredients

6 cups whole wheat pasta, cooked
1 (170 g) can tuna (flaked is easiest)
1 1/2 cups frozen green peas
2 tablespoons vegan margarine (I recommend Earth's Best)
2 tablespoons unbleached flour (you can use white)
2 cups chicken bouillon
1/2 teaspoon fresh ground black pepper

Preparation

Set cooked noodles aside, do not rinse.
Melt dairy-free margarine in pot over medium heat.
Add flour to melted margarine, mix until no lumps remain.
Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
Slowly add the remaining chicken broth, mixing well.
Add flaked tuna to the pot.
Bring to a boil, stirring often.
Once boiling, add frozen peas.
Simmer until desired thickness is achieved.
Combine sauce with cooked noodles.
Eat and enjoy.